**TOMORROW (FEBRUARY 20) IS THE LAST DAY TO SUBMIT A POST FOR MY HEART HEALTHY EVENT! See details here**
I’ve been on junk food overload the past few days and my body was in desperate need of some real nutritional value. I threw together this salad based on ingredients I either already had or was craving and was really pleased with the results. And it didn’t hurt that it looked really pretty on the plate.
I topped the salad with just a little bit of olive oil and a squeeze of lemon, but you can use any dressing you’d like. It would be really good with a champagne vinaigrette.
Quinoa and Roasted Sweet Potato Salad – inspired by Naturally Ella
- 1 Sweet Potato, peeled and diced
- 1 Cup Red Quinoa, cooked
- 2 Cups Fresh Baby Spinach
- 1/2 Cup Pomegranate Seeds
- 1/4 Cup Crumbled Goat Cheese
- Olive Oil, to taste
- Salt and Pepper, to taste
Preheat oven to 375. Put diced sweet potato on a parchment lined baking sheet and drizzle with olive oil. Toss to coat and sprinkle with salt and pepper. Bake for 30-35 minutes, until sweet potato begins to brown.
Add spinach to a plate. Top with quinoa, feta, pomegranate seeds and sweet potato. Drizzle with olive oil.