Roasted Sweet Potato, Beet and Apple Salad is made with fresh greens, vegetables, spiced pepitas, dried cranberries, goat cheese and a simple balsamic honey dressing!
For the dressing:
extra virgin olive oil
salt and pepper
Preheat oven to 425°F. Line a baking sheet with foil. Arrange sweet potato on baking sheet. Drizzle with olive oil and toss to coat. Bake for 25 minutes, or until tender.
While the sweet potato is baking, cook quinoa according to package instructions.
To make the dressing, whisk together the olive oil, balsamic vinegar, honey and dijon mustard. Season with salt and pepper, to taste.
In a large bowl, toss together cooked sweet potato, cooked quinoa, greens, beets, apple, cranberries, pepitas, and goat cheese. Drizzle with dressing and toss to coat. Enjoy!
- You can prep the salad and salad dressing in advance. Store separately in the refrigerator for up to 3 days. Toss together salad and salad dressing just prior to serving.
- Omit the cheese to make this vegan.
, Fat: 19g
, Saturated Fat: 4g
, Cholesterol: 6mg
, Sodium: 163mg
, Potassium: 595mg
, Carbohydrates: 40g
, Fiber: 5g
, Sugar: 18g
, Protein: 8g
, Vitamin A: 10180%
, Vitamin C: 11.1%
, Calcium: 75%
, Iron: 2.7%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
beet apple salad, quinoa salad, sweet potato quinoa salad