Roasted Sweet Potato & Fig Quinoa Salad
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 8
Calories: 318 kcal
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.