Sweet Potato, Pomegranate & Crispy Quinoa Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Apple, small green
  • 5 oz Baby spinach
  • 1 tsp Garlic
  • 1/3 cup Pomegranate seeds
  • 1 Sweet potatoes
  • 2 Sweet potatoes, large

• Condiments

  • 1 Balsamic dressing
  • 1/2 cup Balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1 Crispy quinoa
  • 1/2 cup Quinoa

• Baking & Spices

  • 1/2 tsp Black pepper, fresh ground
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Pepper, fresh ground
  • 1/2 tsp Salt
  • 1 1/2 tsp Sea salt
  • 1 Tablespooon truvia natural sweetener spoonable

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 9 1/2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/3 cup Walnuts, toasted

• Deli

  • 1 Salad

Found on wendypolisi.com

Description

Ingredients

• Sweet Potatoes
• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon fresh ground black pepper
• Crispy Quinoa
• ½ cup quinoa, rinsed
• 1½ tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• ½ teaspoon fresh ground pepper
• Salad
• 1 small green apple, diced
• 1 tablespoon fresh lemon juice
• 5 ounces Baby Spinach
• ⅓ cup pomegranate seeds
• ⅓ cup walnuts, toasted
• Balsamic Dressing
• ½ cup balsamic vinegar
• 1 tablespooon Truvia Natural Sweetener Spoonable
• 1 tablespoon Dijon Mustard
• 1 teaspoon minced garlic
• ½ teaspoon sea salt
• ¼ teaspoon cayenne pepper
• ½ cup extra virgin olive oil

Directions

• Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, paprika, salt and pepper. Place on a parchment-lined baking sheet in a single layer, and roast for 45 minutes, stirring after 20 minutes. Allow to cool slightly.
• Meanwhile, in a large skillet combine quinoa, olive oil, ½ cup water, salt and pepper. Cook, stirring occasionally, over medium heat for 10 to 16 minutes. Drain on paper towels and allow to cool.
• Make the dressing by combining balsamic vinegar, Truvia Natural Sweetener Spoonable, Dijon mustard, garlic, sea salt and cayenne pepper in a blender. Add oil in a steady stream and process until emulsified.
• Toss apple and lemon juice in a small bowl.
• In a large bowl combine spinach, pomegranate seeds, walnuts and apple. Add roasted sweet potatoes, crispy quinoa and toss with the desired amount of dressing.

Nutrition