Harvest Quinoa Salad with Maple Dijon Dressing
A colorful fall salad with roasted sweet potatoes, tart cranberries, crisp apple, and fluffy quinoa, all tossed in a sweet and tangy maple Dijon dressing. Beautiful enough for holiday sides and easy enough for meal prep.
Ingredients
- For the salad: 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
- 1 medium sweet potato, peeled and cubed
- 1 cup diced apple
- 1 cup greens of choice
- 1/2 cup dried cranberries
- 1/2 cup roasted pumpkin seeds
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the dressing: 3 tablespoons olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Pinch of salt and black pepper
Instructions
- 1Cook the quinoa
Rinse quinoa and combine with water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff and let cool slightly.
- 2Roast the sweet potatoes
Toss sweet potato cubes with olive oil, salt, and pepper. Roast at 400 F (200 C) for 20-25 minutes until golden and tender.
- 3Make the dressing
Whisk olive oil, maple syrup, Dijon, apple cider vinegar, lemon juice, salt, and pepper until emulsified.
- 4Assemble and serve
In a large bowl, combine quinoa, roasted sweet potatoes, apple, greens, cranberries, and seeds. Pour dressing over and toss gently. Serve warm or chilled. Garnish with extra seeds, cranberries, or a drizzle of dressing.
