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- 2 medium sweet potatoes, peeled and diced - 1 cup quinoa, rinsed - 1/4 cup pure maple syrup Sweet potatoes are the star of this salad. They add a natural sweetness and a lovely texture. When you roast them, they caramelize, which makes them even more delicious. Quinoa is a great grain choice. It is high in protein and gives the salad a nice bite. Maple syrup brings a unique sweetness that pairs well with the other flavors. - 3 tablespoons olive oil - 1 teaspoon cinnamon - Salt and pepper to taste - 1 cup spinach, chopped - 1/2 cup dried cranberries - 1/2 cup pecans, roughly chopped Olive oil adds richness while helping the sweet potatoes roast evenly. Cinnamon gives warmth and depth to the dish. Salt and pepper enhance all the flavors. Spinach adds a fresh crunch and bright color. Dried cranberries bring a pop of tartness, and pecans add a nice crunch. - 1/4 cup feta cheese - 2 tablespoons apple cider vinegar - Nuts and dried fruits Feta cheese adds creaminess and a salty bite. Apple cider vinegar gives a tangy kick that balances the sweetness. You can also add other nuts and dried fruits for extra flavor and texture. Consider walnuts or almonds for a fun twist! - Preheat the Oven Start by preheating your oven to 400°F (200°C). This step is key for getting the sweet potatoes nice and caramelized. - Prepare the Sweet Potatoes Peel and dice 2 medium sweet potatoes. In a large bowl, mix them with 2 tablespoons of olive oil, 1/4 cup of pure maple syrup, 1 teaspoon of cinnamon, salt, and pepper. Toss until every piece is coated well. - Roast the Sweet Potatoes Spread the sweet potatoes on a baking sheet lined with parchment paper. Roast them for 25-30 minutes. Halfway through, flip them to ensure even cooking. They should be tender and caramelized when done. - Cook the Quinoa In a medium pot, bring 2 cups of vegetable broth or water to a boil. Add 1 cup of rinsed quinoa. Lower the heat, cover, and simmer for about 15 minutes. After that, let it sit covered for 5 minutes. Fluff the quinoa with a fork. - Combine Ingredients In a large bowl, mix the roasted sweet potatoes, cooked quinoa, 1 cup of chopped spinach, 1/2 cup of dried cranberries, and 1/2 cup of roughly chopped pecans. Stir gently to combine. - Drizzle with Dressing In a small bowl, whisk 3 tablespoons of olive oil with 2 tablespoons of apple cider vinegar. Drizzle this over the salad and toss gently. If you like, sprinkle 1/4 cup of feta cheese on top for extra flavor. - Ensuring Perfectly Roasted Sweet Potatoes For sweet potatoes, cut them into even pieces. This helps them cook at the same rate. Toss them well with olive oil, maple syrup, cinnamon, salt, and pepper. Spread them out on a baking sheet. This allows them to roast evenly and get that nice caramelized texture. Flip them halfway through cooking for the best results. - Cooking Quinoa to Fluffiness Rinse the quinoa before cooking. This removes the bitter coating. Use a pot with a lid. Bring vegetable broth or water to a boil. Add the rinsed quinoa, cover, and reduce the heat. Let it simmer for about 15 minutes. After cooking, let it sit covered for 5 more minutes. Then, fluff it gently with a fork to keep it light and airy. - Presentation Ideas Serve the salad in a wide, shallow bowl. This creates a lovely display. For a pop of color, garnish with fresh thyme or parsley. You can also sprinkle feta cheese on top for added creaminess. Arrange the ingredients artfully to make it more inviting. - Best Pairings This salad pairs well with grilled chicken or fish. You can also serve it alongside a warm soup. The flavors blend nicely, making for a satisfying meal. Add some crusty bread on the side to round it out. - Gluten-Free Options This salad is naturally gluten-free. Quinoa is a great substitute for grains like wheat or barley. Always check that your ingredients, like broth, are gluten-free to ensure safety for those with allergies. - Vegan Adaptations The salad is already vegan-friendly. Skip the feta cheese or use a plant-based alternative. You can add more nuts or seeds for extra protein. This keeps the salad hearty and filling while staying true to vegan diets. {{image_2}} You can use other grains instead of quinoa. Try brown rice or farro for a different texture. They add a hearty feel to your salad. You can also use couscous for a quick option. For vegetables, sweet potatoes shine, but you can mix it up. Roasted beets or carrots work well. They bring great color and taste. You can also add roasted Brussels sprouts for a fun twist. Boost the taste with spices and herbs. Add cumin for warmth and a hint of earthiness. Fresh herbs like parsley or cilantro add brightness. Mixing in garlic powder can give it a savory kick. Try different dressings, too. A balsamic vinaigrette pairs nicely with sweet potatoes. You can also mix olive oil and lemon juice for a fresh zing. Experiment with flavors until you find your favorite! You can enjoy this salad warm or cold. Warm salads feel cozy and comforting, great for chilly days. Cold salads are refreshing, perfect for hot summer meals. For meal prep, this salad stores well. Make it ahead, and pack it for lunch. Just keep the dressing separate until you're ready to eat. This keeps everything fresh and tasty! To keep your Maple Roasted Sweet Potato Quinoa Salad fresh, store it in the fridge. Use an airtight container to prevent moisture loss. The salad stays good for about 3 to 5 days. If you want to save it longer, consider freezing it. - For freezing, place the salad in a freezer-safe container. - Leave some space at the top, as the salad may expand when frozen. - It can last up to 3 months in the freezer. When you are ready to enjoy your salad again, you can reheat it easily. Use the microwave for quick warming. Heat it in short bursts of 30 seconds. Stir in between to ensure even heating. - To keep the flavors intact, consider reheating on the stovetop. - Add a splash of water or broth if it seems dry. - Heat it over low heat, stirring gently. The shelf life of your salad depends on how it is stored. In the fridge, it lasts 3 to 5 days. In the freezer, it can last up to 3 months. Always check for any signs of spoilage before eating. If it smells off or looks strange, it's best to toss it out. You can add a variety of toppings to your salad. Here are some tasty options: - Chopped avocados for creaminess - Sunflower seeds for crunch - Pomegranate seeds for a burst of flavor - Fresh herbs like cilantro or parsley - Grilled chicken or chickpeas for protein These additions can enhance the flavor and make your salad even more delightful. Yes, you can prepare this salad ahead of time. Here are some tips: - Roast the sweet potatoes and cook the quinoa the day before. - Store them in separate containers in the fridge. - Mix everything together just before serving to keep the spinach fresh. - Drizzle the dressing right before you eat to avoid sogginess. This way, you save time and enjoy a fresh meal! You can easily scale this recipe up or down. Here’s how: - Double the ingredients for eight servings. - If you need fewer servings, cut the ingredients in half. - Keep the same cooking time, but check for doneness. - Use larger or smaller baking sheets as needed. This makes it easy to serve any number of people! This blog post covered a tasty salad made with sweet potatoes, quinoa, and maple syrup. I shared how to prepare and cook each ingredient, plus tips for perfect results. We explored variations, storage, and FAQs to answer your questions. Incorporating these ideas will help you create a healthy dish. Feel free to customize it based on your taste. Enjoy making this salad, and feel proud of your creation!

Maple Roasted Sweet Potato Quinoa Salad

Discover the deliciousness of a Maple Roasted Sweet Potato Quinoa Salad that's perfect for any occasion! This vibrant recipe combines roasted sweet potatoes, protein-packed quinoa, fresh spinach, and crunchy pecans, drizzled with a maple dressing for an unforgettable flavor. Perfect for meal prep or a side dish, this salad is both healthy and satisfying. Click through to explore the full recipe and elevate your dining experience!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 cup quinoa, rinsed

2 cups vegetable broth or water

1/4 cup pure maple syrup

3 tablespoons olive oil

1 teaspoon cinnamon

Salt and pepper to taste

1 cup spinach, chopped

1/2 cup dried cranberries

1/2 cup pecans, roughly chopped

1/4 cup feta cheese (optional)

2 tablespoons apple cider vinegar

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.

      Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized, flipping halfway through.

        While the sweet potatoes are roasting, cook the quinoa. In a medium pot, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.

          In a large bowl, combine the toasted quinoa, roasted sweet potatoes, chopped spinach, dried cranberries, and pecans.

            In a small bowl, whisk together the remaining olive oil and apple cider vinegar. Drizzle over the quinoa salad and toss gently to combine.

              If using, sprinkle feta cheese on top before serving for added creaminess and flavor.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Serve in a wide, shallow bowl for a beautiful display. Garnish with a sprig of fresh thyme or parsley for an extra pop of color. Enjoy!