This Autumn Harvest Kaniwa Salad has it all. Steamed kaniwa, cooked sweet potato chunks, chopped cabbage, green onions, pear, chicken with pomegranate arils, toasted pecans all coated in a apple cider, mint dressing. We are talking good stuff here!
Cook the kaniwa in boiling salted water for 20 minutes.
Peel and cube sweet potatoes. Cover with water and microwave for 5 minutes or in saucepan until fork tender but firm. Drain and set aside.
Shred cabbage, chop green onion and pear. In a small sauté pan toast the pecans slightly. Allow to cool and chop.
Crack the pomegranate and gather one cup of the arils.
Whisk together the vinegar, oil, chopped mint and honey. Season with salt and pepper.
Use white meat from rotisserie chicken and tear into chunks. Reserve the balance for another use.
Add all the vegetables, fruit, kaniwa and chicken together in a large salad bowl. Toss with dressing and allow to chill in refrigerator until ready to serve. Adjust seasoning if needed with salt or fresh cracked pepper and serve.