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Sweet Potato Pomegranate Salad

Sweet Potato Pomegranate Salad. Crispy quinoa is the perfect addition! It is a delicious and healthy salad that is great for company.
Course Salad
Cuisine American
Keyword crispy
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 394kcal
Author Wendy Polisi

Equipment

  • parchment paper
  • Baking Sheet
  • skillet
  • Blender

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

Salad

  • 1 small green apple diced
  • 1 tablespoon fresh lemon juice
  • 5 ounces Baby Spinach
  • cup pomegranate seeds
  • 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

Instructions

  • 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.

Notes

Tips & Variations for this Sweet Potato Pomegranate Salad:

  • 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.

Variations:

  • 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.

Nutrition

Calories: 394kcal | Carbohydrates: 30g | Protein: 4g | Fat: 29g | Saturated Fat: 3g | Sodium: 853mg | Potassium: 464mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8495IU | Vitamin C: 11.1mg | Calcium: 57mg | Iron: 2.1mg