Savory Sweet Potato Salad

Stay nourished through winter with quinoa, pomegranate, dried cherries, arugula, and pumpkin seeds in apple cider vinaigrette. Fall and Winter Sweet Potato Salad #quinoasalad #pomegranate #thanksgiving #christmas #holidaysalad

Savory Sweet Potato Salad is a mouth-watering sweet potato salad with arugula, pomegranate, dried cherries, quinoa, and pepitas in apple cider vinaigrette. It represents every flavor of the palate and makes the perfect holiday dinner side dish.

Course Salad, Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 1-cup servings

Calories 302kcal

Author Traci - TheKitchenGirl.com

Ingredients

For the Salad:

1/2 cup dry Quinoa or 1 cup cooked
1 medium Sweet Potato
1/4 cup Pepitas
2 cups Baby Arugula
1/2 cup Pomegranate Arils
1/4 cup Dried Cherries lightly chopped

For the vinaigrette:

2 Tbsp Bragg Raw Apple Cider Vinegar
1/4 cup Extra Virgin Olive Oil
2 tsp Maple Syrup
1/4 tsp Kosher Salt
Black Pepper to taste

Instructions

Cook dry QUINOA according to package instructions; allow to cool.

To cook the sweet potatoes

In the oven:
Peel skin, chop into cubes, toss in extra virgin olive oil, and bake at 400° until tender (about 10-14 minutes); allow to cool before adding to the salad.
In the microwave:
Pierce raw SWEET POTATO several times with a knife; place in the microwave; cook on high until tender (5-8 minutes); allow to cool; remove skin; chop into bite-sized pieces; allow to cool before adding to the salad.

Toast the pepitas

Place PEPITAS on a baking tray under low-flame broiler in oven or toaster oven; gently toast until fragrant (be careful, they burn easily).

Apple cider vinaigrette

In a bowl, whisk together APPLE CIDER VINEGAR, OLIVE OIL, MAPLE SYRUP, SALT, and PEPPER; cover and chill up until needed.
To serve, toss together QUINOA, SWEET POTATO, ARUGULA, PUMPKIN SEEDS, POMEGRANATE ARILS, DRIED CHERRIES, and VINAIGRETTE.

Nutrition