Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Roasted sweet potato and Brussels sprouts salad with beets, dried cranberries, quinoa, feta, and poppy seed dressing.

Recipe Summary test

prep:
10 mins
cook:
15 mins
additional:
15 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Salad:
Poppy Seed Dressing:

Directions

Instructions Checklist
  • Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.

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  • Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.

  • Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes, checking every 5 minutes to make sure veggies aren't overcooking. Remove from the oven and let cool, 15 to 20 minutes.

  • While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.

  • Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.

  • Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.

Nutrition Facts

384 calories; protein 8.9g; carbohydrates 53.4g; fat 15.7g; cholesterol 28mg; sodium 1081mg. Full Nutrition
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Reviews (2)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/30/2021
Made it vegan by adding silken tofu and a clove of garlic in the dressing. No feta. Also, cooked my own beets instead of using canned. It came out yummy. Read More
Rating: 4 stars
11/23/2020
This would be a 5-star recipe if not for the couple tweaks I had to make. The flavors and texture are perfectly balanced, but there is way too much dressing. I only made half and that was more than enough. Otherwise, the quinoa would be swimming in liquid. Also, roasting at 475 for 15-20 minutes would be way too hot, at least in my oven, so I did 400F and the veggies came out perfectly done and nicely roasted. I also used 1/3 cup feta instead of 1/2 cup, as I didn't want it to overpower the other flavors. I couldn't find beets in an 8oz can, so I just used half of a larger can. This one's a keeper and I'll make it again! Next time I might use a little less sugar in the dressing. Read More