Name: Roasted Sweet Potato & Fig Quinoa Salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1-1/2 lbs. sweet potato (peeled, cut into small pieces); 2 Tbsp. olive oil; 1 red onion (diced); ½ tsp. salt; ½ tsp. cinnamon (ground); ¼ tsp. nutmeg (ground); ¼ tsp. cayenne pepper; ½ tsp. garlic powder; 3 Tbsp. red wine vinegar; 4 Tbsp. olive oil; 1 Tbsp. maple syrup; 1 tsp. ginger (grated); 2 Tbsp. parsley or cilantro (minced); ½ cup dried figs (chopped small); 2 cups tri-color quinoa (cooked); Chopped pecans; Chopped pears or apples

A cornucopia, also called a horn of plenty, is a symbol of abundance and nourishment overflowing with spoils of the harvest. You could think of this seasonal salad as a plate of plenty. Assembled with spice-dusted roasted sweet potato, tri-color quinoa, figs and pecans, this side dish is a cornucopia of sweet, savory and spicy flavors that’s wholly comforting. Make this one in advance and store in the fridge!

Sweet Potato Quinoa Salad with Figs & Pecans on White Plate | Vitacost.com/blog

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Roasted Sweet Potato & Fig Quinoa Salad

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 8

Calories 318 kcal

Author Cathy Vogt

Ingredients

1-1/2 lbs. sweet potato peeled, cut into small pieces
2 Tbsp. olive oil
1 red onion diced
½ tsp. salt
½ tsp. cinnamon ground
¼ tsp. nutmeg ground
¼ tsp. cayenne pepper
½ tsp. garlic powder
3 Tbsp. red wine vinegar
4 Tbsp. olive oil
1 Tbsp. maple syrup
1 tsp. ginger grated
2 Tbsp. parsley or cilantro minced
½ cup dried figs chopped small
2 cups tri-color quinoa cooked

Optional:

Chopped pecans
Chopped pears or apples

Instructions

Preheat oven to 425 degrees F. Line sheet pan with parchment paper and set aside.
In mixing bowl, add sweet potato, onion, olive oil, salt, cinnamon, nutmeg, cayenne pepper and garlic powder and toss to combine.
On sheet pan, spread mixture and roast 25-35 minutes, stirring at midway point, until crispy and cooked through.
Set pan aside to cool to room temperature.
In large mixing bowl, whisk together red wine vinegar, olive oil, maple syrup, ginger and rosemary.
Add cooked quinoa, sweet potato mixture and figs to bowl and mix to combine.
Garnish with chopped pecans, if desired, and serve as is or on salad greens or parsley leaves.

Chef’s Notes: Add chopped pears or apples for more fall flavors and bit of crunch.

Recipe Notes

Get the harvest of ingredients you need!

Nutrition Facts

Roasted Sweet Potato & Fig Quinoa Salad

Amount Per Serving

Calories 318 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g10%

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Sodium 142mg6%

Potassium 456mg13%

Carbohydrates 42g14%

Fiber 5g20%

Sugar 7g8%

Protein 7g14%

Vitamin A 4406IU88%

Vitamin C 7mg8%

Calcium 58mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.