​Roasted Sweet Potato, Beet and Apple Salad

Spoonfullofflavor.com
Serves 4
Ingredients

• 1 medium sweet potato, peeled and chopped
• 1 teaspoon extra virgin olive oil
• 1/4 cup uncooked quinoa
• 3 ounces your choice mixed greens (arugula or dandelion greens recommended)
• 1 cup cooked beets, chopped
• 1 medium apple, peeled, cored and chopped
• 1/4 cup dried cranberries
• 1/4 cup crumbled goat cheese
• 2 tablespoons cinnamon spice

For the Dressing

• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons honey
• 1 teaspoon dijon mustard
• salt and pepper

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Preparation

1. Preheat oven to 425°F. Line a baking sheet with foil. Arrange sweet potato on baking sheet. Drizzle with olive oil and toss to coat. Bake for 25 minutes, or until tender.
   
2. While the sweet potato is baking, cook quinoa according to package instructions.
   
3. To make the dressing, whisk together the olive oil, balsamic vinegar, honey and dijon mustard. Season with salt and pepper, to taste.
   
4. In a large bowl, toss together cooked sweet potato, cooked quinoa, greens, beets, apple, cranberries, pepitas, and goat cheese. Drizzle with dressing and toss to coat. Enjoy!