Author Notes
I love salad for lunch or occasionally for a light dinner in which case it needs to be super hearty. The more unusual the ingredients, the better. I concocted this one while pregnant with my daughter, Heron when I craved super foods. It is packed with them. The lime, chili, and sweet potato also make delicious companions. I love what happens when you add vinaigrette to warm potatoes. It absorbs the flavors like a sponge instead of sitting on top. For this one, I dress the warm quinoa and roasted sweet potatoes and dress the greens separate. —aimee heimbinder | heartandheron.com
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Ingredients
- salad
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1/2 cup
quinoa
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1
sweet potato
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1/3 cup
walnuts or pumpkin seeds
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1
avocado
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3 cups
hearty mixed greens
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2 pinches
salt and pepper
- chili lime vinaigrette
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1
lime juiced
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1/2 cup
olive oil
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1/2 teaspoon
chili powder
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1 teaspoon
honey
Directions
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Prepare quinoa per package instructions.
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Preheat oven to 350. Peel your sweet potato and cut into 1-inch chunks. Toss the sweet potato with olive oil and salt and pepper. Place on parchment-lined cookie sheet and roast for about 25 minutes, flipping them over once in the middle of roasting.
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Slice avocado.
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Prepare the dressing. Then combine the warm ingredients (quinoa and sweet potato) and add half of your dressing to those ingredients.
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Toss the remaining ingredients with the dressing and compose your salad.
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