Sweet Potato & Quinoa Mason Jar Salad
User Reviews
5
Sweet Potato & Quinoa Mason Jar Salad
Description
This salad begins with sweet potatoes roasted to tenderness and quinoa cooked until fluffy. The orange-ginger dressing blends orange juice, apple cider vinegar, olive oil, honey, fresh ginger, and whole grain mustard for a tangy and slightly sweet flavor profile. Shredded cabbage, carrots, and mixed greens build fresh, crisp layers atop the cooked ingredients.
Assembled in quart-sized mason jars, the dressing placed at the bottom keeps the ingredients fresh and prevents wilting until ready to serve. The combination of warm roasted sweet potatoes and quinoa with crisp fresh vegetables creates a satisfying contrast of textures. The dressing’s citrus and ginger notes highlight the natural sweetness of the potatoes and add brightness to the overall dish.
This portable salad is ideal for a make-ahead meal, suitable for lunches or light dinners. It provides a balanced mix of carbohydrates, vegetables, and flavorful dressing that can be enjoyed chilled or at room temperature.
Ingredients
- 2 cups sweet potato cut into 1-inch chunks
- 1 tablespoon olive oil
- salt sea salt
- 1 cup quinoa , rinsed
- 2 cups water
Orange-Ginger Dressing
- 1/2 cup orange juice
- 1/4 cup apple cider vinegar raw
- 1/4 cup olive oil
- 2 tablespoons honey
- 1-2 tablespoons ginger to taste, roughly a 1-2 inch knob, fresh
- 1 tablespoon whole grain mustard
Salad
- 1/2 head cabbage , shredded
- 2 cups carrot shredded
- 4 cups mixed greens
- 4 mason jar quart-sized
Instructions
- Preheat the oven to 400ºF and arrange the potatoes into a single layer on the pan. Drizzle the potatoes with olive oil and use your hands to toss them in the oil. Sprinkle with salt and roast until tender, about 20 minutes.
- Once the potatoes are in the oven, combine the quinoa and water in a small saucepan over high heat and bring it to a boil. Cover and lower the heat and allow the quinoa to cook until tender, about 15 minutes.
- While the potatoes and quinoa are cooking, prepare the salad dressing. Combine the orange juice, vinegar, olive oil, honey, ginger, and mustard in a high speed blender and blend until smooth. Set aside.
- You can serve this right away with the warm toppings, but for a make-ahead meal, allow the sweet potatoes and quinoa to cool before assembling the mason jars. (So that they don't steam the other veggies.)
- To assemble the salads, add a 1/4 cup of dressing to the bottom of a mason jar. Then add the shredded cabbage, cooked quinoa, carrots, sweet potatoes, and leafy greens on top. Seal with a lid and store the salads in the fridge until ready to serve, up to 5 days.
- When ready to serve, shake the jar to help distribute the dressing, then dump the jar into a large bowl and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 67g | 22% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Sodium | 164mg | 7% |
| Potassium | 1002mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 20g | 40% |
| Vitamin A | 20755IU | 415% |
| Vitamin C | 71.7mg | 80% |
| Calcium | 119mg | 12% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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