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Madhava Organic Red Wine Vinegar Single Source Non-GMO -- 16.9 fl oz

Madhava Organic Red Wine Vinegar Single Source Non-GMO
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Madhava Organic Red Wine Vinegar Single Source Non-GMO -- 16.9 fl oz

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Madhava Organic Red Wine Vinegar Single Source Non-GMO Description

  • Clean & Simple
  • USDA Organic
  • Non-GMO Project Verified
  • 3 Calories per Serving
  • 0g Carbs per Serving
  • 0g Fat per Serving
  • Add a Splash... or Drizzle

We got lost in the vineyards and tripped over vines, but we’d do it all over again to bring you our bright, well-rounded red, white, and balsamic vinegars.


We source our red, white, and balsamic vinegars directly from local organic and non-GMO farmers who share our values of doing good for people and the earth.

Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 33
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
   Dietary Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein0 g
Vitamin D10%
Other Ingredients: Organic red wine vinegar.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Roasted Sweet Potato & Fig Quinoa Salad

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 |

Roasted Sweet Potato & Fig Quinoa Salad

  • 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
  1. Preheat oven to 425 degrees F. Line sheet pan with parchment paper and set aside.
  2. In mixing bowl, add sweet potato, onion, olive oil, salt, cinnamon, nutmeg, cayenne pepper and garlic powder and toss to combine.
  3. On sheet pan, spread mixture and roast 25-35 minutes, stirring at midway point, until crispy and cooked through.
  4. Set pan aside to cool to room temperature.
  5. In large mixing bowl, whisk together red wine vinegar, olive oil, maple syrup, ginger and rosemary.
  6. Add cooked quinoa, sweet potato mixture and figs to bowl and mix to combine.
  7. 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.

Get the harvest of ingredients you need!

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