Autumn Chopped Quinoa Salad with Apple Cider + Tahini-Sage Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy salad combining roasted sweet potato and brussels sprouts with quinoa, chickpeas, pecans, and lettuce, dressed in a nutty tahini-sage vinaigrette. It's hearty, veggie-forward, and brings autumn flavors together in one satisfying bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup diced sweet potatoes (steamed and cooled)
- 2 cups chopped romaine
- 1 cup shredded brussels sprouts*
- 1 cup chickpeas
- 1/2 cup quinoa
- 1/2 cup chopped pecans
- 3 tablespoons tahini
- 1/4 cup apple cider
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 - 2 teaspoons fresh sage (finely chopped)
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- Fresh pepper (if desired)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 88mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1682mg
- Calcium
- 181mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 88MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.