Fall Farmer's Market Salad

I found this recipe in Shape magazine and decided to adapt it to best serve what we typically eat. The original used ingredients that we usually can't find at the store and arugula as both the greens and in the dressing.

Adapted from Fall Market Harvest Bowl in Shape Magazine October 2015.

-2 portobello mushroom caps
-1 large sweet potato, peeled and sliced into 1/2 inch rounds
-5 ounces of baby spinach
-1 1/2 cups cooked quiona
-2 red apples, thinly sliced
-6 tablespoons ricotta

For dressing, I just used a store bought red wine vinaigrette which seemed to pair nicely with all of the ingredients.

Brush the mushroom caps and sweet potato rounds with oil and season with salt and pepper. Roast at 400 degrees for 20-25 minutes. Set aside and once the mushroom have cooled, slice.

Assemble the ingredients on a plate however you'd like and serve with a dressing of your choosing. 

We both enjoyed this recipe and it gave us leftovers for lunch as well. Neither of us is fond of arugula, so I left out the dressing recipe and didn't use it for the greens. I thought everything went together nicely, my mushrooms got cooked a little too much, but still tasted good. You can add any other roasted fall vegetables to this salad and it will still be great! vege


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