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Grain Salad with Roast Sweet Potato

A vibrant and flavorful salad featuring roasted sweet potatoes, nutty grains, and fresh vegetables, dressed with lemon juice and balsamic vinegar.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa or farro Choose either quinoa or farro based on preference.
  • 2 medium sweet potatoes, peeled and diced Diced into even cubes for uniform roasting.
  • 2 tablespoons olive oil For tossing sweet potatoes.
  • to taste Salt and pepper Season to your preference.
  • 1 cup cherry tomatoes, halved Fresh and vibrant for added flavor.
  • 1/2 medium red onion, diced For a sharp, sweet taste.
  • 1/4 cup fresh parsley, chopped For freshness.
  • 1/4 cup feta cheese, crumbled (optional) Add for extra flavor.
  • 1 tablespoon balsamic vinegar For the dressing.
  • 1 Juice of 1 lemon For brightness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced sweet potatoes in olive oil, salt, and pepper. Spread them evenly on a baking sheet.
  3. Place the baking sheet in the oven and roast for about 25-30 minutes until the sweet potatoes are tender and have a slight caramelization.
  4. While the sweet potatoes are roasting, cook the quinoa or farro according to package instructions. Once cooked, fluff it with a fork and set aside.
  5. In a large bowl, mix together the cooked grains, roasted sweet potatoes, halved cherry tomatoes, diced red onion, and chopped parsley.
  6. Drizzle with lemon juice and balsamic vinegar. Toss gently to combine all the ingredients.
  7. If desired, sprinkle crumbled feta on top before serving for an extra layer of flavor.

Notes

Customize with your favorite vegetables or toppings like nuts. This salad can be prepped ahead and stored in the refrigerator for up to three days.