Thanksgiving (I)

Roasted Sweet Potato and Quinoa Salad

Ingredients:

For the salad:

- 2 cups sweet potatoes, peeled and cubed

- 1 cup quinoa, rinsed

- 2 cups vegetable broth or water

- 1 cup spinach leaves

- 1/2 cup dried cranberries

- 1/4 cup chopped pecans

- 2 tablespoons olive oil

- Salt and pepper to taste

For the dressing:

- 3 tablespoons olive oil

- 2 tablespoons balsamic vinegar

- 1 tablespoon honey (or maple syrup for a vegan option)

- 1 teaspoon Dijon mustard

- Salt and pepper to taste

Instructions:

Roast the Sweet Potatoes:

Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes or until tender and slightly caramelized. Allow them to cool.

Cook the Quinoa:

In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until all the liquid is absorbed and the quinoa is cooked. Fluff with a fork and let it cool.

Prepare the Dressing:

In a small bowl, whisk together olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Set aside.

Assemble the Salad:

In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, spinach leaves, dried cranberries, and chopped pecans.

Pour the dressing over the salad and gently toss until everything is well coated.

This salad is a perfect balance of flavors and textures, and it's packed with nutrients. The sweet potatoes provide a natural sweetness, the quinoa adds protein and fiber, and the spinach offers a healthy dose of greens. Enjoy this healthy Thanksgiving side dish!

Buon appetito!

For more information, inquiries about one-on-one visits with a dietitian, or other questions, please feel free to contact us at info@cultivatewnc.com