Description
A delicious and nutritious quinoa salad with roasted sweet potatoes, Brussels sprouts, and a balsamic dressing.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 medium sweet potato, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup pepitas (pumpkin seeds)
- 1/4 cup dried cranberries
- 3 cups mixed greens (spinach, kale, or arugula)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp balsamic vinegar (for the dressing)
- 1 tbsp maple syrup (for the dressing)
- 1 tbsp Dijon mustard (for the dressing)
- 1 tbsp olive oil (for the dressing)
- Salt and pepper to taste (for the dressing)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes and Brussels sprouts with 2 tbsp olive oil, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
- Roast vegetables in the oven for 25-30 minutes, turning halfway, until tender and caramelized.
- In a large bowl, combine roasted vegetables, cooked quinoa, chickpeas, pepitas, dried cranberries, and mixed greens.
- In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, 1 tbsp olive oil, salt, and pepper to make the dressing.
- Drizzle dressing over the salad and toss to combine. Serve warm or at room temperature.
Notes
- Adjust seasoning to taste.
- This salad can be served warm or cold.
- Great for meal prep and can last a few days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg