Fall Quinoa Salad with Poppy Seed Dressing
Description
The flavors of fall combine in this easy sweet potato salad made with cranberries, leftover quinoa, beets, Brussels sprouts, and a homemade poppy seed dressing.
Ingredients
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nonstick cooking spray
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1 medium sweet potato, peeled and chopped
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1/2 cup sliced Brussels sprouts
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2 tablespoons olive oil
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salt and ground black pepper to taste
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1 cup cold cooked quinoa
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1 (8 ounce) can sliced beets
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1/3 cup sweetened dried cranberries
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1/2 cup white vinegar
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1/3 cup white sugar
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1 tablespoon minced onion
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1 tablespoon poppy seeds
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1 teaspoon salt
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1 teaspoon dry mustard
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1/2 cup crumbled feta cheese
Directions
1
Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.
2
Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.
3
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.
4
While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.
5
Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.
6
Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.