GUYS! It's September. AKA Autumn. AKA bestseasonever. I know I know it's not technically fall yet but there are definitely leaves on the ground and trees starting to turn yellow and red so we're going for it! No harm in being prepared right?? So to start the season off right, we're taking the veggie route: Roasted Brussel Sprout and Yam Quinoa Salad.
This past week, we had a wonderfully rainy storm which meant it was the perfect time to spend my evenings curled under a blanket re-watching Game of Thrones, playing a little Donkey Kong on the Wii U, and creeping through pinterest looking for new autumn recipes to try. This Roasted Brussel Sprout and Yam Quinoa Salad has been bouncing around in my head for a while now, but I had to wait until the season allowed it. Just didn't seem right candying up yams and toasting pumpkin seeds in July.
Also, can you tell I'm on a health kick? Kale and Quinoa friends! But I just had to throw some creamy goat cheese there because that's necessary to life. I included chicken in this recipe as well to make it a main course salad but remove both the meat and cheese and you've got yourself a deliciously flavorful vegan autumn salad!
Toss up the kale, veggies, chicken, some of that goat cheese, cranberries, toasted pumpkin seeds, red quinoa, with a homemade apple cider vinaigrette, and you'll be ready to start off Autumn right. Roasted Brussel Sprout and Yam Quinoa Salad for the win!!Print