MOROC­CAN SWEET POTATO, RED QUINOA & CHICKPEA SALAD WITH HONEY HARISSA DRESS­ING

Canadian Living - - Fresh Salads -

Honey Harissa Dress­ing In small bowl, whisk to­gether flaxseed oil, vine­gar, honey, honey mus­tard, orange zest, orange juice, harissa paste, salt, car­damom and cin­na­mon.

Sweet Potato Salad Toss sweet pota­toes with ¼ cup of the dress­ing and ar­range on half of parch­ment pa­per–lined bak­ing sheet. Toss chick­peas with 2 tbsp of the dress­ing; ar­range on bak­ing sheet with sweet pota­toes. Bake in 375°F oven un­til sweet pota­toes are ten­der, 35 to 40 min­utes. Trans­fer to large bowl.

Mean­while, in small pot, bring lentils and 4 cups cold wa­ter to sim­mer; cook un­til lentils are ten­der, 20 to 25 min­utes. Drain and add to bowl with sweet pota­toes.

In sep­a­rate small pot, bring quinoa and 4 cups wa­ter to boil; re­duce heat and sim­mer for 12 min­utes. Drain and let dry in sieve for 2 min­utes. Add to sweet potato mix­ture.

Stir in green onions, pump­kin seeds, pecans, mint and cran­ber­ries. Driz­zle with the re­main­ing dress­ing; toss gen­tly to com­bine. To serve, place on large serv­ing plat­ter; gar­nish with pomegranate seeds and mint leaves.

PER SERV­ING

about 606 cal, 21 g pro, 29 g to­tal fat (4 g sat. fat), 70 g carb (11 g di­etary fi­bre, 16 g sugar), 0 mg chol, 265 mg sodium, 885 mg po­tas­sium. % RDI: 9% cal­cium, 48% iron, 1% vit A, 14% vit C, 65% fo­late.

MAKES 6 SERV­INGS | HANDS-ON TIME 25 MIN­UTES | TO­TAL TIME 1 HOUR

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