Forager Bowl with Maple-Dijon Dressing
Prepare the maple-dijon dressing by whisking together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper in a smal...
Ingredients
- 1 cup cooked quinoa
- 1 cup roasted sweet potatoes, cubed
- 1 cup roasted Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup crumbled goat cheese
- 2 cups mixed greens
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
Prepare the maple-dijon dressing by whisking together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, roasted Brussels sprouts, dried cranberries, pecans, goat cheese and mixed greens. Drizzle the maple-dijon dressing over the bowl and toss gently to combine. Serve immediately.