Fall Harvest Bowl With Maple Sage Dressing

Ainekset

MAPLE SAGE DRESSING:

3/4 cup olive oil

1/4 cup apple cider vinegar

12 sage leaves

1 large garlic clove

2 teaspoons dijon mustard

1 1/2 tablespoons maple syrup

1/4 teaspoon each of salt and pepper

1/8 teaspoon red chili flakes

FOR THE BOWL:

4 cups mixed greens

2 cups cooked quinoa

2 shredded or diced chicken breasts (from a rotisserie chicken)

1 15 oz can chickpeas

1 cup shredded white cheddar cheese, I used unexpected cheddar from TJ’s

2 small honeycrisp apples, diced

2 medium roasted sweet potatoes or butternut squash, diced

2/3 cup maple glazed pecans

Ohjeet

Blend together all ingredients for the salad dressing. You can also finely mince the sage and garlic then shake it up in a mason jar or small container with a lid.

To roast the sweet potatoes, I toss them in a tablespoon of olive oil, salt and pepper then roast at 425 degrees for 25-30 minutes.

Into 4 shallow bowls, divide the mixed greens, quinoa, chicken, cheese, apples, sweet potatoes, chickpeas and pecans.

Drizzle with the maple sage dressing, season to taste and enjoy!