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Roasted Sweet Potato and Quinoa Salad with Arugula
Elle

Roasted Sweet Potato and Quinoa Salad with Arugula

5 from 1 vote
This roasted sweet potato, quinoa and arugula salad is an easy vegetarian recipe featuring crisp and tender roasted sweet potato, fresh cilantro, toasted seeds and pomegranate tossed in a simple and tasty dressing. It makes a great light dinner on its own, or a side salad for soups and sandwiches. Plus it packs great for lunches, too! Serves 4-6.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 312

Ingredients
  

For the salad:
  • 1 cup quinoa (200 g)
  • 2 medium organic sweet potatoes, peeled and cubed (600 g)
  • 1 tablespoon or more extra-virgin olive oil
  • sea salt and freshly ground pepper, to taste
  • 50 g young arugula leaves, coarsely chopped
  • 1 bunch fresh cilantro, leaves removed
  • 2 tablespoons mixed seeds (such as pine nuts, sunflower seeds and pumpkin seeds), lightly toasted
  • seeds from half a pomegranate
For the dressing:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lime juice (alternatively use lemon juice)
  • 1 teaspoon honey, more if you prefer a sweeter dressing
  • 1 garlic clove, minced
  • sea salt and freshly ground pepper, to taste

Instructions
 

  1. Rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions, in double the amount of water for about 20 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Transfer to a large salad bowl to further cool.
  2. Meanwhile, preheat oven to 425°F / 220°C and line a baking sheet with parchment paper.
  3. Place the sweet potato on the prepared baking sheet, drizzle with the oil, toss to coat, and spread out in a single layer. Season with salt and pepper. Slide the tray in the preheated oven and roast for about 25-30 minutes (depending on size of pieces), tossing them once halfway through, until everything is soft and a little crisp at the edges.
  4. In a small bowl, whisk together the dressing ingredients until well combined.
  5. Drizzle the dressing over the quinoa, add the arugula and cilantro and toss until well combined. Gently fold in roasted sweet potatoes, sprinkle with pomegranate seeds and toasted seeds, serve and enjoy!

Nutrition

Calories: 312kcal

Notes

  • When roasting vegetables they tend to shrink a little, so cut the sweet potatoes into 2 – 2,5 cm pieces.
  • Be sure to spread the sweet potatoes out evenly on the pan before putting them in the oven. If they are overlapping or too close together they will steam rather than roast.
  • This salad is great served while the sweet potato is warm, but it also tastes great at room temperature. You might even find yourself enjoying it so much that you eat for lunch and dinner!
  • Make it vegan: skip the honey and use maple syrup instead.

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