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Sweet Potato Quinoa Salad

Sweet Potato Quinoa Salad
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Indulge in the vibrant flavors of this Sweet Potato Quinoa Salad, a perfect blend of hearty and fresh ingredients that will brighten any meal. Featuring roasted sweet potatoes, fluffy quinoa, and creamy avocado, this salad is both satisfying and nutritious. Ideal for a cozy family dinner or as a quick lunch option throughout the week, it’s incredibly versatile and easy to prepare. Packed with colors and nutrients, it’s not just a meal—it’s a celebration of flavors that will leave you craving more!

Ingredients

Scale
  • 6 cups chopped sweet potatoes (2 pounds)
  • 2 tablespoons olive oil
  • 1 cup uncooked quinoa
  • 5 cups fresh baby spinach (coarsely chopped)
  • 1 large avocado (chopped)
  • 1/3 cup dried sweetened cranberries
  • juice of 1 large lemon
  • 4 tablespoons apple cider vinegar
  • 1–1/2 tablespoons Dijon-style mustard
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F. Peel and chop sweet potatoes into ½-inch cubes. Toss them on a sheet pan with olive oil, paprika, garlic powder, salt, and pepper.
  2. Roast for about 15 minutes, flip them over, then roast for an additional 10–20 minutes until tender.
  3. Cook quinoa according to package directions; cool to room temperature.
  4. Prepare the dressing by mixing lemon juice, apple cider vinegar, Dijon mustard, oregano, dried basil, honey, minced garlic, salt, and pepper in a jar—shake until well combined.
  5. In a large bowl, combine cooled quinoa and spinach. Gently fold in roasted sweet potatoes, avocado, cranberries, and dressing.

Nutrition

Find it online: https://cookingwitheliana.com/sweet-potato-quinoa-salad/