Ingredients

The following ingredients have 4 Servings
  • 2 large sweet potatoes (peeled and cubed)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup quinoa (rinsed)
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1 small green apple (diced)
  • 1 tablespoon fresh lemon juice
  • 5 ounces Baby Spinach
  • 1/3 cup pomegranate seeds
  • 1/3 cup walnuts (toasted)
  • 1/2 cup balsamic vinegar
  • 1 tablespoon Swerve (or sweetener of choice)
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup extra virgin olive oil

Instruction

  • Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, paprika, salt and pepper. Place on a parchment-lined baking sheet in a single layer, and roast for 45 minutes, stirring after 20 minutes. Allow to cool slightly.
  • Meanwhile, in a large skillet combine quinoa, olive oil, 1/2 cup water, salt and pepper. Cook, stirring occasionally, over medium heat for about 10 to 19 minutes, until crispy. Drain on paper towels and allow to cool.
  • Make the dressing by combining balsamic vinegar, sweetener, Dijon mustard, garlic, sea salt and cayenne pepper in a blender. Add oil in a steady stream and process until emulsified.
  • Toss apple and lemon juice in a small bowl.
  • In a large bowl combine spinach, pomegranate seeds, walnuts and apple. Add roasted sweet potatoes, crispy quinoa and toss with the desired amount of dressing.