The sweet nutty and buttery flavor of the salad complements the acid and sweet notes of the dressing. Lots of beta carotene from the sweet potato, a complete amino acid profile from the quinoa and pecans for a healthy brain.
Prep: 15 mins | Cook: 30 mins | Total: 45 mins
2 cup of cubed sweet potato (about 2 small sweet potatoes)
½ tsp of olive oil
¼ cup of quinoa
½ cup of water
½ cup of pecans
Salt and black pepper for sprinkling
5 cups of mixed greens
12 cherry tomatoes halved
2 tsp balsamic vinegar
1 tsp of mustard
1 ½ tsp of honey
2 tbsp of olive oil
Salt & black pepper to taste
Preheat the oven to 350ºF (180ºC). Place the sweet potato in a baking dish, sprinkle with salt, black pepper and drizzle with olive oil. Mix well and roast in the oven for about 30 minutes stirring every 10 minutes. Rise the quinoa well, to remove the bitter taste. Place the quinoa in a small saucepan, add the water, sprinkle some salt. Bring to a boil, reduce the heat, cover and simmer for about 5 minutes or until all the water has evaporated. Let it stand for 5 minutes then fluff with a fork. (The sweet potato and quinoa can be prepared the night before.) Place the pecans in a piece of foil and toast in the oven for about 5 minutes or until fragrant. For the dressing whisk all the ingredients until a smooth dressing is formed.
Divide the mixed greens into 2 plates. Sprinkle the quinoa, sweet potatoes, pecans and cherry tomatoes. Top it with the dressing and enjoy!