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Apple Sweet Potato Quinoa Salad
Serves 6 |
A fantastic Fall side dish for any occasion.
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Ingredients:
| 2 sweet potatoes, peeled and diced |
| 2 tablespoons olive oil |
| 1 cup uncooked quinoa |
| 2 cups apple cider |
| 1 cup dried cranberries |
| 2 tablespoons minced red onion |
| 1 granny smith apple, cored and diced |
| 1/2 cup chopped roasted pecans |
| For the Vinaigrette: |
| 1 tablespoon apple cider vinegar |
| 2 tablespoons maple syrup |
| 1 teaspoon Dijon mustard |
| 1 teaspoon minced shallot |
| 1/4 teaspoon salt |
| 1/4 teaspoon pepper |
| 3 tablespoons olive oil |
Directions:
- Preheat the oven to 400° F.
- Place the sweet potatoes in a bowl and drizzle the olive oil over top. Toss to coat then pour the sweet potatoes on a rimmed cookie sheet. Place in the oven and bake for about 15 minutes, until lightly browned. Pour into a large mixing bowl. Set aside.
- Rinse the quinoa and pour into a saucepan. Add the apple cider and bring to a boil. Reduce the heat to low and let simmer for 10 minutes. Then add the cranberries and stir together. Let simmer for another 5 minutes.
- Pour the quinoa and cranberries into the mixing bowl with the sweet potatoes. Add the red onion and apple. Toss together. Set aside.
- Pour the apple cider vinegar, maple syrup, Dijon mustard, shallot, salt and pepper in a blender. Pulse a few times and slowly add in the olive oil, continuing to pulse intermittently.
- Pour the vinaigrette over salad and toss together.
- Transfer the salad to serving plates and top with the pecans. Enjoy!
| Main Ingredient: | Quinoa, Sweet Potato, Apple |
| Cooking Method: | Oven |
| Course: | Salad |
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