Description
A vibrant and nutritious salad featuring roasted sweet potatoes, crunchy apples, and hearty quinoa, all tossed in a light vinaigrette.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 Granny Smith apple, cored and diced
- 1 cup dried cranberries
- 1 cup quinoa (uncooked)
- 2 cups apple cider (or juice)
- 2 tablespoons minced red onion
- 1/2 cup chopped pecans, roasted
- 2 tablespoons maple syrup
- 1 teaspoon minced shallot
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Coat the diced sweet potatoes in 2 tablespoons of olive oil, spread on a baking sheet, and roast for about 15 minutes, stirring every 5 minutes.
- Rinse quinoa under cold water, then combine with 2 cups of apple cider in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, adding dried cranberries in the last few minutes.
- In a large bowl, combine cooked quinoa, roasted sweet potatoes, diced apple, and minced red onion.
- In a small bowl, whisk together maple syrup, shallot, Dijon mustard, apple cider vinegar, salt, pepper, and gradually whisk in 3 tablespoons of olive oil.
- Pour the vinaigrette over the salad and toss to coat.
- Top with roasted pecans before serving.
Notes
This salad can be customized with different nuts or fruits and can be made vegan by using plant-based ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: salad, quinoa, sweet potato, apple, healthy salad