Description
Discover the delightful Apple Sweet Potato Quinoa Salad, a vibrant and nutritious side dish perfect for any occasion. This salad features a harmonious blend of sweet apples, roasted sweet potatoes, and protein-packed quinoa, all tossed together with dried cranberries and crunchy pecans. A simple maple vinaigrette ties everything together, enhancing the flavors while keeping it healthy and delicious. Whether you’re preparing for a festive gathering or a cozy family dinner, this salad adds color and nutrition to your table. Easy to prepare and make-ahead friendly, it’s sure to impress guests and family alike!
Ingredients
Scale
- 2 medium sweet potatoes (peeled and diced)
- 1 cup quinoa (uncooked)
- 1 granny smith apple (cored and diced)
- 1 cup dried cranberries
- 1/2 cup chopped pecans (roasted)
- 2 tablespoons maple syrup
- 3 tablespoons olive oil
- 2 cups apple cider
Instructions
- Preheat your oven to 400°F (200°C). Toss diced sweet potatoes with olive oil on a baking sheet and roast for about 15 minutes until lightly browned.
- Rinse quinoa under cold water. In a saucepan, combine quinoa and apple cider; bring to a boil. Reduce heat to simmer, cover, and cook for about 15 minutes. Add cranberries in the last few minutes of cooking.
- In a large bowl, mix cooled quinoa with roasted sweet potatoes, diced apple, and pecans.
- For the vinaigrette, blend maple syrup, olive oil, vinegar, shallots, salt, and pepper until smooth.
- Drizzle vinaigrette over the salad mixture; toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 18g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg