The Pioneer Woman Tasty Kitchen
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Fall Harvest Salad with Roasted Sweet Potato, Beet, Apple, and Quinoa

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Level: Easy

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Description

This vegan and vegetarian friendly roasted sweet potato and beetroot salad with pecans, quinoa, greens, pecans, and dried cranberries is an excellent addition to any meal!

Ingredients

  • 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 Salad Greens Spinach, Kale, Spring Mix, Etc.
  • ¼ cups Dried Cranberries
  • ¼ cups Pecans, Chopped
  • ¼ cups Feta Cheese
  • FOR THE DRESSING:
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • 2 teaspoons Honey
  • 1 teaspoon Mustard
  • Salt To Taste
  • Pepper To Taste

Preparation

Cook quinoa in a rice cooker or according to package directions.

Preheat oven to 425ºF and line baking sheet with aluminum foil.

Toss diced beet and sweet potato in olive oil in separate bowls.

Toss cinnamon with the diced sweet potato. Bake sweet potato and beet for 25 minutes or until tender.

Meanwhile, prepare dressing. Mix olive oil, balsamic vinegar, mustard, salt, and pepper to taste.

In a large bowl, toss together sweet potato, quinoa, greens, beets, apple, cranberries, feta, and pecans. Drizzle with dressing and toss to coat.

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