Sweet Potato Quinoa Green Salad with Curried Almond Dressing
A hearty, flavorful salad with Dreena Burton's creamy almond dressing.
Servings 2 personal salads
Ingredients
- 2 orange sweet potatoes
- 1 1/2 cups cooked quinoa or other grain of choice
- 1 apple, chopped
- 1 rib celery, chopped
- 1/2 avocado, sliced
- chopped romaine or green leaf lettuce or spring mix
Dreena Burton's Curried Almond Dressing
- 1/2 cup raw almonds
- 2 1/2 TBSP apple cider vinegar
- 2 TBSP maple syrup (or two large dates if your blender is strong)
- 1/2 cup water
- 1 clove garlic
- 1 tsp grated fresh ginger
- 1/2 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp curry powder (or curry paste)
Instructions
- Cut sweet potatoes into 1/2 inch cubes, and toss with salt and pepper. Roast in the oven at 425 degrees for about 20-25 minutes. I use my air fryer at 350 for 20 minutes. Alternatively, for a quicker option, microwave the potatoes for 10 minutes or until tender, then cut into cubes.
- Make dressing by combining all ingredients in a small blender jar or blender. Chop celery and apple. Toss apple chunks with lemon juice if you won't be serving the salad immediately.
- Assemble salads by tossing greens with the quinoa, sweet potatoes, apple, celery and avocado. Pour generous amounts of delicious dressing on top.
