Kale and Sweet Potato Fall Salad

Embrace the coziness of Autumn, and try out this hearty recipe featuring warm, seasonal ingredients.

This salad features fall favorites like sweet potato and kale and is dressed with a homemade TRUFF White Truffle Oil vinaigrette. This combination has the perfect balance of flavor and spice to warm you up on those cool fall days.

Instructions

Preheat oven to 400°F
Place vinegar, mustard, honey, TRUFF White Truffle Oill, and olive oil in a bowl, whisk to combine.
Season to taste with salt and pepper and refrigerate until ready to serve.
Place turmeric, pumpkin pie spice, paprika, garlic powder, onion powder, and salt in a bowl, stir to combine.
Place sweet potatoes on a prepared baking sheet and drizzle with olive oil.
Sprinkle the potatoes with 1 1/2 teaspoons of the seasoning blend and place in the oven.
Bake for 20-30 minutes or until the potato wedges are tender.
Remove from the oven and set aside to cool.
Place broth and the remaining seasoning blend in a saucepan and bring to a boil.
Once boiling, add the quinoa, and cook according to the instructions on the package.
Remove from the heat and set aside to cool.
Once the quinoa and sweet potatoes have cooled, divide between bowls.
Top with kale, cabbage, pine nuts, and assorted dried fruit and drizzle with vinaigrette.