Description
This Fall Quinoa Salad is a delightful mix of flavors and textures, featuring roasted sweet potatoes, crunchy Brussels sprouts, and sweet cranberries, making it an ideal dish for gatherings or meal prep.
Ingredients
Scale
- 1 large sweet potato
- Brussels sprouts
- Olive oil
- Red onion
- Quinoa
- Chickpeas
- Dried cranberries
- Feta cheese
- Lemon juice
- Apple cider vinegar
- Garlic powder
- Seasoning
Instructions
- Preheat oven to 425°F (220°C) and dice sweet potato and Brussels sprouts.
- Roast sweet potatoes and Brussels sprouts for 20-25 minutes until tender.
- Sauté diced red onion in olive oil until translucent.
- Toast quinoa with sautéed onions for 30 seconds.
- Simmer quinoa with water, lemon juice, and apple cider vinegar until liquid is absorbed.
- Fold in fresh spinach and mix well.
- Add chickpeas, cranberries, and feta cheese, tossing gently.
- Whisk together vinaigrette ingredients and mix into salad.
- Serve warm, at room temperature, or chilled.
Notes
Cut vegetables uniformly for even roasting.
Adjust vinaigrette sweetness and acidity to taste.
For meal prep, add dressing before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 15mg