This lovely salad from Style at Home is perfect for a summer picnic or buffet. Roasted sweet potatoes and chickpeas are mixed with red quinoa, nuts, seeds, mint and dried cranberries, and then tossed with a harissa-flavoured dressing. This would also be a great vegetarian entrée. I omitted the pomegranate seeds.
Avoiding Additives and Preservatives
Use a mustard that does not contain sulfites or sodium benzoate, such as President’s Choice grainy honey mustard. You can make your own harissa paste (see recipe below). Check the ingredients of the chickpeas and dried cranberries to make sure they are all natural.
For the harissa paste
2 tablespoons sweet paprika
1 chipotle in adobo, minced, plus 1teaspoon adobo sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground caraway
2 tablespoons extra-virgin olive oil
For the dressing
¼ cup flaxseed oil or extra-virgin olive oil
2 tbsp apple cider vinegar
2 tbsp honey
1 tbsp honey mustard
1 tbsp freshly squeezed orange juice
1 tsp orange zest
2 tsp harissa paste
½ tsp sea salt
¼ tsp ground cardamom
¼ tsp cinnamon
For the salad
2 sweet potatoes, peeled and cut into 3⁄4″ cubes
1 540-ml can chickpeas, drained and rinsed
½ cup beluga black lentils
1 cup red quinoa, rinsed
2 green onions, thinly sliced
½ cup toasted pumpkin seeds
½ cup chopped toasted pecan halves
¼ cup chopped fresh mint leaves + more for garnish
¼ cup dried cranberries
1⁄3 cup fresh pomegranate seeds
Preheat the oven to 375°F. In a small bowl, whisk together all the ingredients for the honey harissa dressing.
Toss ¼ cup of the dressing with the sweet potatoes and spread out onto a parchment paper-lined baking sheet. Toss another 2 tablespoons of the dressing with the chickpeas and spread out onto another parchment paper-lined baking sheet. Place both baking sheets in the oven and roast for 35 to 40 minutes, until the sweet potatoes are tender.
In a small pot, bring the beluga lentils and 4 cups cold water to a simmer. Cook for 20 to 25 minutes, until the lentils are tender. Drain, rinse and place in a large bowl, along with the roasted sweet potatoes and chickpeas.
Meanwhile, in another small pot, bring the red quinoa and 4 cups water to a boil; reduce the heat and simmer for 12 minutes. Drain the quinoa and let dry in the sieve for 2 minutes. Add to the sweet potato mixture.
Stir in the green onions, pumpkin seeds, pecans, mint and cranberries. Drizzle with the remaining dressing and toss gently to combine. Place the warm salad on a large serving platter and garnish with the fresh pomegranate seeds and mint leaves. Serves 6.
From Style at Home magazine