
Fall Harvest Salad With Lentils and Pomegranates

- 1 large sweet potato (peeled and cubed)
- 1 tsp. cinnamon
- 1 tsp. paprika
- 1/2 cup Brussels sprouts (trimmed and halved)
- 1 cup cooked quinoa
- 1/2 cup walnuts (roughly chopped)
- 1/2 cup pomegranate seeds
- 1/2 large onion (thinly sliced)
- 1 Tbsp. olive oil
- 1 tsp. pepper
- 1/2 tsp. sea salt
- 1/4 cup fresh parsley (chopped)
- Avocado oil for drizzling
Dressing
- 3 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1 tbsp. maple syrup
- 1 tsp. Dijon mustard
- 1 clove garlic (minced)
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- Preheat oven to 425 degrees F. Place sweet potato cubes and Brussels sprouts on baking sheet. Drizzle with avocado oil, season with salt, pepper, paprika and cinnamon. Toss to coat.
- Roast sweet potatoes and Brussels sprouts 20-25 minutes, flipping halfway, until tender and slightly crispy.
- Cook quinoa according to package instructions. Fluff with fork, set aside.
- Caramelize onions in skillet over medium heat with 1 Tbsp. olive oil. Cook 10-15 minutes until soft and golden brown.
- Toast walnuts in small pan over medium heat for 2-3 minutes, stirring until golden and fragrant. Remove from heat.
- In small bowl, whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt and pepper for dressing.
- In large bowl, combine roasted sweet potatoes, Brussels sprouts, quinoa, caramelized onions, toasted walnuts and pomegranate seeds. Drizzle dressing, toss to coat.
- Garnish with parsley and serve warm or at room temperature.