about the recipe
If you love bright and healthy recipes, you are going to go nuts for this Crispy Quinoa Salad with Pomegranate and Sweet Potato! Roasted sweet potatoes pair beautifully with diced green apples, pomegranate seeds, and walnuts. Top it off with a punchy dressing, and you have got a delicious vegan meal that is oh-so good for you!
INGREDIENTS
Sweet Potatoes – 2 large sweet potatoes peeled and cubed – 1 tablespoon olive oil – ½ teaspoon salt – ½ teaspoon paprika – ½ teaspoon fresh ground black pepper Crispy Quinoa – ½ cup quinoa rinsed – 1 ½ tablespoons extra virgin olive oil – 1 teaspoon sea salt – ½ teaspoon fresh ground pepper
INGREDIENTS
Salad – 1 small green apple diced – 1 tablespoon fresh lemon juice – 5 ounces Baby Spinach – ⅓ cup pomegranate seeds – ⅓ cup walnuts toasted – ½ cup balsamic vinegar – 1 tablespoon Swerve or sweetener of choice – 1 tablespoon Dijon Mustard – 1 teaspoon minced garlic – ½ teaspoon sea salt – ¼ teaspoon cayenne pepper – ½ cup extra virgin olive oil
– Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, paprika, salt and pepper.
– Place on a parchment-lined baking sheet in a single layer, and roast for 45 minutes, stirring after 20 minutes. Allow to cool slightly.
– Meanwhile, in a large skillet combine quinoa, olive oil, ½ cup water, salt and pepper. Cook, stirring occasionally, over medium heat for about 10 to 19 minutes, until crispy. Drain on paper towels and allow to cool.
– Make the dressing by combining balsamic vinegar, sweetener, Dijon mustard, garlic, sea salt and cayenne pepper in a blender. Add oil in a steady stream and process until emulsified.
– Toss apple and lemon juice in a small bowl.
– In a large bowl combine spinach, pomegranate seeds, walnuts and apple. Add roasted sweet potatoes, crispy quinoa and toss with the desired amount of dressing.