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.