Roasted Sweet Potato Salad with Quinoa
Roasted sweet potato, cooked quinoa and spinach make a colorful salad with feta and pumpkin seeds. A lemon-Dijon dressing ties the warm and cool ingredients together.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 1x
- Cuisine: American
Ingredients
Scale
- 1 large sweet potato, peeled and diced into 1-inch pieces
- 5 ounces baby spinach
- 2 cups cooked quinoa
- 1/3 cup crumbled feta
- 1/3 cup unsalted pumpkin seeds
- 1 tablespoon Dijon mustard
- Juice of 1/2 lemon
- 1 to 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil, divided between roasting and dressing
Instructions
- Heat the oven to 430°F (220°C). Spread sweet potato pieces on a baking sheet and toss with a little of the measured olive oil, salt and pepper.
- Roast about 30 minutes, turning halfway, until tender and browned. Cool slightly.
- In a large bowl, combine cooked quinoa, spinach, feta, pumpkin seeds and the roasted sweet potato.
- Whisk Dijon mustard, lemon juice, maple syrup and remaining olive oil into a dressing. Taste and adjust salt or pepper.
- Pour the dressing over the salad and toss gently before serving.
Find it online: https://recipenly.com/roasted-sweet-potato-salad-with-quinoa/