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Fall Quinoa Salad with Poppy Seed Dressing
Fall Quinoa Salad with Poppy Seed Dressing
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Fall sweet potato salad with cranberries, quinoa, beets, Brussels sprouts, and poppy seed dressing.
Ingredients:
  • nonstick cooking spray
  • 1 medium sweet potato, peeled and chopped
  • 0.5 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
  • 0.33333334326744 cup sweetened dried cranberries
  • 0.5 cup white vinegar
  • 0.33333334326744 cup white sugar
  • 1 tablespoon minced onion
  • 1 tablespoon poppy seeds
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 0.5 cup crumbled feta cheese
Instructions:
  • Preheat the oven to 475 degrees F (245 degrees C) and generously coat a baking sheet with cooking spray.
  • Spread sweet potato and Brussels sprouts on the baking sheet, drizzle with olive oil, and generously season with salt and pepper.
  • Roast the veggies in the preheated oven until tender and lightly browned for 15 to 20 minutes, checking every 5 minutes to avoid overcooking. Remove from the oven and cool for 15 to 20 minutes.
  • After cooling the vegetables, mix the quinoa in a bowl with the beets and cranberries.
  • Mix the vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl to make the dressing.
  • Combine the cooled vegetables with the quinoa mixture, then gently fold in the dressing and feta cheese. Serve either at room temperature or cold.

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