This Vegan and Vegetarian Roasted Sweet Potato and Beet Salad with Pecans, Quinoa, Greens, Pecans and Dried Cranberries is a great addition to any meal!
- ½ cups quinoa
- 1 piece Medium sweet potato, peeled and diced
- 2 cups Beet peeled and diced
- 1 teaspoon Olive oil
- 1 teaspoon Cinnamon
- 1 piece Medium apple, diced
- ¼ cups Red onion, finely diced
- 3 ounces, weight Green salad Spinach, kale, spring mix, etc.
- ¼ cups Dried cranberries
- ¼ cups Pecans, chopped
- ¼ cups Feta cheese
- FOR SCREWING:
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 teaspoons Dear
- 1 teaspoon Mustard
- Salt to taste
- Pepper to taste
Cook quinoa in a rice cooker or according to package directions.
Preheat oven to 425ºF and line a baking sheet with aluminum foil.
Toss the diced beets and sweet potatoes in the olive oil in separate bowls.
Mix the cinnamon with the sweet potato cubes. Bake the sweet potato and beetroot for 25 minutes or until tender.
Meanwhile, prepare dressing. Mix olive oil, balsamic vinegar, mustard, salt and pepper to taste.
In a large bowl, combine the sweet potato, quinoa, green vegetables, beets, apple, cranberries, feta and pecans. Sprinkle with dressing and toss to coat.