Roasted Sweet Potato and Quinoa Salad
Roasted sweet potato and quinoa salad – a warm, winter salad featuring roasted sweet potatoes, quinoa, peppery arugula, crunchy pecans and salty feta.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
Salad
- 2 medium sized sweet potatoes – about 1 1/2 pounds
- 1 1/2 tbs olive oil
- 3/4 cup of quinoa – I used white quinoa
- 1 veggie bouillon cube
- 4 cups of arugula – roughly chopped
- 1/2 cup of pecans – roughly chopped
- 2 oz feta cheese – diced into cubes
- 2 tbs minced red onion
Dressing
- 3 tbs olive oil
- 1 tbs white wine vinegar
- 1/2 tsp country dijon mustard
- 8 twists of pepper from a pepper mill
Instructions
- Preheat oven to 425 degrees.
- Peel the sweet potatoes, cut up sweet potatoes into 1 inch pieces, toss with 1 1/2 tbs of olive oil and spread evenly on a baking sheet.
- Roast the sweet potatoes in the oven for 20 to 25 minutes. After 10 minutes, stir the sweet potatoes and return to the oven. Cook the sweet potatoes until tender and caramelized.
- While the sweet potatoes are roasting, cook quinoa as per the package instructions. Add one bouillon cube to the water before bringing the quinoa to a boil. When done, set aside to cool slightly.
- Wash and roughly chop the arugula, mince the red onion, roughly chop the pecans and dice feta.
- Whisk together dressing ingredients.
- Toss roasted sweet potatoes with the warm quinoa and arugula. Add red onion, pecans and feta cheese. Drizzle over dressing and toss gently to combine.
Notes
- When roasting vegetables they tend to shrink in size, so cut the sweet potatoes into 1 inch pieces.
- Spread the sweet potatoes out evenly on the pan before putting them in the oven. If you mound up the sweet potatoes, they will steam rather than roast.
Nutrition
- Serving Size: 1 of 4
- Calories: 367
- Sugar: 5.3g
- Fat: 31.4g
- Saturated Fat: 5.6g
- Carbohydrates: 20.8g
- Protein: 5.5g