Thursday, January 17, 2013
If you can't tell by their frequent appearance, we eat a lot of sweet potatoes around here. Baked, mashed, roasted, even microwaved (in a pinch). We like them every way. It was Clara's first food and she's been happy to devour them ever since. This time we tried them in a salad, paired with crisp apples and toasted quinoa. While I like quinoa, I liked it even more as an addition rather than the focus of the dish- the tiny round quinoa flecks clinging to the other components.
This recipe is really versatile. Instead of sweet potatoes you could roast squash. Replace the apple with a pear. Use whatever leafy greens you prefer. Skip the cranberries or try cherries, currents, or raisins in their place. Get creative. Oh, and this dressing is pretty terrific so you might want to drizzle it over every salad you make.
Roasted Sweet Potato, Apple, and Quinoa Salad with Maple Cider Vinaigrette
2 sweet potatoes, peeled and cut into 1/2-inch cubes
kosher salt and freshly ground black pepper
1/2 cup quinoa, toasted* and cooked according to package directions
6 oz. spring mix
1-2 fuji apples, diced
1/4 red onion, thinly sliced
handful sweetened dried cranberries (optional)
Maple Cider Vinaigrette:
2 Tbsp. cider vinegar
2 tsp. real maple syrup
1/2 tsp. Dijon mustard
3 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste
*toasting the quinoa brings out its nutty flavor, so I highly recommend it!
1. To roast the sweet potatoes, preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and lightly coat with cooking spray. Toss the potatoes with a drizzle of olive oil to coat and a generous sprinkling of kosher salt and freshly ground black pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven, turning occasionally, for 25-35 minutes, until golden and tender. Remove from the oven and set aside to cool.
2. Meanwhile, cook the quinoa according to package directions. Fluff with a fork and set aside to cool.
3. To prepare the vinaigrette, in a small bowl whisk to combine the vinegar, maple syrup, and Dijon. Slowly pour in the olive oil while whisking constantly. Season to taste with salt and freshly ground black pepper.
4. To assemble the salad, combine spring mix, cooled potatoes and quinoa, apples, onion, and cranberries. Drizzle with the vinaigrette, toss, and serve.
(Adapted from Food and Wine)