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5 from 2 votes
SkinnyMS

Sweet Potato Quinoa Salad with Walnuts and Raisins

Nutrient-rich and filling, this salad is perfect for lunch or dinner.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: dairy-free, Gluten-Free, Vegetarian
Servings: 3 people
Calories: 413kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 1 sweet potato large, peeled and cut into medium cubes
  • 2 tablespoons olive oil divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 cup quinoa cooked
  • 3 cups baby arugula
  • 1 red onion small, sliced thin
  • 1/2 cup walnuts roughly chopped
  • 1/2 cup raisins
  • 1 tablespoon dark balsamic vinegar

Instructions

  • Preheat oven to 400 degrees. Toss the diced sweet potato in 1 tablespoon olive oil, salt, and pepper. Spread onto a baking sheet in one even layer. Roast for approximately 1 hour, or until potatoes are soft and beginning to brown. Remove from oven, dust with cinnamon and cool completely.
  • While potatoes are cooling, toss together quinoa, arugula, onion, walnuts and raisins. Top with cooled potatoes. Drizzle with remaining olive oil and balsamic vinegar.

Nutrition

Serving: 1.5cups | Calories: 413kcal | Carbohydrates: 49g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Sodium: 359mg | Fiber: 6g | Sugar: 19g |
SmartPoints (Freestyle): 15
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SmartPoints (Freestyle): 15
SmartPoints (Freestyle): 15