Meatless Monday’s Fall Salad

As we transition from summer into autumn this light and refreshing salad highlights some of our favorite flavors from the seasonal harvest, sweet potatoes and apples.  In the Y3 test kitchen we always prepare extra veggies and grains to use throughout the week.  In this case, we had a batch of quinoa and a baked sweet potato on hand that turned into this delightful salad. Side note: this salad is detox friendly when on one of our food based cleanses.

Serves 4 to 6


1 garlic clove minced

the juice of 1/2 a lemon

1 teaspoon Dijon mustard

¼ cup olive oil

Sprinkle of black sesame seeds

Salt & Pepper to taste

3-4 wrist shakes of garam masala spice

optional drizzle of honey or sweetener of choice

Wisk all ingredients together and set aside to let the flavors mingle

Ingredients for Salad:

1 roasted large sweet potato, skin removed and diced into bite-sized pieces

3 to 4 cups sliced wild mushrooms sauteed in one tablespoon coconut oil (Can be prepared ahead and used throughout the week in a variety of dishes)

½ cup sprouted black quinoa cooked to manufacturer’s directions

½ cup sprouted white quinoa cooked to manufacturer’s directions

1 large apple thinly sliced

1 grated raw carrot

4 cups fresh arugula or green of choice

fresh parsley to taste

fresh thyme leaves to taste

smoked sea salt to taste (You may use any sea salt of choice.  But, we love the smokey-ness of this specialty salt that we found at whole foods market)

cracked black pepper to taste


Toss all ingredients together reserving the arugula, add dressing to your likeness & save the rest to serve tableside.

Spoon mixture onto a bed of the fresh arugula and enjoy!




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