Salads can be so much more than just a side dish. Our sweet potato salad with quinoa and pomegranate is a prime example of how colorful, healthy, and satisfying a salad can be. This salad combines the sweetness of sweet potatoes with the freshness of spinach, the crunch of quinoa, and the juiciness of pomegranate seeds—perfect for gourmets, home cooks, and anyone who enjoys exploring new dishes!
Preparation time: 25 minutes
Ingredients for 4 servings:
- 2 large sweet potatoes
- 10 tbsp olive oil
- 100g quinoa
- 8 sprigs of basil
- 4 tbsp fruit vinegar
- 2 tsp mustard
- 2 tsp honey
- 1 lime
- 1 tsp ground cardamom
- 300 g fresh baby spinach
- 160 g pomegranate seeds
- salt and pepper
Preparation:
- Roast sweet potatoes:
Wash the sweet potatoes, cut them into small cubes, and fry them in a pan with 1 tablespoon of olive oil. Cover the pan and continue frying the sweet potatoes over low to medium heat for about 10 minutes, turning occasionally, until they are nice and soft and lightly browned. Alternatively, you can bake the sweet potatoes in the oven for an even more intense flavor. - Preparing quinoa:
While the sweet potatoes are roasting, prepare the quinoa according to the package directions. The quinoa adds an extra crunchy texture to the salad and is rich in protein. Make sure to cook the quinoa until fluffy and then let it cool. - Mix the vinaigrette:
For the vinaigrette, finely chop the basil and mix it with the remaining olive oil, fruit vinegar, mustard, honey, lime juice, and cardamom. This mixture gives the salad a wonderfully spicy and sweet note. - Assemble the salad:
In a large bowl, combine the roasted sweet potatoes, cooked quinoa, fresh baby spinach, and pomegranate seeds. Pour the prepared vinaigrette over the sweet potatoes and mix well. Arrange the sweet potatoes in the salad to ensure a balanced distribution of the ingredients. - Seasoning:
Season the salad with salt and pepper. Finally, you can refine the salad with walnuts by lightly toasting them and sprinkling them over the salad. Garnish with pomegranate seeds for an additional pop of color.
Tips & Variations:
- Adaptations: For an extra protein source, add grilled chicken or roasted chickpeas. Top the salad with toasted walnuts or almonds for an extra crunchy texture.
- Seasonal adjustments: In spring, you can add asparagus pieces, while in fall, roasted pumpkin makes a delicious addition. You can also toss in apple slices for a fruity freshness.
Serving suggestion:
Present the sweet potato salad in Springlane's Misty Cliff bowl to showcase the colors and textures of the dish. Garnish with a few fresh basil leaves to not only add flavor but also visual appeal. Serve with a glass of chilled lemon water or a refreshing herbal tea—ideal for complementing the salad's fresh flavors. Scatter the pomegranate seeds and walnuts over the salad for the perfect finishing touch.
Conclusion:
The sweet potato salad with spinach, quinoa and pomegranate is a simple but flavorful dish that is quick and easy to prepare.With just a few ingredients, you can conjure up a healthy and filling meal that's both delicious and appealing. Tossing the sweet potatoes in the salad and the quinoa with the dressing creates a harmonious combination of sweet and spicy flavors. Mixing spinach with quinoa and tossing pomegranate over the salad completes the whole thing. Try this recipe and be enchanted by the variety of flavors.
Have fun cooking and enjoy your meal!
