Cranberry and Roasted Sweet Potato Quinoa Salad
 
Prep time
Cook time
Total time
 
A festive salad topped with chilled cranberry and maple roasted sweet potato quinoa. Dressed with dried cranberries, walnuts and maple vinaigrette.
Author:
Recipe type: Salad
Serves: 6-8
Ingredients
  • For Quinoa:
  • 1 tablespoon butter
  • ½ medium onion, diced
  • 2 garlic cloves, minced
  • 1 cup vegetable broth
  • ½ cup apple juice
  • 1¼ cups fresh cranberries
  • 1 tablespoon maple syrup
  • ¼ teaspoon ground pepper
  • ¼ teaspoon nutmeg
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon cinnamon
  • 1 cup quinoa
  • For Sweet Potatoes:
  • 3 cups diced sweet potatoes (about 2 medium)
  • 2 tablespoons olive oil or avocado oil
  • Salt
  • Pepper
  • Cinnamon
  • Nutmeg
  • 1 tablespoon maple syrup
  • For Salad:
  • 12 cups spring lettuce mix
  • 2 cups gluten free croutons
  • ½ cup dried cranberries
  • ¼ cup chopped pecans or walnuts
  • Spiced Maple Vinaigrette
Directions
  1. Preheat oven to 375 degrees. Wash peel, and cube sweet potatoes into bite sized pieces. Line a baking sheet with foil and arrange sweet potatoes on pan. Drizzle with olive or avocado oil. Season with salt, pepper, cinnamon, and nutmeg. Toss with hands or spoon to coat well. Cook in oven for 45 minutes or until tender, drizzling and tossing with maple syrup the last 15 minutes.
  2. While potatoes are cooking, prepare quinoa. Heat 1 tablespoon of butter in a medium sized pot over medium high heat. Add onion, reduce heat to slightly above medium, and cook for 7-8 minutes until onion is tender, stirring occasionally to avoid burning. Add minced garlic and sauté an additional minute
  3. Add broth, apple juice, cranberries, maple syrup, pepper, nutmeg, thyme, rosemary, cinnamon, and quinoa. Stir and bring to a boil. Cover and reduce heat to a low simmer. Cook for 15-20 minutes until quinoa is translucent and most of the liquid has been absorbed. Remove from heat and fluff with a fork.
  4. Mix cooked sweet potatoes into quinoa mixture and chill for at least 4-6 hours.
  5. Serve quinoa mixture over spring lettuce mix and top with gluten free croutons, dried cranberries, chopped pecans or walnuts, and Spiced Maple Vinaigrette.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/maple-roasted-sweet-potato-and-cranberry-quinoa-salad/