Fall Quinoa Salad with Sweet Potato
Ingredients
- 3-4 cups of Mixed Greens or Baby Spinach
- 1 cup of cooked Quinoa
- 1 large Sweet Potato
- 1 Pink Lady Apple
- 1/2 cup pickled Red Onion
- 1 cup Cherry Heirloom Tomatoes
Lemon-olive oil dressing
- 3 tbsp Extra Virgin Olive Oil
- 2 Lemons (juiced)
- 1 Tbsp Maple Syrup
- Salt and Pepper to taste
Preparation
Dice the sweet potato, brush it with olive oil, add salt and pepper, and air fry for 15 minutes or bake for 20.
Cook quinoa according to package instructions and let it cool completely.
Dice the apple and cherry tomatoes. If you don’t have pickled onions, thinly slice them and add to a bowl with apple cider vinegar for at least 30 minutes.
Make the salad dressing by adding lemon juice, olive oil, maple syrup, salt, and pepper in a bowl and mix until combined.
Add all ingredients to a large bowl and mix them up. Add the dressing and mix well once more.
