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Prism Quarter Sheet

Prism Quarter Sheet

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Harvest Spinach Salad

PREP: 40 MINUTES

COOK:

SERVINGS: 2 - 3 SERVINGS

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This fall inspired Harvest Spinach Salad recipe with a homemade maple balsamic dressing is the perfect healthy meal that combines all your favorite flavors of the season. Enjoy for lunch or dinner during the week or serve as a delicious side on Thanksgiving (gluten free, vegetarian).

Ingredients

  • Dressing:
  • 4 Tbsp Olive Oil
  • 2 Tbsp Balsamic vinegar
  • 2 tsp maple syrup
  • 2-3 tsp Dijon mustard
  • Salt and pepper
  • Salad:
  • 1 bag of spinach (6 ounces)
  • 1 large sweet potato, cut into small squares and roasted
  • Rosemary
  • Salt and pepper
  • Olive oil
  • 1 cup cooked quinoa
  • 1/2- 3/4 cup cherry tomatoes, cut in half
  • 1/2 cup candied walnuts
  • 1 pomegranate
  • Goat cheese (or feta)

Directions

Follow instructions for cooking 1 cup of quinoa in a saucepan. Cool completely. Meanwhile, preheat oven to 400 degree F. Peel sweet potato and cut into cubes. Place in a single layer on a Natural Prism Quarter Sheet pan. Drizzle a small amount of olive oil, rosemary, and salt and pepper. Bake in the oven until tender.

For the dressing, mix all ingredients in a covered container and shake until combined. Set aside. In a large bowl, combine spinach, sweet potato, quinoa, cut tomatoes, walnuts, and pomegranate seeds. Drizzle desired amount of dressing and top with goat cheese (or feta).

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Product Used In This Recipe

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Prism Quarter Sheet

Prism Quarter Sheet

SEE PRODUCT