Name: Roasted sweet potato, quinoa and feta salad with orange dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 100g quinoa; 80ml olive oil; 42.00 gm orange juice; 42.90 gm honey; 2.50 gm ground cumin; 750g sweet potato, peeled, cut into wedges; 1 large red onion, peeled, cut into wedges; 100g rocket; 40g almond; 65g feta; 40.00 ml dried cranberries; 62.50 ml flat-leaf parsley leaves; 62.50 ml mint leaves; Crusty bread, to serve

Roasted sweet potato, quinoa and feta salad with orange dressing

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Indulge in a cozy winter salad featuring roasted sweet potatoes, quinoa, and tangy feta cheese.

Ingredients:

100g quinoa
80ml olive oil
42.00 gm orange juice
42.90 gm honey
2.50 gm ground cumin
750g sweet potato, peeled, cut into wedges
1 large red onion, peeled, cut into wedges
100g rocket
40g almond
65g feta
40.00 ml dried cranberries
62.50 ml flat-leaf parsley leaves
62.50 ml mint leaves
Crusty bread, to serve

Instructions:

Preheat your oven to 200C. Grease a large baking tray and line it with baking paper. Cook the quinoa according to package instructions, then drain and let it cool.
Whisk together the oil, orange juice, honey, and cumin until well combined and seasoned. Spread the sweet potato and onion on the tray, pour over half the marinade, and toss to coat. Roast for 30 minutes until the sweet potato is tender.
Assemble rocket on a large serving platter. Spoon quinoa on top. Add sweet potato and onion. Sprinkle almonds, feta, and cranberries. Garnish with parsley and mint. Finish with a drizzle of the remaining dressing.

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