Salad
6 servings
15 minutes
30 minutes
Lara Lyn Carter
3 cups cooked quinoa
2 large sweet potatoes
1 cup scallions, chopped
1 cup feta cheese crumbled
1 cup cranberries
1/4 cup olive oil
1/4 cup D’Vash Sweet Potato Nectar
1/4 cup balsamic vinegar
Peel the sweet potatoes and dice them into bites. Bake the sweet potatoes on a baking sheet for 30 minutes.
In a large bowl combine combine the quinoa, cranberries, and potatoes.
In a small bowl whisk the olive oil, D’Vash and balsamic vinegar together and pour over the quinoa and potatoes.
Toss in the feta and scallions and stir well. Serve warm or cold.
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