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Maple Quinoa Spinach Salad

Maple Quinoa Spinach Salad
Yields4 Servings
 4 cups spinach greens, cut or torn into bite-size pieces
 2 cups cooked white or red quinoa
 2 cups roasted sweet potatoes or butternut squash
 ½ small red onion, thinly sliced
 ½ cup dried cherries
 ½ cup pepitas (raw pumpkin seeds)
 ½ cup crumbled goat cheese
Maple Balsamic Vinaigrette
 ¼ cup balsamic vinegar
 ¼ cup maple syrup
 ½ small onion, finely chopped
 ¾ cup avocado or extra-virgin olive oil
 salt and pepper, to taste
1

Layer all ingredients in a large serving bowl or in individual salad bowls.

2

To make vinaigrette, whisk together vinegar, maple syrup, and onion in a small bowl. While whisking constantly, slowly add the oil. Add salt and pepper to taste and mix again. Top salad with a drizzle of maple balsamic vinaigrette. Enjoy!

Serving Suggestion:
3

These slow cooker sweet potatoes or butternut squash (recipe below or at
https://lifefromscratch.com/recipes/slow-cooker-roasted-sweet-potatoes/) work great in this salad recipe. You can also use the same flavor profile but roast the cubes on a baking sheet in a 400°F oven for 20 minutes, stirring once halfway through.

Slow Cooker Sweet Potatoes
Yields4 Servings
 4 cups sweet potatoes (or butternut squash), peeled and cubed
 2 tbsp avocado oil
 1 tbsp maple syrup
 ¾ tsp ground cinnamon
 ½ tsp sea salt
 ¼ tsp black pepper
  tsp ground cayenne pepper
1

Add sweet potatoes (or squash) to a small (I use a 3-quart) slow cooker. Toss with remaining ingredients. Cook on high for 3 hours. Use as a topping on a loaded salad or serve as a warm side dish. Enjoy!

Ingredients

 4 cups sweet potatoes (or butternut squash), peeled and cubed
 2 tbsp avocado oil
 1 tbsp maple syrup
 ¾ tsp ground cinnamon
 ½ tsp sea salt
 ¼ tsp black pepper
  tsp ground cayenne pepper

Directions

1

Add sweet potatoes (or squash) to a small (I use a 3-quart) slow cooker. Toss with remaining ingredients. Cook on high for 3 hours. Use as a topping on a loaded salad or serve as a warm side dish. Enjoy!

Slow Cooker “Roasted” Sweet Potatoes

Ingredients

 4 cups spinach greens, cut or torn into bite-size pieces
 2 cups cooked white or red quinoa
 2 cups roasted sweet potatoes or butternut squash
 ½ small red onion, thinly sliced
 ½ cup dried cherries
 ½ cup pepitas (raw pumpkin seeds)
 ½ cup crumbled goat cheese
Maple Balsamic Vinaigrette
 ¼ cup balsamic vinegar
 ¼ cup maple syrup
 ½ small onion, finely chopped
 ¾ cup avocado or extra-virgin olive oil
 salt and pepper, to taste

Directions

1

Layer all ingredients in a large serving bowl or in individual salad bowls.

2

To make vinaigrette, whisk together vinegar, maple syrup, and onion in a small bowl. While whisking constantly, slowly add the oil. Add salt and pepper to taste and mix again. Top salad with a drizzle of maple balsamic vinaigrette. Enjoy!

Serving Suggestion:
3

These slow cooker sweet potatoes or butternut squash (recipe below or at
https://lifefromscratch.com/recipes/slow-cooker-roasted-sweet-potatoes/) work great in this salad recipe. You can also use the same flavor profile but roast the cubes on a baking sheet in a 400°F oven for 20 minutes, stirring once halfway through.

Maple Quinoa Spinach Salad

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