Sweet Potato and Quinoa Salad
A nutritious, colorful, and satisfying meal that's perfect for any season. This Sweet Potato and Quinoa Salad combines wholesome ingredients into a delightful dish that's both filling and packed with nutrients. I love how the sweetness of roasted sweet potatoes perfectly complements the nutty quinoa, creating a balanced meal that works great for lunch or dinner.
Ingredients
- 2 medium sweet potatoes cubed
- 1 cup uncooked quinoa rinsed
- 1/2 red onion finely diced
- 2 cups baby spinach
- 1/3 cup dried cranberries
- 1/2 cup toasted pecans roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While the sweet potatoes roast, rinse quinoa thoroughly and cook it according to package instructions, typically using 2 cups of water for 1 cup of quinoa. Let it cool slightly after cooking.
- Make the dressing by whisking together remaining olive oil, balsamic vinegar, maple syrup, and a pinch of salt and pepper.
- In a large bowl, combine the cooled quinoa, roasted sweet potatoes, diced red onion, and baby spinach.
- Pour the dressing over the mixture and toss gently to combine.
- Add cranberries and toasted pecans just before serving to maintain their texture.