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Quinoa Harvest Salad

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 2 large salads

Ingredients

For the salad:

  • 1 medium sweet potato
  • ½ cup uncooked quinoa (1 cup cooked)
  • 1 tablespoons olive oil
  • salt and pepper to taste
  • 8 cups spring mix salad
  • 2 tablespoons roasted and salted pepitas
  • ¼ cup goat cheese crumbles
  • 4 tablespoons dried cranberries
  • 2 medium chicken breasts cooked and sliced

For the dressing:

  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon mayonnaise
  • 4 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • pinch of salt

Instructions

  • Preheat oven to 425 degrees. Peel sweet potato and dice into small cubes. Place on a baking sheet and toss with 1 tablespoon of olive oil and a few sprinkles of salt and pepper. Place in preheated oven and cook until tender, about 20 minutes. Meanwhile, cook quinoa according to package instructions and season with a pinch of salt. Let both cool to room temperature before using.
  • Split greens into two large bowls or plates. Top each with goat cheese, cranberries, pepitas, and sliced chicken. Finish each salad with about ⅓ cup of toasted sweet potatoes and ⅓ cup of cooked quinoa.
  • In a small bowl, whisk together the dressing ingredients. Drizzle dressing over each salad and serve immediately.