Quinoa Sweet Potato Salad
Gluten-Free
Vegetarian
This salad is perfect for a meatless Monday meal, meal-prep-friendly dish, or a side for a weeknight dinner.
- 3 large sweet potatoes
- 2 tbs. olive oil
- 1 tsp. salt
- 8 oz. pecans
- 2 tbs. maple syrup
- 1 cup quinoa, cooked according to package directions
- 1 cup dried cranberries
- 6 oz. feta cheese
STEP 1
Preheat the oven to 425 degrees F. Peel and dice the sweet potatoes. Lightly toss in olive oil and salt.
STEP 2
Place on a baking sheet in a single layer and bake for 40 to 45 minutes.
STEP 3
Coat a medium-sized skillet with olive oil over medium heat. Add the pecans and a pinch of salt and stir until lightly toasted.
STEP 4
Add the maple syrup and mix until pecans are coated, about two to three minutes. Remove from the skillet and cool on parchment paper in a single layer.
STEP 5
Toss all ingredients together and enjoy.
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