Description
Indulge in the vibrant flavors of this Apple Sweet Potato Quinoa Salad, a delightful blend that brings together the sweetness of apples and sweet potatoes with the nutty essence of quinoa. This colorful salad is not only visually appealing but also packed with essential nutrients, making it an ideal vegetarian side dish for any occasion—from casual family dinners to festive holiday gatherings. With its harmonious balance of flavors and textures, including crunchy pecans and chewy cranberries, this recipe is a must-try for anyone looking to elevate their meal offerings. Easy to prepare and perfect for meal prep, you’ll love how versatile this salad can be!
Ingredients
Scale
- 2 medium sweet potatoes
- 1 granny smith apple
- 1 cup dried cranberries
- 1 cup quinoa (uncooked)
- 2 cups apple cider
- ½ cup chopped pecans (roasted)
- Maple syrup
- Olive oil
- Red onion
- Shallot
- Dijon mustard
- Salt
- Pepper
- Apple cider vinegar
Instructions
- Preheat your oven to 400°F.
- Toss diced sweet potatoes with olive oil and spread on a baking sheet. Roast for about 15 minutes until browned and soft.
- Rinse quinoa under cold water and cook in a saucepan with apple cider over high heat; reduce to simmer for about 15 minutes, adding cranberries in the last few minutes.
- In a mixing bowl, combine roasted sweet potatoes, cooked quinoa mixture, diced apples, and red onion.
- For the vinaigrette: Blend maple syrup, shallot, dijon mustard, vinegar, salt, and pepper in a food processor while slowly adding olive oil.
- Dress the salad with vinaigrette and top with roasted pecans before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg