Description
A simple, flavorful salad featuring harissa-roasted sweet potatoes, greens, and a light dressing.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon harissa paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces mixed greens
- 1/2 cup cooked quinoa
- 1/4 cup dried cranberries
- 1/4 cup toasted pumpkin seeds
- For the Dressing: 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, harissa paste, salt, and pepper.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast for 20 to 25 minutes, turning halfway, until tender and slightly caramelized. Let cool slightly.
- While the potatoes roast, prepare the dressing by whisking together 3 tablespoons of olive oil, lemon juice, and maple syrup in a small bowl.
- In a large bowl, combine the mixed greens, cooked quinoa, roasted sweet potatoes, dried cranberries, and pumpkin seeds.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately.
Notes
- You can substitute butternut squash for sweet potatoes.
- Toast pumpkin seeds in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 18
- Sodium: 350
- Fat: 25
- Saturated Fat: 3
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 10
- Protein: 8
- Cholesterol: 0
Keywords: harissa, sweet potato, power salad, quinoa, vegetarian, roasted vegetables