A perfect fall side dish featuring quinoa, sweet potatoes, and a delightful maple apple cider vinaigrette. This salad balances tangy and sweet flavors, making it an amazing choice for entertaining or meal prep.
1: Preheat oven to 425°F.
2: Drizzle sweet potatoes with olive oil and season with salt and pepper.
3: Roast sweet potatoes for 25-30 minutes, turning once midway.
4: Allow roasted sweet potatoes to cool.
5: Cook quinoa according to packaging instructions and fluff with a fork.
6: To make the dressing, combine apple cider vinegar, maple syrup, olive oil, salt, and black pepper in a bowl and whisk until incorporated.
7: In a large bowl, add quinoa, sweet potato, radicchio, celery, green onion, pomegranate seeds, pepitas, and parsley.
8: Drizzle dressing over the salad and toss to combine.
9: Adjust salt to taste before serving.
