Autumn Quinoa Salad with Sweet Potatoes, Pecans, and Bitter Greens

• Vegan
• Gluten free

• Produce

  • 1 cut into 4 inch slices 1 lb. sweet potatoes
  • 3 handfuls Greens, bitter

• Condiments

  • 1/2 tsp Dijon mustard

• Pasta & Grains

  • 2/3 cup Quinoa

• Baking & Spices

  • 1 generous pinch Sea salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pecans

Found on theendlessmeal.com

Description

Ingredients

• 1 lb. sweet potatoes, cut into ¼ inch slices
• 1 teaspoon olive oil
• A pinch of each: cinnamon, cayenne, and sea salt
• ½ cup pecans
• ⅔ cup quinoa
• A few handfuls of bitter greens, minced (see notes)
• 1 tablespoons each: olive oil and maple syrup
• ½ tablespoon each: balsamic vinegar and apple cider vinegar
• ½ teaspoon Dijon mustard
• A generous pinch of sea salt

Directions

• Preheat your oven to 420 degrees. Line a baking sheet with parchment paper.
• Toss the sweet potato slices with the olive oil, cinnamon, cayenne, and sea salt and place them in a single layer on the baking sheet. Roast in the oven for 20 -25 minutes, turning once, until they are soft and starting to brown.
• Place the pecans on a small baking sheet and toast them in the oven along with the sweet potatoes for 5 minutes. Keep a close eye on them as they will burn easily at this temperature if you leave them in longer.
• Cook the quinoa according to package directions. Usually 1:2 quinoa to water ratio and cooked for 12-15 minutes. When the quinoa is cooked, fluff with a fork and set aside with the lid off.
• Make the dressing by whisking all the dressing ingredients in a small bowl.
• When the sweet potatoes are cooked, mix them with the quinoa, pecans, and bitter green in a large bowl. Add the dressing and toss well.