Sweet Potato and Apple Quinoa Salad

• Vegan
• Gluten free

• Produce

  • 1 cup Cranberries, dried
  • 1 Granny smith apple
  • 2 tbsp Red onion
  • 1 tsp Shallot
  • 2 Sweet potatoes, medium

• Condiments

  • 1 tsp Dijon mustard
  • 2 tbsp Maple syrup

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 5 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pecans, roasted

• Drinks

  • 2 cups Apple cider

Found on realhousemoms.com

Description

Ingredients

• 2 medium sweet potatoes, peeled and diced into cubes about 1/4
• 2 tablespoons olive oil
• 1 granny smith apple, cored and diced into cubes about 1/2
• 1 cup dried cranberries
• 1 cup quinoa
• 2 cups apple cider (or juice)
• 2 tablespoons minced red onion
• 1/2 cup chopped roasted pecans
• 2 tablespoons maple syrup
• 1 teaspoon minced shallot
• 1 teaspoon dijon mustard
• salt and pepper
• 1 tablespoon apple cider vinegar
• 3 tablespoon olive oil

Directions

• Preheat oven to 400 degrees.
• Toss the sweet potatoes with the 2 tablespoons of olive oil and spread out onto a rimmed cookie sheet. Roast for about 15 minutes, stirring about every 5 minutes until lightly brown and soft.
• Meanwhile prepare quinoa (rinse well) then place cider and quinoa into a medium saucepan; bring to boil; turn to simmer then cook about 15 minutes until done (toss in your cranberries near the end of the cooking time)
• In a medium bowl add the slightly cooled quinoa, cranberries, sweet potatoes, apples, red onion and toss well.
• In a small food processor combine the maple syrup, shallot, dijon mustard, vinegar and a bit of salt and pepper to taste. Slowly add in the olive oil and mix well.
• Pour vinaigrette over salad and toss.
• Top with the roasted pecans