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Discover the delightful combination of flavors in our Maple Dijon Sweet Potato Salad. This vibrant dish brings together the natural sweetness of roasted sweet potatoes, the nuttiness of quinoa, and the tangy notes of a maple Dijon dressing. Perfect for gatherings, lunchboxes, or a light dinner, this salad is not only visually appealing but also packed with nutrients. In this article, we will explore the ingredients, preparation steps, nutritional benefits, and serving suggestions, empowering you to create a wholesome meal that your family and friends will love.

Maple Dijon Sweet Potato Salad

Indulge in the vibrant flavors of Maple Dijon Sweet Potato Salad, a perfect blend of roasted sweet potatoes, nutty quinoa, and a tangy maple Dijon dressing. This nutritious dish is ideal for gatherings, lunchboxes, or a light dinner. Packed with vitamins, fiber, and protein, it's versatile for various occasions. Learn the step-by-step preparation, ingredient benefits, and serving suggestions to create this delightful salad that everyone will love. Enjoy a wholesome and delicious meal!
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Ingredients
  

3 medium sweet potatoes, peeled and diced

1 cup of cooked quinoa (optional for extra protein)

1/2 cup red onion, finely chopped

1/2 cup celery, diced

1/2 cup dried cranberries

1/4 cup pecans or walnuts, chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

For the Maple Dijon Dressing:

3 tablespoons pure maple syrup

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1/4 cup extra-virgin olive oil

Salt and pepper to taste

Instructions
 

Preheat the Oven:

    Preheat your oven to 400°F (200°C).

      Cook the Sweet Potatoes:

        Spread the diced sweet potatoes on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, tossing halfway through.

          Prepare the Quinoa (if using):

            While the sweet potatoes are roasting, rinse the quinoa under cold water. In a medium saucepan, combine 1 cup quinoa with 2 cups water or vegetable broth. Bring to a boil, then lower the heat, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and let cool.

              Make the Dressing:

                In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and olive oil. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference.

                  Combine the Salad:

                    In a large mixing bowl, combine the roasted sweet potatoes, cooked quinoa (if used), red onion, celery, cranberries, nuts, and parsley. Drizzle the Maple Dijon dressing over the salad and gently toss to combine.

                      Top It Off:

                        If desired, sprinkle the salad with crumbled feta cheese for an added layer of flavor.

                          Serve:

                            Serve immediately or let the salad chill in the refrigerator for about 30 minutes to allow the flavors to meld.

                              Prep Time, Total Time, Servings: 15 min | 1 hr | 4-6 servings