Savory Autumn Quinoa Salad with a Zesty Poppy Seed Dressing

Ingredients

• Coating to prevent sticking
• Salad:
• Diced medium sweet potato
• Slices of Brussels sprouts
• Olive oil
• Salt, black pepper
• Chilled cooked quinoa
• Canned sliced beets
• Sweetened dried cranberries
• Poppy Seed Dressing:
• White vinegar
• Granulated sugar
• Minced onion
• Poppy seeds
• Salt
• Dry mustard
• Crumbled feta cheese

Step 1

Get the oven all fired up to a toasty 475 degrees F (245 degrees C) and give a baking sheet a nice spray with some cooking magic.

Step 2

Spread out those lovely sweet potatoes and Brussels sprouts on the baking sheet and drizzle them with a generous splash of olive oil. Sprinkle some salt and pepper over the top for that perfect seasoning.

Step 3

Pop the baking sheet in the preheated oven and let those veggies roast away until they're tender and beautifully browned, usually around 15 to 20 minutes. Remember to check on them every 5 minutes to ensure they're not getting too crispy. Once done, take them out and allow them to cool for about 15 to 20 minutes.

Step 4

While the veggies are chilling out, grab a mixing bowl and toss in some quinoa, beets, and cranberries for a delightful mix.

Step 5

Whisk together a zesty dressing by combining vinegar, sugar, onion, poppy seeds, salt, and a hint of dry mustard in a separate bowl.

Step 6

Once the vegetables have cooled down, gently fold them into the quinoa mixture. Pour in the scrumptious dressing and sprinkle some feta cheese on top, giving it all a gentle mix. Serve this delightful dish either at room temperature or chilled for a refreshing twist.