Quinoa Salad
- 3 cups peeled and diced sweet potato
- 1 pack Love Beets Sliced Perfectly Pickled Beets
- 1 Tbsp olive oil
- Watkins Ground Black Pepper, to taste
- Watkins Mediterranean Sea Salt, to taste
- 1 cup dry quinoa
- 4–5 cups arugula
- ⅔ cup crumbled goat cheese
- ⅔ cup pumpkin seeds
Thyme Vinaigrette
- ¼ cup olive oil
- 2 Tbsp rosé balsamic vinegar
- 1 Tbsp pure maple syrup (more to taste)
- 2 tsp Watkins Dried Thyme
- 1 tsp kosher salt
½ tsp Watkins Ground Black Pepper
