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Ingredient Qty.
Sweet potatoes, medium diced 16 oz
Brussels sprouts, thinly sliced/shaved 10 large
Baby kale or kale blend 1 1/2 pounds
Radicchio, thinly sliced (if only using baby kale) 1/2 of one small head
Pepitas, toasted 1/2 cup
Quinoa, cooked 4 oz dry, about 1/2 cup
Balsamic vinegar 2 oz
Sherry vinegar 2 oz
Dried cherries 2 T
Sugar 1/4 cup / 1.75 oz
Laura’s Gourmet Granola, CherryRific Crunch 1 cup / 3.63 oz
Extra virgin olive oil To toss
Sea Salt To taste

Yield 8 servings


  1. Preheat oven to 425 degrees. Toss cubed sweet potatoes with enough olive oil to coat and season with sea salt. Place on a parchment lined baking sheet and roast until tender and lightly caramelized in spots. Remove from oven and cool completely.
  2. Place balsamic vinegar, sherry vinegar, cherries and sugar into a small saucepan. Bring to a boil and cook until large bubbles form along the surface of the pan. Remove from heat and strain cherries from reduction. Cool reduction completely. Reserve cherries for plating on salad.
  3. Prepare raw vegetables: in a large bowl, toss together the kale, radicchio and brussels sprouts. Toss lightly with extra virgin olive oil and season with sea salt.
  4. Place in rows the sweet potatoes, quinoa, granola and reserved cherries over the greens. Drizzle with cherry balsamic reduction and served chilled.

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