If you’re a fan of sweet potatoes, this salad is a must-try. The sweet maple dressing has a hint of cinnamon, which pairs perfectly with roasted sweet potatoes and pears. Try roasting the pecans in your oven rather than buying them pre-roasted…not only is it cheaper, but it will infuse your home with the nutty scent of fall.

sweet potato salad CVFM

Salad ingredients: *Serves 3-4

  • 1 cup quinoa, cooked
  • 1 sweet potato
  • ½ T olive oil
  • dash of salt, pepper, cinnamon
  • 1 pear, diced
  • Handful of spinach
  • ¼ cup pecans, roasted
  • Feta cheese for topping

Dressing ingredients:

  • ¼ cup plain Greek yogurt
  • 1 T pure maple syrup
  • ½ T honey
  • 1 tsp. olive oil
  • 1 tsp. apple cider vinegar
  • 1 tsp. water
  • pinch of salt
  • pinch of cinnamon

Directions:

  1. Preheat the oven to 375 degrees. Peel the sweet potato and cut into small cubes. Toss in olive oil and sprinkle with salt, pepper and cinnamon.
  2. Spread the sweet potatoes on a baking sheet and roast in the oven for 15 minutes, stir and roast for another 15 minutes, or until soft.
  3. While the sweet potato is roasting, cook the quinoa according to the directions on the package. After it has cooked, turn off the heat and put the spinach in the pot. Cover with a lid and allow the spinach to wilt.
  4. Combine the quinoa, sweet potato and diced pear. Sprinkle with feta cheese and roasted pecans. *To roast the pecans, cook at 375 degrees for 5-7 minutes, or until golden brown. They can burn easily, so watch carefully.
  5. Whisk the dressing ingredients together and toss into the salad.