The deep roasted flavors of a sweet potato, pear and quinoa salad. Together they make for rich and flavorful salad that is healthy, packed with goodness!
Course
Salad
Category
Mediterranean
Prep Time15minutes
Cook Time40minutes
Total Time55minutes
Servings4
AutorElle
Ingredients
1organic sweet potato,unpeeled and sliced into wedges (feel free to peel if you prefer)
1large pear,halved, cored, each half cut into 4 wedges
extra-virgin olive oil,for drizzling
sea salt and freshly ground pepper
1tablespoonfresh thyme leaves
2cupswater(500 ml)
1cupquinoa(200 g)
1/3cuppumpkin seeds,toasted (50 g)
4tablespoonsextra-virgin olive oil
2tablespoonsred wine vinegar
1medium red onion,diced
2tablespoonsfresh chopped flat-leaf parsley
2handfuls baby arugula leaves
Method
Preheat the oven to 350°F / 180°C.
In a medium bowl, toss the sweet potato and pears with a little olive oil and the thyme, plus a little salt and pepper. Bake in the oven on a baking tray lined with parchment paper for 40 minutes.
Meanwhile, bring the water to the boil, add the quinoa and cook for 20 minutes. Fluff with fork.
While the quinoa is cooking, toast the pumpkin seeds. Do so by dry frying them in small skillet until golden.
Transfer the quinoa to a large serving bowl. Stir in the red wine vinegar and olive oil. Add the red onion, parsley, arugula, pears, and sweet potato, season with salt and pepper and garnish with the pumpkin seeds. Serve warm and enjoy!