Autumn salad with sweet potatoes, apples and goat’s cheese

Ingredients

For the salad

2 small sweet potatoes, peeled and diced

30 ml (2 tablespoons) of olive oil

5 ml (1 teaspoon) of Provence herbs

Salt and pepper

1 container of Folia Crispy Bouquet

2 small Gala apples, cut into thin wedges

80 ml (1/3 cup) of chopped walnuts

1/2 red onion, thinly sliced

30 ml (2 tablespoons) of pumpkin seeds

1x 125 g package crumbled creamy goat cheese

180 ml (3/4 cup) cooked quinoa

80 ml (1/3 cup) of dried cranberries

For the dressing

45 ml (3 tablespoons) olive oil

30 ml (2 tablespoons) chopped fresh parsley

20 ml (4 teaspoons) of cider vinegar

20 ml (4 teaspoons) of maple syrup

15 ml (1 tablespoon) of chopped fresh chives

10 ml (2 teaspoons) of whole-grain mustard

Salt and pepper

1. Preheat oven to 205°C (400°F).

2. On a parchment-lined baking sheet, toss sweet potatoes with oil and herbs. Season with salt and pepper.

3. Bake for 25 to 30 minutes, until potatoes are tender and golden. Stir halfway through cooking. Remove from oven and let cool.

4. Combine dressing ingredients in a salad bowl.

5. Add lettuce, apples, walnuts, red onion, pumpkin seeds, goat cheese, quinoa, cranberries and roasted sweet potatoes. Stir to combine.

Preheat oven to 205°C (400°F). On a parchment-lined baking sheet, toss sweet potatoes with oil

In a salad bowl, whisk together dressing ingredients. Add lettuce, strawberries, cucumbers, avocado and red

In a bowl, combine marinade ingredients. Cut the tofu block into eight slices. Pour the

In a saucepan, combine coconut milk with creamy peanut butter, soy sauce, sesame oil, maple

Combine dressing ingredients in a salad bowl. Add the red onion, pomegranate arils and salad,

Place the rice and water in a saucepan. Bring to the boil, then cover and