Enjoy this Roasted sweet potatoes w. quinoa and red leaf lettuce!
FOR THE SALAD:
1½ lbs. sweet potatoes, peeled and chopped into ½ inch chunks
2 tbsp extra virgin olive oil, divided
½ cup dry uncooked quinoa, rinsed
1 cup water (for cooking quinoa)
5 cups (packed) red leaf lettuce, chopped into small pieces
1 apple, cored and sliced
¾ cup walnuts, coarsely chopped
½ cup dried raisins
Sea salt, to taste
FOR THE VINAIGRETTE:
¼ cup extra virgin olive oil
2 tbsp apple cider vinegar
2 tbsp lemon juice
¼ cup maple syrup
Preheat the oven to 400 degrees F. On a large baking sheet lined with parchment paper, toss together the sweet potatoes with one tablespoon of olive oil and salt to taste.
Spread the sweet potatoes out onto pan in a single layer and roast for 15 minutes before stirring and flipping. Roast for another 10 minutes, until tender and lightly browned.
Prepare the quinoa according to package directions. Allow cooling.
Place the chopped red leaf lettuce in a mixing bowl.
After the sweet potatoes are ready to place them in the mixing bowl with the red leaf lettuce and add the remaining salad ingredients.
Combine the vinaigrette ingredients together and emulsify by shaking!
Add vinaigrette to the salad and toss well to combine.