A chilled quinoa side dish filled with sweet potato, pomegranate, clementines, apple, and topped with feta cheese. This salad has a complementary lemon-honey vinaigrette.
Well I didn’t forget. And I think you guys are really going to like this one.
I take that back. I think you guys are really going to love this one.
This dish is definitely a winter-inspired (and I suppose fall-inspired) salad. The clementines, pomegranates, and apple are all in season right now. Oh, and so are sweet potatoes. But I like to eat sweet potatoes year round. Breakfast, lunch, and dinner. I can never get enough sweet potato. I know, I know – a little strange, but true.
The quinoa is flavored with a simple lemon and honey vinaigrette to keep things nice and light. Which is perfect after you’ve eaten an entire tray full of milk chocolate meltaway cookies. I tend to crave salads after I polish off a tray of cookies… Or, wait. I may be the only person that eats a salad after half a dozen cookies. Just like I may be the only person that admits that I could eat sweet potatoes breakfast, lunch, and dinner. Oh, well. Gotta get those veggies in somehow right? 🙂
So if you have some extra time, I would recommend peeling your sweet potatoes, chopping them, and roasting them on the stovetop with a little bit of olive oil and sea salt. But if you are in a hurry, I have a little shortcut I like to do sometimes. A small sacrifice of flavor and texture, but not too bad. I wash the sweet potato, poke some holes with a fork, and microwave it for about 4 minutes (longer if it is a bigger potato). After it has cooled for a minute or so, the skin peels right off and it’s super quick to cut up the potato.
I hope you guys eat lots and lots of this salad to prepare for the super decadent dessert I have coming your way tomorrow! It will all balance out somehow, right? 🙂
- 1/2 cup quinoa
- 1 cup water
- 1 tsp . knorr tomato bouillon optional
- 2/3 cup pomegranate seeds about 1/2 of a pomegranate
- 2 clementines peeled
- 1 cup sweet potato peeled and chopped
- 1 small granny smith apple
- 1/4 cup feta cheese
- 2 tbsp . olive oil
- 1/4 tsp . sea salt
- 1/4 tsp . pepper more or less to taste
- 1 tbsp . honey
- 4 tbsp . lemon juice or one medium lemon squeezed
In a small saucepan, combine quinoa with water and tomato bouillon if desired. The tomato bouillon gives the quinoa more flavor which I really like with quinoa. Bring to a boil, reduce heat to low, and cover the pan with a lid.
Turn heat all the way to the lowest setting and cook covered for 15 minutes or until the water has completely absorbed in the quinoa.
Turn off the heat and let stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside.
Meanwhile wash, peel, and chop your sweet potato. Cook the sweet potato in a medium saucepan with a little bit of olive oil (1-2 tbsp.) over medium heat until tender. If you don't have time to cook it that way, wash the potato, poke some holes in it with a fork and cook it in the microwave until tender (about 4 minutes for a small sweet potato). Let it cool and then cut in half. The skins should peel off easily and then you can chop up the potato into smaller pieces.
Deseed half of a pomegranate, peel 2 clementines, wash and chop a small apple. Combine the quinoa, pomegranate seeds, clementine, apple, and sweet potato in a medium sized bowl. Lightly stir as to not mash the potatoes,
In a small bowl, combine the olive oil, sea salt, pepper, honey, and lemon juice. Briskly whisk and then pour over salad. Lightly stir once more.
Top with crumbled feta cheese.
Serve immediately or store covered in the fridge for up to 4 days.