Apple Sweet Potato Quinoa Salad
A delightful dish combining fresh ingredients and wholesome grains, perfect for lunch, dinner, or a light snack, showcasing the flavors of fall.
Ingredients
Grains and Base
- 1 cup quinoa, rinsed Ensure quinoa is well rinsed.
Vegetables and Fruits
- 2 medium sweet potatoes, diced Aim for uniform dice for even cooking.
- 2 cups fresh spinach or arugula Can be substituted based on preference.
- 1 large apple, cored and chopped Tart or sweet apple varieties can be used.
- ½ cup dried cranberries
Nuts and Cheese
- ½ cup walnuts or pecans, chopped
- ¼ cup feta cheese, crumbled (optional) Omit for a vegan version.
Dressing
- 1 tablespoon olive oil
- 2 tablespoons lemon juice Can substitute with balsamic vinegar for a different flavor.
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup (optional) Omit for a vegan version.
Seasoning
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the diced sweet potatoes with olive oil, salt, and pepper on the baking sheet. Roast for about 25-30 minutes or until tender and lightly browned, stirring halfway through.
- While the sweet potatoes roast, cook the rinsed quinoa. Combine it with 2 cups of water in a medium saucepan over high heat. Once it boils, reduce to low heat, cover, and simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff it with a fork.
Assembly
- In a large bowl, combine the fluffed quinoa, roasted sweet potatoes, chopped apple, dried cranberries, walnuts or pecans, and feta cheese if using.
- In a small bowl, whisk together lemon juice, Dijon mustard, and honey or maple syrup. Drizzle this dressing over the salad and toss everything together until well mixed.
- Serve immediately or let it chill in the fridge for about 30 minutes to allow the flavors to meld.
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Notes
For best results, allow the salad to rest for at least 15 minutes before serving. Store in an airtight container for up to 4 days, keeping dressing separate until serving.