Sweet Potato and Apple Quinoa Salad
This tasty SWEET POTATO AND APPLE QUINOA SALAD is full of flavor and makes the perfect vegetarian side dish for dinner or holidays!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 to 8 servings
- 2 medium sweet potatoes peeled and diced into cubes about 1/4"
- 2 tablespoons olive oil
- 1 granny smith apple cored and diced into cubes about 1/2"
- 1 cup dried cranberries
- 1 cup quinoa
- 2 cups apple cider or juice
- 2 tablespoons minced red onion
- 1/2 cup chopped roasted pecans
- 2 tablespoons maple syrup
- 1 teaspoon minced shallot
- 1 teaspoon dijon mustard
- salt and pepper
- 1 tablespoon apple cider vinegar
- 3 tablespoon olive oil
Preheat oven to 400 degrees.
Toss the sweet potatoes with the 2 tablespoons of olive oil and spread out onto a rimmed cookie sheet. Roast for about 15 minutes, stirring about every 5 minutes until lightly brown and soft.
Meanwhile prepare quinoa (rinse well) then place cider and quinoa into a medium saucepan; bring to boil; turn to simmer then cook about 15 minutes until done (toss in your cranberries near the end of the cooking time)
In a medium bowl add the slightly cooled quinoa, cranberries, sweet potatoes, apples, red onion and toss well.
In a small food processor combine the maple syrup, shallot, dijon mustard, vinegar and a bit of salt and pepper to taste. Slowly add in the olive oil and mix well.
Pour vinaigrette over salad and toss.
Top with the roasted pecans
Calories: 436kcal | Carbohydrates: 62g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 39mg | Potassium: 474mg | Fiber: 6g | Sugar: 30g | Vitamin A: 123.3% | Vitamin C: 4.1% | Calcium: 5% | Iron: 11.4%