Description
A vibrant and hearty salad combining roasted sweet potatoes, fluffy quinoa, fresh spinach, creamy avocado, and sweet cranberries, all tossed in a zesty lemon dressing. Perfect as a nutritious side dish or a light, meat-free meal.
Ingredients
Units
Scale
- 6 cups chopped sweet potatoes (about 2 pounds)
- 2 tablespoons olive oil
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- Salt and pepper to taste
- 1 cup uncooked quinoa
- 5 cups fresh baby spinach, coarsely chopped
- 1 large avocado, chopped
- 1/3 cup dried sweetened cranberries
- 1/4 cup thinly sliced fresh basil (optional)
- 1 large lemon (for zest and juice)
- 4 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon honey (or agave for vegan option)
- 1 teaspoon minced garlic
- 1/2 cup olive oil
Instructions
- Preheat oven to 425°F (220°C). Peel and chop sweet potatoes into 1/2-inch cubes. Place on a large sheet pan, drizzle with olive oil, paprika, garlic powder, salt, and pepper. Toss to coat and spread out evenly. Roast for 15 minutes, flip, and roast for another 10–20 minutes until tender and lightly browned.
- While sweet potatoes are roasting, rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and allow to cool.
- In a small bowl or mason jar, combine lemon zest, lemon juice, red wine vinegar, Dijon mustard, dried oregano, dried basil, honey (or agave), minced garlic, salt, and pepper. Slowly whisk in olive oil until the dressing is emulsified. Set aside.
- In a large mixing bowl, combine cooled quinoa and chopped spinach. Add roasted sweet potatoes, chopped avocado, dried cranberries, and fresh basil (if using).
- Drizzle the desired amount of dressing over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed. Serve immediately.
Notes
- For a vegan version, substitute honey with agave syrup in the dressing.
- To keep the salad fresh, add avocado and dressing just before serving.
- This salad can be made ahead; store components separately and assemble when ready to eat.
- Optional additions include toasted nuts or seeds for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 482 kcal
- Sugar: 11.7 g
- Sodium: 173.6 mg
- Fat: 30.1 g
- Saturated Fat: 4.2 g
- Unsaturated Fat: 25.9 g
- Trans Fat: 0 g
- Carbohydrates: 49.9 g
- Fiber: 8.4 g
- Protein: 7 g
- Cholesterol: 0 mg