This week’s recipe swap was for a main dish salad. I love salad, so I was excited for this swap! When I received my recipe from The Jey of Cooking, I have to admit I was a little nervous because most of the ingredients were outside of my comfort zone. I’ve never been a fan of sweet potatoes, K doesn’t like quinoa, and I had yet to try goat cheese even though it was on my list of things to try! So…while I was excite to try something new, I was afraid I wouldn’t like it.
My fears however, were unnecessary. This turned out to be a very tasty salad – and I actually really liked the sweet potatoes!! The goat cheese was a little tangy, but I liked it. The flavors went well together and I am really glad that I got this recipe! It helped me to step outside of my comfort zone and discover new flavors that I actually like! Thanks to Jey for sharing!
Quinoa and Roasted Sweet Potato Salad
Source: The Jey of Cooking
Ingredients
- 1 Sweet Potato, peeled and diced
- 1 Cup Quinoa, cooked
- 2 Cups Fresh Baby Spinach
- 1/2 Cup Pomegranate Seeds
- 1/4 Cup Crumbled Goat Cheese
- Raspberry Vinaigrette (Recipe Follows)
Preparation
- Preheat oven to 375. Line a baking sheet with foil or parchment paper, put the diced potatoes in a bowl and drizzle with olive oil. Toss to coat and sprinkle with salt and pepper. Spread potatoes on the baking sheet and bake for 30-35 minutes, until sweet potato begins to brown.
- Make your vinaigrette.
- Add spinach to a plate. Top with quinoa, goat cheese, pomegranate seeds and sweet potato. Drizzle with vinaigrette.
Raspberry Vinaigrette
Source: Cooks.com
- 1 c. raspberry vinegar
- 1 c. olive oil
- 1 c. vegetable oil
- 1 c. pure maple syrup
- 1 tbsp. Dijon mustard
- 1 tbsp. chopped fresh tarragon
- 1 tsp. salt
1. Combine all ingredients and mix well in mixer or food processor.
2. Mix until dressing thickens and is well blended.
So glad you liked it! The vinaigrette sounds like a perfect match for the salad. YUM!