Ingredients: 3 c mixedbabygreens, 1/8c raw pumpkinseeds, 1 persimmon, 1 lemon, 1⁄2-1 tsp spicybrown mustard, 1 medium sweet potato, 3 links Italian chicken sausage, 1 can black beans, 2-3 sprigs rosemary, 1 bouillon cube, 1/3 c quinoa, salt & pepper, olive oil, 3 cinnamon sticks, 1tsp whole cloves, 1tsp whole all spice, 1-2 oranges
Drain and rinse black beans.
Rinse sweet potato and dice into ½” cubes (peel optional).
Rinse rosemary, remove leaves from stems, and chop (1-2 Tbsp total).
Chop sausage links into bite-sized pieces or remove meat from casing.
Heat a large pot over medium heat. Lightly coat bottom with olive oil or cooking spray. Add sausage and cook 4-5 minutes, until mostly done.
Add 3 c water, bouillon cube, rosemary, sweet potato, and ⅓ c quinoa. Bring to boil over high heat. Reduce heat to simmer and cover pot. Cook 10-15 minutes until sweet potatoes and quinoa are tender.
Meanwhile, rinse persimmon, remove stem (peel optional), and dice into ½” to ¾” cubes. In a bowl, mix juice from half the lemon (about 1 Tbsp), 2 Tbsp olive oil, and ½ tsp to 1 tsp spicy brown mustard (to taste) in a bowl. Toss salad greens with dressing. Top with pumpkin seeds and persimmon.
Cut remaining lemon half into wedges and serve with stew.