Description
A delicious and colorful salad featuring roasted sweet potatoes, fluffy quinoa, fresh spinach, and a zesty lemon dressing.
Ingredients
- 2 cups cooked quinoa (about 2/3 cup dry quinoa)
- 1 large sweet potato, peeled and diced (about 2–2½ cups diced)
- 2 cups fresh spinach (or baby kale/other greens)
- 1/2 cup sweet cranberries (dried cranberries)
- 1 avocado, diced
- 3 tablespoons olive oil (for dressing)
- 1 lemon, juiced (about 2–3 tablespoons)
- Salt and pepper to taste
- Optional: 2 tablespoons toasted pumpkin seeds or chopped pecans
- Optional: 1/4 cup crumbled feta or goat cheese (skip for vegan version)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potato with 1 tablespoon olive oil, a pinch of salt, and a grind of black pepper. Spread in a single layer on a baking sheet. Roast for 20–25 minutes, turning once, until edges are golden and centers are tender.
- Rinse 2/3 cup dry quinoa under cold water. Put it in a small pot with 1 1/3 cups water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes, then fluff with a fork. Cool slightly.
- Make the dressing: whisk together 3 tablespoons olive oil, the juice of 1 lemon, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Combine the warm quinoa, roasted sweet potato, spinach, and cranberries in a large bowl. Add the diced avocado.
- Pour the dressing over the salad and toss gently to coat everything without mashing the avocado.
- Serve immediately, or chill for 30 minutes to allow flavors to meld.
Notes
For best flavor, add toasted seeds or crumbled cheese just before serving. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian