With roasted sweet potato, fluffy quinoa, arugula, crumbled feta, and a quick hummus dressing, this warm Sweet Potato Salad recipe is a hearty side salad for serving up on any occasion.
2mediumsweet potatoescan sub butternut squash or pumpkin
2Tbspolive oil30 mL
¼tspeach salt and pepper
½cupuncooked quinoa90 g
2cupsarugula50 g
1cupfeta cheesecubed or crumbled, can sub goat cheese, 75 g
½cupraisins75 g
½cupdiced red onion75 g
¼cupfresh torn mint
Hummus Dressing
½cuphummus100 g
1Tbsplemon juice15 mL
2tspwater5 to 10 mL
Instructions
Roast: Preheat oven to 425°F (218°C). Dice the sweet potato into small bite-sized cubes. Spread onto a parchment-lined baking sheet and drizzle with oil and sprinkle with salt and pepper, tossing to evenly coat. Bake for 20 to 30 minutes, until fork-tender.
Quinoa: Bring 1 cup of water to a simmer then add quinoa. Cover and cook for 10 to 12 minutes, or until water is absorbed and quinoa is tender.
Dressing: Stir together hummus, lemon juice and water, adding more water as needed to reach a sauce consistency.
Assemble: Right before serving, toss together all salad ingredients. Drizzle with dressing and serve immediately.
Notes
This salad does not store well and is best served right away. If you want to prep it in advance, you can cook everything before hand (roast the sweet potatoes, cook the quinoa), but hold off on mixing everything together until just before serving.