Delicious Roasted Cranberry & Sweet Potato Quinoa Salad

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Cranberry and sweet potato quinoa salad is a healthy and delicious recipe!

Scale

4 medium sweet potatoes- peeled and cubed (about 24 oz)

1 cup shelled edamame

Avocado oil spray

1/4 tsp salt

2 cups cranberries (frozen or fresh)

2 cups water

2 T. aquafaba (liquid drained off chickpeas)

1 1/2 T apple cider vinegar

2 tsp. Dijon mustard

1 T. maple or date syrup

1/2 c. pumpkin seeds

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Preheat oven to 400F (204C).
Defrost frozen shelled edamame for 30 minutes on the counter or place in a colander and run cool water over for a few minutes.
In a glass or foil-lined baking dish, spritz the sweet potato & edamame lightly with the avocado oil spray and toss with the salt. Roast for 30 minutes, adding the cranberries midway.
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.
In a large mixing bowl, whisk together the aquafaba, apple cider vinegar, mustard, and maple syrup. Add the roasted sweet potato, cranberries, quinoa, and pumpkin seeds. Gently toss until well combined. Enjoy!

Use carrots or butternut squash instead.

Refrigerate in an airtight container up to five days.

Use rice or cauliflower rice instead.

Add spinach or arugula.

Find it online: https://nutritiouslysimple.com/delicious-roasted-cranberry-sweet-potato-quinoa-salad/