Description
A vibrant and satisfying salad combining roasted sweet potatoes, nutrient-rich quinoa, and zesty dressing with crunchy pecans. Ideal as a standalone meal or side dish, it offers a balance of sweet, earthy, and tangy flavors.
Ingredients
2 large sweet potatoes, peeled and cubed
1 cup uncooked quinoa, rinsed
4 cups baby greens
½ cup raw pecan halves
¼ cup red onion, thinly sliced
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potato cubes with 2 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
Cook quinoa according to package instructions using 2½ cups water.
Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant; let cool.
Whisk dressing: combine apple cider vinegar, honey, Dijon mustard, and remaining 1 tbsp olive oil. Add salt and pepper to taste.
In a large bowl, mix roasted sweet potatoes, cooked quinoa, baby greens, and red onion. Toss with dressing and toasted pecans before serving.
Notes
For extra flavor, add chopped cilantro or parsley to the dressing.
Store leftovers in an airtight container in the fridge for up to 3 days.
Can serve cold or at room temperature after roasting.