Warm Fall Harvest Salad

Do you ever have those moments where you are doing something totally unrelated to food or cooking and suddenly you get an idea for a recipe in your head? And then when the idea comes it doesn't leave until it has been written down and/or eaten? This doesn't only happen to me, does it?

This is one of those recipes! Sometimes I am disappointed by the results of these random recipe ideas, or they at least need some tweaking, but this one was just right. And so tasty! The flavors represent Fall in so many ways. Apples, cranberries, pecans, and sage to name a few. And for anyone who thinks it's Winter, It isn't yet. Just sayin'.

I'm definitely one who thinks flavor is more important than color when it comes to food, but look at these colors! So beautiful and no food coloring required : )

There are a few steps involved in making this, and you'll need the oven, a couple burners, and a few of pots and pans, but it's really not difficult, and I think it's well worth the mess it creates. 

 I already used the  name Fall in a Slow Cooker, plus this wasn't cooked in a slow cooker, so I was a little bit stumped as far as a name goes. Fall in a skillet could've worked....But then I imagined someone falling into a skillet and I couldn't bring myself to call it that. I hope this Warm Fall Harvest Salad makes it to your table (and then your mouth) and that you enjoy it!

Warm Fall Harvest Salad

Ingredients:

1/2 cup wild rice

1/2 cup quinoa
2 1/2 cups water

1 large sweet potato, peeled and diced

1/4 lb. ground sweet Italian sausage

1 chicken breast, cooked and cubed

1 small onion, diced

2 cloves garlic, minced

10 - 12 fresh sage leaves, chopped

1 small apple, diced

3 - 4 Tbsp. dried cranberries

1/3 - 1/2 cup toasted pecans
salt to taste

For the dressing:

1 tsp. honey

1 Tbsp. lemon juice

2 Tbsp. olive oil

salt to taste

Directions:
Preheat oven to 400 degrees. Put your rice, quinoa, and water into a medium pot. Bring to a boil, reduce heat to low, cover, and simmer about 30 minutes until tender. Meanwhile, Place diced sweet potatoes on a baking sheet with a drizzle of oil and a sprinkle of salt. Roast for 20 minutes, tossing halfway through. While the potatoes, quinoa, and rice are cooking, brown your sausage in a large skillet, breaking it up into bite size pieces. When the sausage is almost cooked, add the onions, cooked chicken, and sage leaves. Saute for a few minutes until the onions are translucent and cooked to your liking. Add the garlic and cook an additional minute, then add the cranberries and apples. When the potatoes, quinoa, and rice are finished cooking, add them to the large skillet. Whisk together the dressing ingredients and toss everything with the dressing and the toasted pecans. Serve immediately.

It makes great leftovers, too. In fact, I'm eating cold leftovers from yesterday while I write this post ; )