This is the best salad. It usurps my previous favorite (roasted beet with goat cheese) with its hearty grains and nuts, caramelized sweet potatoes and mustardy honey sesame vinaigrette.
I stole the idea from a salad I had at Trader Joe's. Their version had butternut squash instead of sweet potatoes and wheat berries (which I would recommend adding to this recipe - I just didn't have any) and a much longer title, but the sentiment is the same. Delicious.
Roasted sweet potato and quinoa salad
For two:
1 large sweet potato
1 cup cooked red quinoa*
3 big handfuls baby spinach
1/3 cup craisins
1/3 cup nuts or seeds (I used walnuts)
2 ounces goat cheese, crumbled
The dressing
1 small clove garlic, minced
3 Tbsp white wine vinegar
2 Tbsp honey
1/3 cup vegetable oil
3 Tbsp sesame seeds, toasted
Pre-heat oven to 375. Wash your sweet potato and cut into bite-sized pieces. Toss in a little olive oil, salt and pepper, and roast 30 minutes, tossing halfway through. Remove from heat and allow to cool.
In a large bowl, add the sweet potatoes, quinoa, spinach, craisins, nuts and goat cheese. Whisk dressing ingredients in a small bowl and toss with salad.
*If you only have normal, bland-colored quinoa, that's totally fine. I cooked mine in broth to add some flavor, but this is also optional.
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