Looking for a healthy and tasty salad recipe? Try this Roasted Sweet Potato and Quinoa Salad with Honey Mustard Vinaigrette! It's a perfect combination of sweet and savory flavors that will satisfy your taste buds.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 cup uncooked quinoa, rinsed and drained
- 2 cups vegetable or chicken broth
- 2 cups baby spinach leaves
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped pecans
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potatoes with 1 tablespoon of olive oil and season with salt and pepper. Spread in a single layer on the prepared baking sheet and roast for 20-25 minutes or until tender and lightly browned.
- In a medium saucepan, combine quinoa and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork.
- In a small bowl, whisk together 2 tablespoons of olive oil, honey, dijon mustard, apple cider vinegar, salt, and pepper until well combined.
- In a large bowl, combine roasted sweet potatoes, cooked quinoa, baby spinach leaves, chopped red onion, and crumbled feta cheese. Drizzle with honey mustard vinaigrette and toss gently to coat.
- Sprinkle chopped pecans over the top of the salad and serve immediately. Enjoy!
