Roasted Sweet Potato, Quinoa and Cranberry Salad
This warm salad recipe is perfect for a delicious lunch or a side dish for dinner in winter. It keeps well, so make up a batch to have for easy lunches throughout the week.
This salad is super healthy and contains nutrient-dense ingredients that are all good for you! The quinoa adds protein and the pumpkin seeds add healthy fat and magnesium.
You can swap out the sweet potato with pumpkin if you prefer, just adjust the cooking times. You can add some spinach, rocket or chopped fresh herbs for extra goodness. If you don’t like quinoa, use cooked cauliflower rice or rice.
Before you cook the quinoa, make sure you wash it really well as the saponins on the outside can make it taste bitter.
This recipe will serve six people and it will take you about 45 minutes. Refrigerate it in an airtight container for up to five days.
Serve it with my Moroccan Lamb Meatballs for a yummy family dinner.
4 Sweet Potato (medium, peeled and cubed)
1 ½ Tbsp Extra virgin olive oil (divided)
½ tsp Sea Salt
100g Dried cranberries
1 ½ cup Quinoa (cooked)
1 Tbsp Apple Cider Vinegar
1 tsp Dijon mustard
1 tbsp Maple syrup
60 grams Pumpkin seeds
Preheat oven to 200ºC. In a glass or baking paper lined baking dish, toss the sweet potato with 1/3 of the olive oil, and salt. Roast for 40 minutes, or until caramelised.
In a large mixing bowl, whisk together the remaining olive oil, apple cider vinegar, mustard and maple syrup. Add the roasted sweet potato cranberries, quinoa and pumpkin seeds. Gently toss until well combined.
Serve straight away and enjoy! If you want to serve this in summer as a cold salad, just refrigerate for a couple of hours before serving.
I hope you enjoy this Roasted Sweet Potato, Quinoa and Cranberry salad! Let me know how you go with it and tag me on socials @dianarobsonnaturopathy
You might like to also try some of my other recipes.