Apple Sweet Potato Quinoa Salad (Print Version)
Sweet potatoes, apples, cranberries, and quinoa tossed in maple vinaigrette for a vibrant side.
# Ingredients:
01 -
2 medium sweet potatoes, peeled and diced 1/4
02 -
2 tablespoons olive oil
03 -
1 granny smith apple, cored and diced 1/2
04 -
1 cup dried cranberries
05 -
1 cup quinoa (uncooked)
06 -
2 cups apple cider (or juice)
07 -
2 tablespoons minced red onion
08 -
1/2 cup chopped pecans, roasted
09 -
2 tablespoons maple syrup
10 -
1 teaspoon minced shallot
11 -
1 teaspoon dijon mustard
12 -
1/4 teaspoon salt
13 -
1/4 teaspoon pepper
14 -
1 tablespoon apple cider vinegar
15 -
3 tablespoons olive oil
# Directions:
01 -
Preheat oven to 400 degrees.
02 -
Toss the sweet potatoes with the 2 tablespoons of olive oil and spread out onto a rimmed cookie sheet. Roast for about 15 minutes, stirring about every 5 minutes until lightly browned and soft.
03 -
Rinse the quinoa well. Add the apple cider and quinoa into a medium saucepan, bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes. Stir in the cranberries towards the end of the cooking time.
04 -
In a medium bowl, combine the slightly cooled quinoa, cranberries, roasted sweet potatoes, diced apples, and minced red onion. Toss well to mix.
05 -
In a small food processor, combine the maple syrup, minced shallot, dijon mustard, apple cider vinegar, salt, and pepper. Slowly add in the olive oil while mixing well to create the vinaigrette.
06 -
Pour the vinaigrette over the salad mixture and toss to coat.
07 -
Sprinkle the roasted pecans over the salad before serving.