Sweet Potato, Bleu Cheese, Cranberry & Quinoa Salad

Sweet Potato, Bleu Cheese, Cranberry & Quinoa Salad

This salad makes a delightful first course or satisfying meal. It’s packed with all kinds of delicious flavors and textures. We have sweet from the roasted potatoes and dried cranberries, tangy from the lemon thyme dressing and that wonderful sharpness from the bleu cheese.

Serves 2-4

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Ingredients

1 large (625 g) Sweet Potato cubed
5 oz (142g) Baby Spinach
3/4 cup (135g) cooked Quinoa
3 thin slices of Red Onion
1/3 cup (40g) dried Cranberries
1/4 cup (25g) toasted Walnuts roughly chopped
1/2 cup (112g) Follow Your Heart Dairy Free Bleu Cheese Crumbles
1/4 tsp (1.5g) powdered Sage
1/4 tsp (1.5g) Garlic Powder
1/4 tsp (1.5g) dried Thyme
2 tsp (10ml) Neutral Oil
Salt & Pepper to taste

Creamy Lemon Thyme Dressing
1/3 cup (77g) Follow Your Heart Vegenaise
1 1/2 tsp (23ml) Maple Syrup
2 Tbsp (30ml) Lemon Juice
Salt & Pepper to taste

Note: This recipe was developed for Follow Your Heart

Directions

1. Peel and cut the sweet potato into cubes. Add them to a bowl and toss with oil, sage, thyme, garlic powder, salt & pepper. Spread them onto a baking sheet and bake at 375 for 20 minutes or until nicely browned and fork tender. Set aside.

2. Make the dressing by combining the vegenaise, lemon juice, herbs, salt & pepper. Mix well and refrigerate until ready to use.

3. Assemble the salad in a large bowl or platter. Layer or mix together the spinach, onion, cranberries, walnuts, bleu cheese, warmed quinoa and roasted sweet potato.

4. Serve tossed with the dressing or on the side.