Leafy salads have a time and a place, just like grain-based salads. This hearty kind is roasted in the oven, full of tasty surprises that make you feel cozy and warm. It’s ideal for cool fall days. This salad combines one of the fall’s best vegetables, the sweet potato, with arugula, quinoa, raisins, and more! What’s great about the base of sweet potatoes and quinoa is that you can add whatever you have on hand. Did you go apple picking and have too many apples? Add them to the salad! Swap craisins for raisins if you have leftovers after Thanksgiving. Let your creativity fly!
here’s what you’ll need
Sweet Potato: To create this warm grain salad, we’ll roast the sweet potato to tender, caramelized perfection. Quinoa: Quinoa adds nutrient-filled bulk to this salad. You could also use bulgur, couscous, or farro. Arugula: While the slightly spicy flavor of arugula does well here, you could also use kale, spinach, or whatever leafy green you have on hand. Flavor Makers: Feta cheese, raisins, red onion, and mint take this potato salad to the next level. Hummus Dressing: Finish it off with a quick hummus dressing. Just combine hummus, lemon juice, and a touch of cold water!
here’s how to make it
Step 1: Prep The Sweet PotatoesFirst, preheat the oven to 425°F (218°C) and dice the sweet potato into small bite-sized pieces. Step 2: Coat and Cook the PotatoesSpread the sweet potato pieces onto a parchment-lined baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper, tossing to evenly coat. Bake for 20 to 30 minutes, until fork tender. Step 3: Cook the QuinoaBring 1 cup of water to a simmer and add the quinoa. Cover and cook for 10 to 20 minutes, or until the water is absorbed and the quinoa is tender. Step 4: Make the DressingTo make the dressing, stir together the hummus, lemon juice, and water, adding more water as needed to reach a sauce consistency. Step 5: Assemble and ServeRight before serving, toss together all of the salad ingredients. Drizzle with dressing and serve immediately.
Salad Variations
Any Orange Veggie: Instead of sweet potato, you can sub butternut squash, pumpkin, or even carrot. Add Nuts: Add some crunch by throwing in a handful of roughly chopped almonds or walnuts. Change Up The Cheese: Any tangy cheese works well here (like goat cheese!).
The cone of shame doesn’t slow this sweet potato stealer down.
