Sweet Potato & Quinoa Salad

Here is a salad full of fall goodness and the apple cider and maple vinaigrette works well with the sweet potatoes and fresh apples in the salad.  

Sweet potato and Quinoa salad

Sweet Potato & Quinoa Salad

by Inspired by the Seasons

To roast sweet potatoes:

Heat oven to 400 degrees and line a sheet pan with parchment paper

1 medium sized sweet potatoes, purple or orange

Slice the sweet potato 1/4" thick, until you have about 30 slices. Slice in half to make them more fork friendly if necessary. Toss with 1 tsp olive oil until coated completely.  Space evenly in a single layer on pan and cook 15-20 minutes until they start to crisp on the edges. Remove from oven and let cool on a rack until ready to add to salad. 

For the Dressing:

Adapted from B&E's Trees

  • 2/3rd c Olive Oil
  • 1/4 c Apple Cider Vinegar
  • 2 T Pure Maple Syrup 
  • 1/2 tsp smoked horseradish sauce ( or 1 T Dijon mustard works well too)
  • For the Salad:
  • 6 c of fresh greens, one that contains spinach is preferable
  • 1/2 c of roasted pistachios, processed until becomes almost powder (set aside 2 T for garnish)
  • 1 c cooked quinoa
  • 4 green onions, sliced with white and light green parts included
  • Toss all ingredients in a bowl, top off with 2 T of pistachios and serve immediately.
Sweet Potato & Quinoa Salad