Description
Sweet Potato Quinoa Salad is a delightful combination of roasted sweet potatoes, fluffy quinoa, fresh spinach, creamy avocado, and sweet cranberries, all tossed in a zesty lemon dressing. This vibrant salad not only bursts with flavor but also offers a wealth of nutrients, making it an excellent choice for any occasion.
Ingredients
Scale
- 6 cups chopped sweet potatoes
- 1 cup uncooked quinoa
- 5 cups fresh baby spinach
- 1 large avocado
- 1/3 cup dried cranberries
- 1 large lemon (for juice and zest)
- 4 tablespoons red wine vinegar
- 1–1/2 tablespoons Dijon-style mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1/2 cup olive oil
- 2 tablespoons olive oil (for roasting sweet potatoes)
- 1–1/2 teaspoons paprika
- 1–1/2 teaspoons garlic powder
- Salt and pepper
Instructions
- Preheat oven to 425°F. Toss chopped sweet potatoes with olive oil and seasonings on a baking sheet.
- Roast sweet potatoes for 15 minutes, flip them, then roast another 10-20 minutes until tender.
- Cook quinoa as per package instructions; let cool.
- Prepare the dressing by combining all ingredients in a mason jar; shake until well mixed.
- In a mixing bowl, combine spinach and quinoa. Add cooled sweet potatoes, avocado, cranberries, and basil if desired. Dress just before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 340
- Sugar: 7g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg