SUMMARY: Chef Katie Dixon from birdies restaurant in Mississippi shares a recipe for a Harvest Salad featuring quinoa, sweet potatoes, beets, apples, blueberries, and pumpkin seeds. She emphasizes the importance of using fresh, seasonal ingredients like root vegetables and fruits. The salad is packed with nutrients and protein from the quinoa, making it a healthy and delicious meal. Dixon demonstrates how to cook the quinoa, sweet potatoes, and beets before layering them on a bed of mixed greens with the other ingredients. She encourages viewers to try this flavorful and colorful dish at home. Recipe can be found at wdam.com farmtable.

Farm to Table: Harvest Salad

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