A light yet festive salad for the winter season. It is full of protein, fiber, antioxidants, and vitamins. You get the roasted sweet potatoes against the pop of sweetness from the pomegranate seeds.
This dressing is so good and can be used on any salad, so save any leftovers. If you have another dressing you prefer, go ahead and use that instead. Just watch those hidden sugars and oils in many store-bought dressings.
Makes 4 servings, or more if used as a side
½ cup tahini
2 tsp dijon mustard
2 tsp maple syrup
½ tsp tarragon
½ tsp garlic powder
Pinch of salt and pepper
Water, if needed
1 sweet potato, diced
¼ tsp of each paprika, garlic powder, onion powder, and salt
1 shallot, sliced into strips
¼ cup dried cranberries (naturally sweetened)
¼ cup pomegranate seeds
¼ cup pine nuts, toasted
Preheat your oven to 425°
Prepare your dressing. In a bowl or jar, combine your ingredients. Give it a good whisk until it is creamy and smooth. If it is too thick, you can add a bit of water to thin it out. Add a teaspoon at a time, so you don’t make it too thin and dilute the flavors. This can sit in the refrigerator until you are ready.
On a parchment lined baking sheet, spread out your diced sweet potato. Sprinkle with paprika, garlic powder, onion powder, and salt. Give everything a toss and roast in the oven for 30-40 minutes until cooked through with some nice color on them.
While the sweet potatoes are cooking, make your quinoa according to package directions but sub vegetable broth for the water. The broth gives the quinoa so much more flavor.
You’ll also want to sauté your shallot at this time. Cook it in a pan for about 10 minutes on medium heat. Use more vegetable broth or water to prevent sticking, if needed. You just want to soften them and have them start to caramelize.
Once everything is done, combine your quinoa, sweet potatoes, shallots, dried cranberries, pine nuts in a bowl. Give it a good toss and serve over a bed of greens.
Drizzle each serving with some of the dressing.
Store any leftovers in the fridge.
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