Fall Quinoa Salad with Poppy Seed Dressing

Fall Quinoa Salad with Poppy Seed Dressing

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.

Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
384 Calories

Recipe Instructions

Step 1
Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.
Step 2
Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.
Step 3
While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.
Step 4
Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.
Step 5
Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.
Step 6
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.
Fall Quinoa Salad with Poppy Seed Dressing
Fall Quinoa Salad with Poppy Seed Dressing

Ingredients

  • 1 teaspoon salt
  • 1 tablespoon poppy seeds
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • 1 tablespoon minced onion
  • nonstick cooking spray
  • 1 teaspoon dry mustard
  • 1 medium sweet potato, peeled and chopped
  • 1 cup cold cooked quinoa
  • 1 (8 ounce) can sliced beets
  • 0.33333334326744 cup white sugar
  • 0.5 cup crumbled feta cheese
  • 0.5 cup white vinegar
  • 0.5 cup sliced Brussels sprouts
  • 0.33333334326744 cup sweetened dried cranberries

Categories

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