INGREDIENTS
- 1 medium sweet potato, cubed
- 1 cup dry quinoa
- 1 ¾ cups water or broth
- 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
- 2 cups spinach or arugula
- ½ cup dried cranberries
- ½ cup walnuts
- ½ cup red onion, diced
Optional: ¼ cup microgreens
Dressing:
- ¼ cup olive oil
- ⅛ cup balsamic or other flavored vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 clove garlic , minced
- salt and pepper, to taste
INSTRUCTIONS
- Preheat oven to 400 F. In a large bowl, toss the sweet potato with olive oil and season with salt, pepper, and rosemary. Spread the sweet potato in a single layer on a foil-lined baking sheet. Roast for 20 minutes or until the potato is tender and lightly browned.
- While the sweet potato is roasting, rinse quinoa and place in a medium pot on medium heat. Add 1 teaspoon olive oil, and mix well for 1-2 min then add the water or broth. Bring to a boil, reduce to a simmer and cook partially covered until liquid is absorbed – about 15 minutes.
- Make the dressing. Combine all ingredients into a jar or bowl and whisk together.
- To assemble the salad, combine the roasted sweet potato, cooked quinoa, chopped red onion, spinach, cranberries, chopped walnuts in a large bowl. Add the balsamic vinaigrette and mix until combined.
- Season with salt and pepper, to taste. Serve warm or cold. Enjoy!
Adapted from: https://exploringhealthyfoods.com/roasted-butternut-squash-quinoa-salad/
