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

Ingredients

• 1 teaspoon salt
• ⅓ cup white sugar
• 1 tablespoon poppy seeds
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• ½ cup crumbled feta cheese
• 1 tablespoon minced onion
• nonstick cooking spray
• 1 teaspoon dry mustard
• ½ cup white vinegar
• 1 medium sweet potato, peeled and chopped
• ⅓ cup sweetened dried cranberries
• ½ cup sliced Brussels sprouts
• 1 cup cold cooked quinoa
• 1 (8 ounce) can sliced beets

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

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.

Step 4

While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.

Step 5

Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.

Step 6

Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.