Quinoa & Sweet Potato Salad with a Warm Tangy Dressing

This Quinoa & Sweet Potato Salad is a delightful combination of textures and flavors. The nutty taste of quinoa pairs perfectly with the sweetness of roasted sweet potatoes and the crispness of fresh greens. The warm tangy dressing, made with a blend of olive oil, Dijon mustard, and apple cider vinegar, ties everything together in a delicious, satisfying dish that’s perfect for a healthy lunch or light dinner.

Ingredients

# For the Salad
– 1 cup quinoa
– 2 medium sweet potatoes, peeled and cubed
– 2 tablespoons olive oil, divided
– Salt and pepper, to taste
– 4 cups mixed greens (spinach, arugula, or your choice)
– 1/2 cup dried cranberries
– 1/2 cup chopped walnuts
– 1/4 cup feta cheese, crumbled (optional)

# For the Warm Tangy Dressing
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 clove garlic, minced
– 1 tablespoon maple syrup or honey
– Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C).

2. Toss the cubed sweet potatoes with 1 tablespoon of olive oil, and season them with salt and pepper. Spread the potatoes on a baking sheet and roast them in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.

3. While the sweet potatoes are roasting, cook the quinoa. Rinse it under cold water, then transfer to a pot with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

4. In a small saucepan, prepare the warm tangy dressing. Heat 1/4 cup of olive oil over low heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the apple cider vinegar, Dijon mustard, and maple syrup or honey. Season with salt and pepper and whisk until well combined. Keep warm over low heat.

5. In a large salad bowl, combine the cooked quinoa, roasted sweet potatoes, mixed greens, dried cranberries, and chopped walnuts. Toss gently to mix.

6. Drizzle the warm tangy dressing over the salad and toss to coat everything evenly.

7. Garnish with crumbled feta cheese, if using.

8. Serve immediately while the dressing is still warm. Enjoy!

This Quinoa & Sweet Potato Salad with a Warm Tangy Dressing is not only healthy and nutritious but also bursts with flavors that are sure to satisfy your taste buds.