It’s still over 90 degrees most days in Georgia.. but its mid September and i’m itching for fall! I had some QT with k+ k this weekend and I made one of my best fall salads yet- and cleaned out my fridge of some produce on the way downhill in the process. Rich in omega 6’s, healthy fats, Iron, and magnesium, not to mention the absolutely deliciously ripe figs I cut up on top.
The salad and dressing piece itself takes about 15 minutes to make, but if you top it with salmon like I did, or another protein source, its about 45 minute total work time. That being said – it makes a lot and stays well! We had 3 servings worth and I still have leftovers for work this week (just add the goat cheese to the leftover portions after!).
Heres how I made it
- spinach and arugula mix
- quinoa (1 cup) – and I had TONS of leftovers
- sweet potato (1)
- Preheat the oven to 400- slice those taters and stick em on some tinfoil with some avocado oil for about 15 mins while you prep the rest!
- 1 cup of quinoa measured out in stovetop pan- rinse well! then add 1 and 1/3 cup of water and a dash of avo oil- cover with a lit to fast boil- then turn down heat low and let it simmer for about 15 mins or until well done.
while your sweet taters and quinoa are cooking away, you can cut up your toppings!
- crumbled goat cheese
- granny smith apple (1)
- slivered almonds
- fresh figs!
- 1 avocado
- dried sour cherries
- keep toppings either on cutting board or near by- i recommend adding them after you add the quinoa and diced potato
- top goat cheese and figs last, as they are soft and are the most easily squished! (unless you dont care about presentation.. go all in!)
- 2 TB AVO oil
- 2 TB balsamic vinegar
- 1tsp dijon mustard
- 1 clove garlic, minced or mashed with the back of a spoon (thats what I did- no garlic press to be found today)
throwing it together:
- base bottom of bowl with greens
- add cubed sweet potatoes, and a couple of heaping spoons of quinoa (or whatever amount your heart desires)
- add the rest of the toppings!
- drizzle dressing on top
- pairs magnificently with dry red wine.
- stovetop salmon
- avocado oil down in the pan
- medium heat
- add salmon- cook for 4 minutes on both top and bottom
- turn and do an additional 3 minutes on each side
- salt, pepper, and lemon to taste
- I always have to cut mine down the middle to make sure its done! some prefer to bake to ensure its cooked all the way through, but It is so much better crispy, so I take my chances (that or just cut it down the middle and ruin the presentation- (but health > raw fish right?)
- if you cook salmon, it should be the LAST thing to add- but if you have premade chicken or other proteins of choice, those would be perfect too!