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Cranberry Quinoa Layered Salad | Jackfruitful Kitchen

Cranberry Quinoa Layered Salad

Cranberry Quinoa Layered Salad

15 mins prepServes 8

If Layered Salads aren't your thing, prepare for your mind to be forever changed because I am introducing you all to the Cranberry Quinoa Layered Salad! A vibrant burst of fall flavors, made irresistibly luscious with St. Dalfour's naturally-sweetened jam in my popular layered salad style. A Thanksgiving must-have, this salad not only adds a splash of color to your spread but also a fiber-rich touch amidst heavy festive dishes! And the best part, it dresses itself!

8 servings

What you need

sweet potato

1 sweet potato, cubed

coconut aminos

1 tbsp coconut aminos

salt & pepper

1 salt & pepper, to taste

cumin

½ tsp cumin

cinnamon

½ tsp cinnamon

dried chickpeas

28 oz dried chickpeas, rinsed and drained

lacinato kale

1 bunch lacinato kale, finely chopped and massaged

red cabbage

2 cup red cabbage, finely shredded

dried apples

2 dried apples, chopped (see note below)

quinoa

1 cup quinoa, cooked and cooled

dried cranberries

1 cup dried cranberries

pecan

1 cup pecan, chopped and toasted

raspberry jam

½ cup raspberry jam

orange

1 orange, juiced

apple cider vinegar

3 tbsp apple cider vinegar

tahini

2 tbsp tahini

maple syrup

2 tbsp maple syrup

salt

¼ tsp salt

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Instructions


0 Preheat oven to 425 and line a large baking sheet with parchment paper. Toss the sweet potatoes with coconut aminos and seasonings. Spread on the baking sheet and roast for 20-25 minutes, flipping half way through, until perfectly golden. Remove and let cool.
1 Prepare the dressing by combining all of the ingredients in a jar and whisking to combine. Season to taste with additional salt, pepper, or maple syrup if desired.
2 Pour the dressing into the canister and layer the ingredients starting with the chickpeas, followed with the kale, cabbage, apples, sweet potatoes, quinoa, cranberries and pecans. Cover with the lid and store in the fridge until ready to serve. Best prepared at least 24 hours in advance so the chickpeas get to marinate in the dressing and soak up all the yummy flavor!
3 When you're ready to serve, flip upside down into a bowl and enjoy!

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