Green Crunchy Salad Sweetness

This is a simple guide to making this salad paradise.

*modified from Wendy Polisi 

Ingredients: 

Sweet Potatoes

• 1 large sweet potato, peeled and cubed

• 1 tablespoon olive oil

• ½ teaspoon salt

• ½ teaspoon paprika

Quinoa

• ½ cup quinoa, rinsed

• 1/3 cup water

• A pinch of salt

• A pinch ground pepper

Dressing

• 1/4 cup balsamic vinegar

• 1/2 tsp agave syrup, or any other natural sweetener

• 1 tablespoon Dijon Mustard

• A pinch of salt
• 1 tablespoon lemon juice

• ¼ teaspoon cayenne pepper

• 1/4 cup olive oil

Other

• 1 small red apple, diced

• 5 ounces Baby Spinach

• ⅓ cup walnuts, toasted

Sweet Potatoes:

Preheat oven to 400 degrees and then toss your chopped sweet potatoes with olive oil, salt and paprika. You can also add pepper. Roast them for 30-45 minutes, flip over after 20 minutes.

Crispy Quinoa:

As your sweet potatoes are roasting in the oven, get your quinoa crispy by boiling it on medium heat in a small pan. Once the water disappears, stir quinoa until it's brown. Beware of the quinoa sticking if you go on higher heat. Cook until brown. 

Balsamic Dressing:

As for the dressing, combine the balsamic vinegar, agave syrup, lemon juice, dijon mustard, salt and cayenne pepper in a blender. Add oil steadily until emulsified.

Other:

Dice the apples and slightly crush the walnuts.

Time to take out the Pohtaytoes.

Prepare and wash your spinach.

Mix everything in a bowl.

And now add the dressing and stir.

Ta-Da.

Printable Summary:

Sweet Potatoes
1 large sweet potato, peeled and cubed
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon paprika
Qunioa
½ cup quinoa, rinsed
1/3 cup water
A pinch of salt
A pinch ground pepper
Dressing
1/4 cup balsamic vinegar
1/2 tsp agave syrup, or any other natural sweetener
1 tablespoon Dijon Mustard
A pinch of salt
1 tablespoon lemon juice
¼ teaspoon cayenne pepper
1/4 cup olive oil
Other
1 small red apple, diced
5 ounces Baby Spinach
⅓ cup walnuts, toasted

Instructions: 
1. Preheat oven to 400 degrees and then toss your chopped sweet potatoes with olive oil, salt and paprika. Roast for 30-45 minutes. Flip over after 20 minutes.
2. Meanwhile, boil the quinoa on medium heat in a small pan. Once the water disappears, keep stirring quinoa until brown - cook until brown. Don't go on higher heat, beware of the quinoa sticking.
3. In a small bowl, combine the balsamic vinegar, agave syrup, lemon juice, dijon mustard, salt and cayenne pepper in a blender. Add oil steadily until emulsified.
4. Combine all other ingredients in a bowl; diced apples, spinach and walnuts. Add in the roasted sweet potatoes, crispy quinoa and sprinkle dressing to desired taste.

*This recipe is modified & simplified from wendypolisi.com

Stay gold,

Selftimers