Everyone loves a chopped salad. This one is nutrient dense with greens, quinoa, sweet potatoes, and apples and topped with a tangy dressing. It is surprisingly filling with protein from the quinoa. You can use a variety of greens, including spinach, kale, or chard which makes it versatile for different seasons, even winter. To speed up the preparation, make the sweet potatoes and quinoa on the weekend and store in the fridge for up to three days.
Chopped Salad with Quinoa, Sweet Potatoes, and Apples
A sweet and tangy salad with all the flavors of fall. Quinoa adds bulk and protein. This is one nutrition packed salad!
Ingredients
- 1 cup quinoa
- 1 pound sweet potatoes diced
- 7 tbsp Extra-virgin olive oil divided
- salt
- pepper
- 1/4 cup apple cider vinegar
- 1 & 1/2 tsp Dijon mustard
- 2 large apples diced (do not peel!)
- 8 cups greens such as spinach, Lacinato kale, or chard chopped
- 1/4 red onion thinly sliced (optional)
Instructions
- Preheat oven to 400°F.
- Toss the sweet potatoes with 1 tbsp olive oil and spread out on a rimmed baking sheet. Sprinkle with salt and pepper and toss gently to coat. Bake in the oven until golden and tender, 25-30 minutes. Allow to cool to room temperature.
- While the sweet potatoes are cooking, rinse the quinoa with cold water in a fine-mesh sieve. Transfer to a medium pot and cover with 2 cups water. Bring to a boil, then turn heat down to a simmer, cover, and cook until liquid has absorbed, about 15 minutes. Fluff the quinoa with a fork, transfer to a large bowl, and set aside.
- In a small mixing bowl, whisk together the remaining 6 tbsp of olive oil, apple cider vinegar, mustard, and salt and pepper.
- Add the roasted sweet potatoes to the bowl of quinoa. Add the diced apples, greens, and sliced red onion (optional). Drizzle with the dressing and toss well to coat. Serve immediately.
Notes
Definitely double this salad so you have plenty of leftovers for lunch
Sweet potatoes and quinoa can be made in advance and stored in the refrigerator for up to 3 days
