Description
A hearty, healthy, and delicious lunch option featuring roasted sweet potatoes, quinoa, crunchy veggies, and a zesty dressing.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups fresh spinach or arugula
- 1/2 red onion, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: golden raisins or kale as substitutes
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- While the sweet potatoes are roasting, cook the quinoa according to package instructions. Let it cool slightly.
- In a large bowl, combine the roasted sweet potatoes, cooked quinoa, spinach or arugula, red onion, dried cranberries, and chopped pecans.
- Drizzle with your favorite dressing, toss to combine, and serve immediately or store in the fridge for later.
Notes
This salad is versatile and can be adapted with seasonal vegetables or different greens like kale. It’s perfect for meal prep or a quick lunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: sweet potato, quinoa, salad, healthy lunch, roasted vegetables