• Shannon Roussy

Apple Sweet Potato Quinoa Salad

Adapted from Cookingonthefrontburner

Yields 6 servings


  • 2 medium sweet potatoes, peeled and diced

  • 2 tablespoons olive oil

  • 1 granny smith apple, cored and diced

  • 1 cup dried cranberries

  • 1 cup quinoa (uncooked)

  • 2 cups apple cider (or juice)

  • 2 tablespoons minced red onion

  • 1/2 cup chopped pecans, roasted

  • 2 tablespoons maple syrup

  • 1 teaspoon minced shallot

  • 1 teaspoon dijon mustard

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon apple cider vinegar

  • 3 tablespoons olive oil


  1. Preheat oven to 400 degrees

  2. Toss the sweet potatoes with the 2 tablespoons of olive oil and spread out onto a rimmed cookie sheet. Roast for about 15 minutes, stirring about every 5 minutes until lightly brown and soft

  3. Meanwhile prepare quinoa (rinse well) then place cider and quinoa into a medium saucepan; bring to boil; turn to simmer then cover and cook about 15 minutes (toss your cranberries near the end of the cooking time)

  4. In a medium bowl add the slightly cooled quinoa, cranberries, sweet potatoes, apples, red onion and toss well

  5. In a small food processor combine the maple syrup, shallot, dijon mustard, vinegar and a bit of salt and pepper to taste Slowly add in the olive oil and mix well.

  6. Pour vinaigrette over salad and toss

  7. Top with the roasted pecans

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