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Apple Sweet Potato Quinoa Salad

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Serves 6 | 
A fantastic Fall side dish for any occasion.

Ingredients:

2 sweet potatoes, peeled and diced
2 tablespoons olive oil
1 cup uncooked quinoa
2 cups apple cider
1 cup dried cranberries
2 tablespoons minced red onion
1 granny smith apple, cored and diced
1/2 cup chopped roasted pecans
For the Vinaigrette:
1 tablespoon apple cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1 teaspoon minced shallot
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Directions:

  1. Preheat the oven to 400° F.
  2. Place the sweet potatoes in a bowl and drizzle the olive oil over top. Toss to coat then pour the sweet potatoes on a rimmed cookie sheet. Place in the oven and bake for about 15 minutes, until lightly browned. Pour into a large mixing bowl. Set aside.
  3. Rinse the quinoa and pour into a saucepan. Add the apple cider and bring to a boil. Reduce the heat to low and let simmer for 10 minutes. Then add the cranberries and stir together. Let simmer for another 5 minutes.
  4. Pour the quinoa and cranberries into the mixing bowl with the sweet potatoes. Add the red onion and apple. Toss together. Set aside.
  5. Pour the apple cider vinegar, maple syrup, Dijon mustard, shallot, salt and pepper in a blender. Pulse a few times and slowly add in the olive oil, continuing to pulse intermittently.
  6. Pour the vinaigrette over salad and toss together.
  7. Transfer the salad to serving plates and top with the pecans. Enjoy!
Main Ingredient: Quinoa, Sweet Potato, Apple
Cooking Method: Oven
Course: Salad

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