Description
Roasted sweet potato and Brussels sprouts salad with beets, dried cranberries, quinoa, feta, and poppy seed dressing.
Ingredients
- nonstick cooking spray
- 1 medium sweet potato, peeled and chopped
- ½ cup sliced Brussels sprouts
- 2 tablespoons olive oil
- salt and ground black pepper to taste
- 1 cup cold cooked quinoa
- 1 (8 ounce) can sliced beets
- ⅓ cup sweetened dried cranberries
- ½ cup white vinegar
- ⅓ cup white sugar
- 1 tablespoon minced onion
- 1 tablespoon poppy seeds
- 1 teaspoon salt
- 1 teaspoon dry mustard
- ½ cup crumbled feta cheese
Instructions
- Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.
- Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.
- Roast in the preheated oven until tender and lightly browned
- 15 to 20 minutes
- checking every 5 minutes to make sure veggies aren’t overcooking. Remove from the oven and let cool
- 15 to 20 minutes.
- While veggies are cooling
- place quinoa in a mixing bowl and stir in beets and cranberries.
- Combine vinegar
- sugar
- onion
- poppy seeds
- salt
- and dry mustard in a bowl for dressing.
- Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 4