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Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (¼ inch)
- 2 tablespoons olive oil (for roasting)
- 1 Granny Smith apple, cored and diced (½ inch)
- 1 cup dried cranberries
- 1 cup quinoa (uncooked)
- 2 cups apple cider (or juice)
- 2 tablespoons minced red onion
- ½ cup roasted pecans, chopped
- 2 tablespoons maple syrup
- 1 teaspoon minced shallot
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil (for vinaigrette)
Instructions
- Preheat oven to 400°F and toss diced sweet potatoes with olive oil.
- Spread sweet potatoes on baking sheet and roast for about 15 minutes, stirring every 5 minutes.
- Rinse quinoa under cold water, then combine with apple cider in a saucepan and bring to a boil.
- Reduce heat, cover, and simmer quinoa for 15 minutes, adding cranberries near the end.
- In a large bowl, combine cooked quinoa, roasted sweet potatoes, cranberries, diced apples, and red onion.
- Prepare vinaigrette by blending maple syrup, shallot, Dijon mustard, apple cider vinegar, salt, and pepper, adding olive oil gradually.
- Pour vinaigrette over the salad mixture and toss to coat evenly.
- Top with roasted pecans before serving.
Notes
Rinse the quinoa well to eliminate bitterness.
Adjust apple and sweet potato ratios as per taste preference.
Fresh herbs like parsley or cilantro can enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Cooking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 15
- Sodium: 200
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 8
- Protein: 8
- Cholesterol: 0