Crispy Quinoa Salad with Pomegranate and Sweet Potato
Ingredients
The Sweet Potatoes
-
2
large
sweet potatoes, peeled and cubed
-
1
tablespoon
olive oil
-
½
teaspoon
salt
-
½
teaspoon
paprika
-
½
teaspoon
fresh ground black pepper
The Crispy Quinoa
-
½
cup
quinoa, rinsed
-
1 ½
tablespoons
extra virgin olive oil
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground pepper
The Salad
-
1
small
green apple, diced
-
1
tablespoon
fresh lemon juice
-
5
ounces
baby spinach
-
⅓
cup
pomegranate seeds
-
⅓
cup
walnuts, toasted
The Dressing
-
½
cup
balsamic vinegar
-
1
tablespoon
Swerve or sweetener of choice
-
1
tablespoon
Dijon mustard
-
1
teaspoon
minced garlic
-
½
teaspoon
sea salt
-
¼
teaspoon
cayenne pepper
-
½
cup
extra virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, paprika, salt, and pepper, then spread them on a parchment-lined baking sheet and roast for 45 minutes, stirring after 20 minutes.
- In a skillet, combine quinoa, olive oil, water, salt, and pepper, then cook over medium heat until crispy, about 10 to 19 minutes, and drain on paper towels.
- Make the dressing by blending balsamic vinegar, sweetener, Dijon mustard, garlic, sea salt, and cayenne pepper, then slowly add oil while blending until emulsified.
- In a small bowl, toss the diced apple with lemon juice.
- In a large bowl, combine spinach, pomegranate seeds, walnuts, and the tossed apple.
- Add the roasted sweet potatoes and crispy quinoa to the large bowl, then toss with the desired amount of dressing.
Nutrition Facts (estimated)
Servings
6
Calories
394
Total fat
29g
Total carbohydrates
30g
Total protein
4g
Sodium
853mg
Cholesterol
0mg
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