This recipe is gluten-free, dairy-free, soy-free, nut-free and vegetarian.
This recipe was inspired by Bobby Flay’s, “Grilled Sweet Potato and Green Onion Salad.” I loved the flavors of Bobby Flay’s recipe and wanted to create a complete meal which included protein and vitamin-rich leafy greens.
- Recipe Yields: 4 servings
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Notes: You can parboil potatoes and cook quinoa up to one day prior to making this recipe.
- 2 large sweet potatoes, do not peel
- 10 oz. washed spinach or mixed greens, or a mix of both
- ¼ c. dried cranberries
- 4 scallions, whole
- 1 c. Quinoa
- 2 Tbsp extra virgin olive oil
- Salt & Pepper to taste
For the Vinaigrette
- ¼ c. balsamic vinger
- 1 tsp. Dijon mustard
- 2 Tbsp. extra virgin olive oil
Whisk vinaigrette ingredients together and set aside.
- Place potatoes in a large saucepan, cover by an inch with cold water and bring to a boil over high heat. Cook until just cooked through but not soft, about 20-25 minutes. Remove from water and let cool.
- Cook quinoa according to directions and let cool.
- Rinse scallions, brush with olive oil and season with salt and pepper.
- When sweet potatoes are cool enough to handle, slice crosswise into ½-inch thick slices (must be fork-tender), brush with oil and season with salt and pepper.
- Grill the sweet potatoes until slightly browned and cooked through, about 1½ minutes per side. Grill scallions until slightly charred and softened, about 4 minutes.
- Cut grilled potatoes into cubes and chop the scallions.
- Toss greens, sweet potatoes, dried cranberries, scallions and cooled quinoa in a large bowl with the vinaigrette.
This is a great one-dish meal to serve at room temperature, which makes it easy to bring to a BBQ or as an easy week-night dinner. Sweet potatoes and spinach are packed with Vitamin A and C, providing antioxidants and fiber, while the quinoa is a delicious, protein-rich addition to this simple salad.