Roasted Sweet Potato and Quinoa Salad with Feta and Pumpkin Seeds
Ingredients
- 700 g sweet potatoes
- 200 g quinoa
- 150 g feta cheese
- 50 g pumpkin seeds
- 100 g baby spinach
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 647 kcal
- Protein
- 19.7 g
- Carbohydrate
- 64.9 g
- of which sugars
- 16.3 g
- Fat
- 30.9 g
- of which saturates
- 9.1 g
- Fibre
- 10.1 g
- Salt
- 1.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 200°C. Peel and cube sweet potatoes, toss with 2 tbsp olive oil and season. Roast for 25–30 minutes until caramelised.
- 2
Rinse quinoa well, then simmer in 400ml salted water for 12 minutes. Remove from heat, cover and steam for 5 minutes, then fluff with a fork.
- 3
Toast pumpkin seeds in a dry pan for 3 minutes until they begin to pop. Set aside.
- 4
Whisk honey, apple cider vinegar and remaining olive oil to make a light dressing.
- 5
Combine warm quinoa with baby spinach (it will wilt slightly), then add roasted sweet potato.
- 6
Pour dressing over, toss gently, then crumble feta on top and scatter with toasted pumpkin seeds.
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