Autumn Quinoa Salad with Sweet Potatoes Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
346 kcal
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Course
Salad
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Cuisine
North American
Autumn Quinoa Salad with Sweet Potatoes Recipe
Description
The Autumn Quinoa Salad with Sweet Potatoes Recipe centers on roasted sweet potato chunks seasoned with cinnamon, cayenne, and sea salt to bring a warm spice note. These are roasted until soft and slightly browned. Pecans toast alongside the potatoes to add crunchy, nutty accents. The cooked quinoa provides a light, fluffy grain base, while fresh arugula or spinach adds a peppery, fresh green component. The combination of textures and flavors creates a balanced salad.
A maple Dijon dressing made by whisking olive oil, maple syrup, balsamic and apple cider vinegars, Dijon mustard, and salt is tossed through the salad. The dressing offers a sweet and tangy contrast that complements the spices and nuttiness. This salad can be served as a side dish or a vegetarian main and is suitable for cooler weather thanks to its warming spices and hearty ingredients.
Ingredients
- 1 lb sweet potato chopped
- 1 tablespoon olive oil
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- ¼ teaspoon sea salt
- ½ cup pecans
- ⅔ cup quinoa
- 1 cup arugula or spinach
Maple Dijon Dressing
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 2 teaspoons balsamic vinegar
- 2 teaspoons apple cider vinegar
- ½ teaspoon Dijon mustard
- sea salt a generous pinch
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss the sweet potato pieces with olive oil, cinnamon, cayenne, and sea salt and place them in a single layer on the baking sheet. Roast in the oven for 20 -25 minutes, turning once, until they are soft and starting to brown.
- Place the pecans on the baking sheet with the sweet potatoes and toast them in the oven for 5 minutes. Keep a close eye on them as they will burn easily at this temperature if you leave them in longer.
- While the sweet potatoes are roasting, cook the quinoa according to package the directions. Usually, 1:2 quinoa to water ratio and cooked for 12-15 minutes. When the quinoa is cooked, fluff it with a fork and set it aside with the lid off.
- Make the dressing by whisking all the dressing ingredients in a small bowl.
- When the sweet potatoes are cooked, mix them and the pecans with the quinoa and arugula in a large bowl. Add the dressing and toss well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 346kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 97mg | 4% |
| Potassium | 643mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 16326IU | 327% |
| Vitamin C | 8mg | 9% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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