Sweet Potato Quinoa Salad Recipe
This vegan salad recipe is worth all the hype! It is the perfect salad to make for fall and winter. This delicious sweet potato salad is full of fresh ingredients and plant-based protein.
Ingredients
- 2 sweet potato medium size
- 1½ tablespoon olive oil
- 1 teaspoon cinnamon
- ½ cup dry quinoa
- 1 teaspoon Buiollon powder
- 1 teaspoon pink salt
- 2 cups baby spinach packed
- ⅓ cup dry cranberries
- ⅓ cup pecans roughly chopped
Salad dressing ingredients:
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- ⅛ cup Balsamic vinegar
- 1 garlic clove
- ¼ teaspoon pink salt
- 1 pinch black pepper
Instructions
- Peel and cut the potatoes into small cubes.
- Add the potatoes to the Delonghi fryer pan and add olive oil and cinnamon powder; mix well.
- Let the sweet potatoes cook for 20 minutes or until fully cooked.
- Cook the quinoa as per package instructions. Mine took 20 minutes to cook.
- Once the quinoa and sweet potato are cooked, let them cool at room temperature.
- Prep the salad dressing by mixing all the dressing ingredients well together.
- Assemble the salad: In a big bowl, add the quinoa, sweet potato, roughly chopped baby spinach, pecans, and dried cranberries. Add the dressing and mix well to combine.