Fall Quinoa Salad with Poppy Seed Dressing

 

Salad with roasted sweet potatoes and Brussels sprouts, beets, dried cranberries, quinoa, feta, and poppy seed dressing. A simple and delicious fall meal that everyone will appreciate.

 

Ingredient Checklist

nonstick cooking spray

Salad:

1 medium sweet potato, peeled and chopped

½ cup sliced Brussels sprouts

2 tablespoons olive oil

salt and ground black pepper to taste

1 cup cold cooked quinoa

1 (8 ounce) can sliced beets

⅓ cup sweetened dried cranberries

 

Poppy Seed Dressing:

½ cup white vinegar

⅓ cup white sugar

1 tablespoon minced onion

1 tablespoon poppy seeds

1 teaspoon salt

1 teaspoon dry mustard

½ cup crumbled feta cheese

 

Heat the oven to 475° F. Coat a baking sheet with nonstick cooking spray.

Place the sweet potato and Brussels sprouts on a baking sheet that has been preheated. Season with salt and pepper and drizzle with olive oil.

Roast in a preheated oven for 15 to 20 minutes, or until the vegetables are soft and gently browned, monitoring every 5 minutes to ensure they don't overcook. Remove from the oven and set aside for 15 to 20 minutes to cool.

 

While the vegetables cool, combine the quinoa with the beets and cranberries in a mixing dish.

In a mixing bowl, combine the vinegar, sugar, onion, poppy seeds, salt, and dry mustard for the dressing.

Cooled veggies should be included into the quinoa mixture. Gently fold in the dressing and feta cheese. It can be served either warm or cold.