Roasted Sweet Potato, Quinoa, and Arugula Salad with Maple Ginger Vinaigrette
Tender roasted chunks of sweet potato and protein packed quinoa are gently tossed with peppery arugula and coated in a simple Maple Ginger Vinaigrette in this Roasted Sweet Potato, Quinoa, and Arugula Salad. Perfect for lunch or dinner, this healthy salad will fill you up and power you through the day.
Servings: 2 big salads (or 4 as a side)
Ingredients
- 1 tbs coconut oil
- salt & pepper
- 1 sweet potato
- 1 cup cooked quinoa
- 3 oz arugula (about 3 cups)
- ¼ cup crumbled feta cheese
- ¼ of a red onion (thinly sliced – see note)
- ¼ cup toasted pecans
Maple Ginger Vinaigrette
- 2 tbs olive oil
- 2 tbs apple cider vinegar
- 1 tbs maple syrup
- 2 tsp grated ginger
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp dijon mustard
Instructions
- Preheat oven to 425°
- Cut sweet potato into ½ inch cubes. Toss with coconut oil and sprinkle with salt and pepper. Spread sweet potato evenly on a baking sheet, and bake 15 minutes. Stir and continue to cook another 15 minutes.
- While sweet potato cooks, mix dressing ingredients in a small bowl. Whisk to combine.
- To a large bowl add arugula, quinoa, crumbled feta cheese, red onion, and toasted pecans. When sweet potato is cooked, cool slightly, then add to salad.
- Pour dressing over salad and toss to evenly coat. Serve immediately. If making ahead, wait to add the dressing until just before serving.
Notes
To help remove some of the bitterness and bite of the onion, slice it thinly using a sharp knife. Then soak the sliced onion in cold water for a few minutes while prepping the rest of the salad. The cold water will help mellow out the strong onion flavor some.
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