Description
This Apple Sweet Potato Quinoa Salad is a colorful and flavorful dish that combines roasted sweet potatoes, crisp apples, hearty quinoa, and dried cranberries, all tossed in a tangy maple Dijon vinaigrette. Perfect for a light meal or a festive side dish, this salad is packed with nutrients and textures that will satisfy your taste buds. The roasted pecans add a delightful crunch, making this salad a healthy and delicious option for any occasion.
Ingredients
For the Salad:
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
For the Maple Dijon Vinaigrette:
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 the oven: Set the oven to 400°F (200°C).
- Roast the sweet potatoes: Toss diced sweet potatoes with 2 tablespoons of olive oil, spread them on a baking sheet, and roast for 15 minutes, stirring every 5 minutes, until golden brown and tender.
- Cook the quinoa: Rinse quinoa well, then cook it with apple cider (or juice) in a medium saucepan. Bring to a boil, then cover and simmer for 15 minutes. In the last few minutes of cooking, stir in the dried cranberries to soften them.
- Combine the salad ingredients: In a large bowl, add cooled quinoa, cranberries, roasted sweet potatoes, diced apples, and red onion. Toss together.
- Make the vinaigrette: In a food processor, blend maple syrup, minced shallot, Dijon mustard, apple cider vinegar, salt, pepper, and olive oil until smooth.
- Toss with dressing: Pour the vinaigrette over the salad and toss gently to combine.
- Top with pecans: Sprinkle roasted pecans on top of the salad just before serving.
Notes
- Vegan Option: This salad is naturally vegan! Ensure maple syrup is the only sweetener used.
- Substitute Nuts: Swap pecans for walnuts, almonds, or seeds for different crunch.
- More Protein: Add chickpeas, roasted tofu, or grilled chicken to make the salad more filling.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy it chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
