Sweet Potato Mandarin Quinoa Salad with Orange Ginger Dressing
A healthy winter salad on a base of crisp greens, topped with roasted sweet potatoes, quinoa, mandarin orange segments, pomegranate seeds, red onion and avocado. It's all tied together with a fabulous ginger orange vinaigrette. Gluten-free, paleo and vegan.
Prep Time 15 minutes
Cook Time 20 minutes
cooling time 20 minutes
Total Time 55 minutes
Servings 2 as a meal, 4 as a side salad
- 1/2 cup dry quinoa
- 1 medium sweet potato, peeled and cubed
- 1 tsp olive oil
- 3 cups mixed greens, or spinach
- 2 medium mandarin oranges, peeled, sectioned, pith removed
- 2 tbsp red onion thinly sliced
- 1/2 large avocado peeled, pitted and sliced
- 1/2 cup pomegranate arils
Orange Ginger Dressing
- 1/3 cup orange juice, freshly squeezed
- 1 1/2 tsp fresh ginger, finely grated
- 2 tsp honey
- 2 tbsp apple cider vinegar
- 1/3 cup olive oil
- salt and pepper
Rinse quinoa in a sieve and transfer to a small saucepan. Add 1 cup water and 1/4 tsp salt. Bring to a boil, then simmer until all water is absorbed. Remove from heat and fluff with a fork. Spread on a baking sheet or large platter and cool completely.
Meanwhile, preheat oven to 400°F.
Heat a sheet pan in the oven for 5 minutes, then spread sweet potato cubes on pan and roast for 15 - 20 minutes, turning once half way through. Remove from oven when they're beginning to brown and become crispy on the edges.
Wash and dry fresh greens and arrange in a shallow bowl.
Top with cooled sweet potatoes, mandarin orange segments, pomegranate arils, red onion and sliced avocado.
Toss with dressing just before serving.
You won't need all the dressing in this recipe. Save it for another salad on another day! Nutrition information does not include the dressing.
Calories: 468kcal | Carbohydrates: 82g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Sodium: 86mg | Potassium: 1296mg | Fiber: 15g | Sugar: 23g | Vitamin A: 17132IU | Vitamin C: 109mg | Calcium: 128mg | Iron: 4mg