Sweet Potato Pomegranate Salad with Crispy Quinoa

Sweet Potato Pomegranate Salad with Crispy Quinoa is the perfect addition! It is a delicious and healthy salad that is great for company.

Course Salad

Cuisine American

Diet Vegan, Vegetarian

Keyword crispy

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 394kcal

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.

Please note that zero calorie sweetener is used in the nutritional calculation. (I am a big fan of Swerve.)
If you want to crisp the quinoa ahead of time, keep it in a glass jar at room temperature.

In place of the pomegranate use dried cranberries. (I do this all the time since finding fresh pomegranate can be hit or miss.) . Dried chopped figs are also nice.
If you don't feel like making this with crispy quinoa, don't sweat it! This Sweet Potato Quinoa Salad is great with cooked quinoa.
In place of walnuts try pumpkin seeds or chopped hazelnuts.