Ginger & Herb Sweet Potato Quinoa Salad

Wow, do I love this Ginger & Herb Sweet Potato Quinoa Salad! First of all, the ginger dressing is a burst of delicious flavors – you will want to make this dressing on the regular. The dressing is added to a mix of quinoa, roasted sweet potatoes, arugula and fresh herbs. The mix of all of these ingredients makes for the most tasty salad. Serve this as a side or a main, warm or chilled. Super versatile!

Here’s what you need

Ingredients

• sweet potatoes
• avocado oil
• garlic powder
• onion powder
• turmeric
• salt & pepper
• apple cider vinegar
• dijon mustard
• agave – or sub maple syrup
• fresh ginger
• garlic
• cooked quinoa
• red onion
• serrano pepper – optional
• arugula
• fresh herbs – I used parsley & mint
• lime juice

Equipment

• blender
• sheet pan

Steps

Step 1: Make the Sweet Potatoes

The sweet potatoes in this salad are perfection. They are seasoned, crispy and tender all at the same time!

Chop the potatoes into cubes – try to make them equal sizes so they cook evenly.

Add the potatoes, oil, garlic powder, onion powder, turmeric, salt & pepper to a baking sheet. Toss to coat evenly and spread in an even layer. Pop them in the oven for 25 minutes, flipping after 15 minutes.

Step 2: Make the Ginger Dressing

This dressing is made with incredibly simple ingredients, but packs in all of the flavor!

Add oil, vinegar, mustard, agave, garlic, ginger, salt & pepper to a blender and blend until smooth. Give it a taste and adjust the seasonings as needed. I LOVE garlic & ginger, so I personally like to add extra.

I like to add everything to a small blender so that the oil and vinegar can emulsify. But you could also grate the garlic and ginger and whisk it by hand.

Step 3: Assemble

To assemble, add cooked quinoa, potatoes, onion, serrano, arugula & fresh herbs to a large bowl. Drizzle the dressing over and squeeze on some lime juice. Toss until combined.

You get so many things out of this salad – crunch, tang, greens, veggies. It has everything!

This salad can be served warm or chilled. I like it both ways, but if you plan to serve it chilled, be sure to make and cool the quinoa ahead of time!

Tips & Tricks

To make the quinoa, add 1 cup of rinsed, dry quinoa and 2 cups of liquid (broth or water) to a sauce pan. Bring to a boil, cover, lower the heat and simmer for 20 minutes. If you can make this ahead of time so that it is chilled by the time you add it to the salad, that is ideal.

If you want to add some extra protein to this, add in a can of rinsed white beans.