It feels weird to be writing this post while away on a tropical island. Christmas is three days away and for the very first time, I’m not going to be celebrating with my family, I won’t unwrap presents, eat way too many cookies and run from one party to the next. I couldn’t be happier to be spending the holidays here in Bali, but I must say that a part of me will miss the traditional festivities.
I promised myself I wouldn’t work while on vacation, but I have one last recipe to share with you before this year ends (I can’t believe I’m actually writing this!).
I created this festive salad before leaving for my trip a few weeks ago. It’s the second recipe of a fun collaboration I did with Patience Fruit & Co this month (the first recipe was this chai-spiced fruit cake).
This salad would be perfect for a potluck contribution, a dinner with friends, or as a side dish on a holiday table. It’s gorgeous, nourishing, sweet, crunchy and tangy, and will certainly make a great impression.
This salad is a joyful combination of fluffy quinoa, roasted sweet potatoes, crunchy apples, sweet dried cranberries and peppery arugula, topped with rosemary & maple caramelized pecans (these are totally addicting and make the BEST snack on their on!), and finished with a tangy lemon rosemary dressing to brighten it all up.
I’m using Patience Fruit & Co whole & juicy dried cranberries here, and they truly make the world of a difference. I’m not exaggerating one bit when I say that they are by far the juiciest, most delicious dried cranberries I’ve ever tried. I highly encourage you to try them and see for yourself!
I hope your Christmas is filled with laughter, joyful moments, and lots of great food. I will see you in 2017 with a whole lot of new recipes and inspiration! In the meantime, you can follow me on Instagram to get a few peaks into my Bali vacation. x
This post was sponsored by Patience Fruit & Co. All thoughts and opinions are my own and I truly think their products are amazing. Thanks for supporting the brands who support The Green Life!
Sweet Potato Quinoa Salad with Apples, Cranberries & Caramelized Rosemary Pecans
- 2 medium sweet potatoes peeled and diced (about 4-5 cups)
- 2 tbsp 30 ml avocado or grapeseed oil for cooking (or olive oil)
- Cayenne pepper or chili powder to taste (optional)
- Sea salt and black pepper
- 1 cup 170 g. white quinoa
- 6-8 cups 400-600 g. arugula
- ½ red onion thinly sliced
- 1/3 cup 60 g. [url href="http://www.patiencefruitco.com/en/products/whole-juicy-dried-cranberries-sweetened-with-apple-juice/" target="_blank"]Patience Fruit & Co whole & juicy dried cranberries[/url]
- 1-2 apples cored and thinly sliced
- 3/4 cup 180 ml raw pecans
- 2 tbsp 30 ml pure maple syrup
- 1 tsp 10 ml fresh rosemary, chopped
- Pinch of sea salt
Lemon & rosemary dressing
- 3 tbsp 45 ml extra-virgin olive oil
- 2 tbsp 30 ml freshly squeezed lemon juice (about 1 large lemon)
- 1 tsp 10 ml dijon mustard
- 1 tsp 10 ml pure maple syrup
- 1 small garlic clove pressed
- 1/2 tsp 5 ml fresh rosemary, finely chopped
- Pinch of sea salt
For the sweet potatoes
Preheat the oven to 375 °F (190 °C). Line a baking sheet with parchment paper and add the diced sweet potatoes. Drizzle with the oil and sprinkle with cayenne pepper or chili powder if using, sea salt and pepper. Toss to coat.
Bake in the oven for 20-25 minutes or until the potatoes are slightly golden, tossing once halfway through.
For the quinoa
Place the quinoa in a fine-mesh strainer and rince well under running water. Place in a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15-18 minutes, until the water is absorbed and the quinoa tender and fluffy. Transfer to a bowl and place in the fridge. Let it cool completely.
For the caramelized pecans
Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper. In a bowl, place the pecans, maple syrup, rosemary and sea salt and toss well to coat. parchemin. Spread the pecans evenly on the prepared baking sheet and bake in the oven for 10-12 minutes, until the pecans are caramelized. Remove from the oven and let cool completely.
Place all the dressing ingredients in a small jar, and shake well to mix.
Place the arugula in a large bowl or serving plate. Then add the cooked quinoa, roasted sweet potatoes, sliced apples, red onion, caramelized pecans and dried cranberries. Drizzle the dressing on top right before serving. Enjoy!