Harvest Sweet Potato and Apple Quinoa Salad
Crunchy, sweet, tangy salad with all the fall flavors and textures you crave
Ingredients
For the Salad:
- 8 cups romaine roughly chopped
- 2 cups quinoa cooked
- 2 cups sweet potato cubed and roasted
- 1 large honey crisp apple diced
- ½ cup goat cheese freshly crumbled
- ¼ cup pecans roughly chopped
For the Maple Dijon Vinaigrette
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 2 tbsp dijon
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 garlic clove minced
- salt and pepper to taste
Instructions
Meal Prep Instructions
- Make dressing: whisk 1/2 cup olive oil, 1/4 cup apple cider vinegar, 2 tbsp dijon , 2 tbsp maple syrup, 1 tbsp lemon juice, 1 garlic clove, salt and pepper to taste . Until well combined. Refrigerate until ready to consume. Seperation is normal. shake well before using
- Roast Sweet Potatoes: Preheat oven to 425°F.Peel and cube sweet potatoes. Toss with olive oil, salt and pepper.Spread on a sheet pan and roast for 25–30 minutes, turning once, until tender and lightly caramelized. Cool and refrigerate until ready to assemble salad
- Cook quinoa: according to package directions. Cool and refrigerate until ready to assemble salad
Meal Assembly Instructions
- Chop 8 cups romaine , 1 large honey crisp apple, 1/4 cup pecans and crumble 1/2 cup goat cheese. To bowl add all ingredients and top with prepped sweet potatoes and quinoa. Toss with prepped dressing and enjoy!
Notes
This salad is great for prep for your week and lasts great for 4 days without dressing!
Nutrition
Calories: 808kcalCarbohydrates: 87gProtein: 21gFat: 43gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gCholesterol: 13mgSodium: 238mgPotassium: 1079mgFiber: 12gSugar: 16gVitamin A: 17966IUVitamin C: 10mgCalcium: 157mgIron: 6mg
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