Description
This vibrant and satisfying salad combines the tender sweetness of oven-roasted sweet potatoes with the earthy, nutty texture of fluffy quinoa. Enhanced with toasted pecans for a buttery crunch and fresh baby greens, this nutrient-dense dish is perfect for a light lunch or a substantial side. Naturally plant-forward and energizing, it is an essential recipe for busy families that tastes wonderful served warm or cold, making it a go-to for effortless, healthy meal prepping.
Ingredients
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup dry quinoa
2 cups vegetable broth
1/2 cup pecans, toasted and chopped
3 cups baby greens or spinach
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with 2 tablespoons of olive oil, cinnamon, and salt on a baking sheet; roast for 25-30 minutes until soft and caramelized.
While the potatoes roast, rinse the quinoa and combine it with vegetable broth in a pot; bring to a boil, then reduce to a simmer, covered, for 15 minutes or until water is absorbed.
Whisk together the remaining extra virgin olive oil, apple cider vinegar, and maple syrup to create the dressing.
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, toasted pecans, and baby greens.
Drizzle the dressing over the salad and toss gently to combine.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Feel free to add feta cheese or dried cranberries for additional flavor dimensions. Serve warm immediately after roasting or chill in the fridge for a refreshing cold salad the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 7g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg