Quinoa and Roasted Sweet Potato Salad.

**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.

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One Response to Quinoa and Roasted Sweet Potato Salad.

  1. Ohhh! This looks soooo good! I love sweet potatoes too! I cannot have potatoes..but sweet potatoes are an ok carb.
    Can’t wait to try it!

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