Roasted Sweet Potato Quinoa Salad
One of my personal favorites, this Roasted Sweet Potato Quinoa Salad with Maple-Orange Dressing is an incredible side dish to any main entrée!
Servings: 8 Servings
Calories: 345kcal
Ingredients
- 2 cups quinoa uncooked
- 1 large sweet potato chopped and roasted
- ¼ cup red onion sliced (about 1 loosely packed )
- 1 cup walnuts chopped
- 1 honey crisp apple peeled and chopped
- ½ cup dried cranberries
- 4 goat cheese
For the maple-orange dressing
- Zest of one orange
- 1 cup orange juiced (1/2 juice)
- 3 tablespoons olive oil
- 1.5 tablespoons pure maple syrup
- ¼ teaspoon ground cinnamon
- 1 teaspoon kosher salt or to taste
Instructions
- Preheat the oven to 375 degrees F.
- Chop the sweet potato into ½” cubes (I leave the peel on).
- Spread the sweet potato chunks on a baking sheet and drizzle them with enough olive oil to coat them. Sprinkle salt and pepper over everything.
- Roast in the oven for 30 minutes or until the sweet potato is cooked through and slightly crispy on the outside.
- While the sweet potato is roasting, bring 4 cups of water to a boil and add the quinoa. Return to a full boil, then immediately reduce the heat to a simmer, cover, and cook until all of the water is absorbed, about 15 minutes. Fluff quinoa with a fork.
- Whisk together all of the ingredients for the maple-orange dressing in a small bowl.
- In a large serving bowl, add the cooked quinoa and pour all of the maple-orange dressing over the quinoa. Toss together.
- Add the remaining salad ingredients and toss everything together.
- Consume the best quinoa salad ever.
Nutrition
Serving: 1Serving | Calories: 345kcal | Carbohydrates: 44g | Protein: 9g | Fat: 16g | Fiber: 5g | Sugar: 10g