Quinoa and Sweet Potato Salad

Eating healthy when on holiday abroad can sometimes be challenging. Normally I try to eat as healthy as possible but the meals on my recent holiday were a mix of both healthy and junk food due to poor planning. One of the healthy meals I had was a salad made with quinoa and roasted butternut squash. Since I liked it so much I tried to recreate the recipe with some of my own tweaks. So here it is…… Enjoy!


Ingredients for salad:

1/4- 1/2 cup cooked quinoa

1 medium sweet potato, baked and cubed

1 small red onion, chopped

2-3 cups salad mix of choice

2-3 tbsp of dried cranberries or raisins

1-2 small tangerines or clementines segments

1-2 tbsp toasted almond slices

Goat cheese

Ingredients for Honey sesame vinaigrette:

1 tbsp extra virgin olive oil

1/4 cup apple cider vinegar

1 tsp salt

1 1/2 tbsp tahini

1/4 tsp ginger powder

2 tbsp raw honey

1-2 tbsp water


Add all the dressing ingredients in a glass jar with lid and shake to mix it well.

In a large bowl assemble the salad ingredients and top it with the dressing or serve it on side.

Store remaining dressing in the refrigerator for upto one week.


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