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!
Servings: 4 servings
Ingredients
- 1 medium sweet potato peeled and chopped
- 1 teaspoon extra virgin olive oil
- 1/4 cup uncooked quinoa
- 3 ounces organicgirl SUPERGREENS!
- 1 cup cooked beets chopped
- 1 medium apple peeled, cored and chopped
- 1/4 cup dried cranberries
- 1/4 cup crumbled goat cheese
- 2 tablespoons cinnamon spice pepitas
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