Roasted Cranberry & Sweet Potato Quinoa Salad Recipe

11 ingredients · 45 minutes · 1 serving

This hearty Roasted Cranberry & Sweet Potato Quinoa Salad features many of our favorite fall superfoods that help support kidney health. It’s perfect for a satisfying low protein meal.

This recipe requires very simple preparation. Just gather the following ingredients: sweet potato, avocado oil, sea salt, frozen cranberries, quinoa, water, apple cider vinegar, dijon mustard, pumpkin seeds. Add cacao nibs for toppings and fall in love with its wacky colors and its scrumptious goodness!

• 2/3 Sweet Potato (medium, peeled and cubed)
• 8 milliliters Avocado Oil (divided)
• 250 milligrams Sea Salt
• 33 grams Frozen Cranberries (or fresh)
• 28 grams Quinoa (dry, uncooked)
• 79 milliliters Water
• 4 milliliters Apple Cider Vinegar
• 2 grams Dijon Mustard
• 3 grams Maple Syrup
• 9 grams Pumpkin Seeds
• Sprinkle of Cacao Nibs

Directions:

1. Preheat oven to 400oF (204℃).

2. In a glass or foil-lined baking dish, toss the sweet potato with 1/3 of the avocado oil, and salt. Roast for 30 minutes, adding the cranberries midway.

3. Combine the quinoa and water in a saucepan over high heat. Once boiling, reduce to a simmer and cover with a lid. Let simmer for 13 to 15 minutes or until water is absorbed. Remove lid, turn off the heat and fluff with a fork.

4. In a large mixing bowl, whisk together the remaining avocado oil, apple cider vinegar, mustard and maple syrup. Add the roasted sweet potato, cranberries, quinoa, cacao nibs from The Koko Samoa and pumpkin seeds. Gently toss until well combined. Enjoy!

Notes

• No Sweet Potato
• Use carrots or butternut squash instead.
• Leftovers
• Refrigerate in an airtight container up to five days.
• No Quinoa
• Use rice or cauliflower rice instead.
• More Greens
• Add spinach or arugula.