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Roasted Sweet Potato, Beet, Apple and Quinoa Salad is made with fresh greens, vegetables, spiced pepitas, dried cranberries, goat cheese and a simple balsamic honey dressing!
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Roasted Sweet Potato, Beet, Apple and Quinoa Salad

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!
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 354kcal
Author Ashley C.

Ingredients

For the dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • salt and pepper

Instructions

  • 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!

Notes

  • 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. 

Nutrition

Calories: 354kcal | Carbohydrates: 40g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 163mg | Potassium: 595mg | Fiber: 5g | Sugar: 18g | Vitamin A: 10180IU | Vitamin C: 11.1mg | Calcium: 75mg | Iron: 2.7mg