Harvest Bowls with Fig Balsamic Vinaigrette – TartAmour

Ingredients

• 1 cup cooked quinoa
• 2 cups baby spinach
• 1 cup roasted sweet potatoes, diced
• 1 cup roasted Brussels sprouts, halved
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled feta cheese
• For the Fig Balsamic Vinaigrette:
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fig spread or fig jam
• 1 teaspoon Dijon mustard
• Salt and pepper to taste