Sweet Potato Pomegranate Quinoa Salad
A vibrant quinoa salad featuring roasted sweet potatoes, juicy pomegranate seeds, and fresh spinach.
Equipment
- 1 Baking Sheet
- 1 Mixing Bowl large
- 1 Saucepan
Ingredients
Main Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 cup quinoa rinsed
- 1/2 cup pomegranate seeds
- 3 cups fresh spinach
- 2 tbsp olive oil
- Salt and pepper to taste
Dressing
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Rinse the quinoa under cold water. Cook it in a saucepan with 2 cups of vegetable broth until fluffy. Set aside to cool.
- Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper.
- In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, pomegranate seeds, and fresh spinach. Drizzle with dressing and toss well.
Serving
- Transfer the salad to a serving platter. Optionally, garnish with additional pomegranate seeds or a sprinkle of feta cheese.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Best served chilled.
Notes
Pro Tips: Chill the salad for at least 30 minutes before serving to enhance flavors.
Ingredient Substitutions: Swap spinach with kale or add nuts for crunch.
How to Serve: Serve as a side dish or a light main course.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare quinoa and sweet potatoes ahead of time for easy assembly.
Ingredient Substitutions: Swap spinach with kale or add nuts for crunch.
How to Serve: Serve as a side dish or a light main course.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare quinoa and sweet potatoes ahead of time for easy assembly.