I recently attended a dinner and fund raiser at the Mosaic Institute that paid tribute to an outstanding Canadian, the Honourable Senator Murray Sinclair, in recognition of his exemplary life’s work in promoting peace and reconciliation. The evening was truly inspiring.
Also inspiring (on the food side) was a delicious salad created by Oliver and Bonacini, so much so that I decided to try my own similar creation. I hope you’ll agree that this Quinoa-Roasted Yam Salad with Maple Balsamic Dressing recipe is quite a find (proudly patting myself on the back)!
The salad is hearty enough to be served as a main dish, perhaps for lunch with a crusty bread. Or as a first course or a side. Since it has so much going on, you really don’t need any other sides apart from the main protein. It has lots of colours, textures and tastes. And, most importantly, it’s very yummy.
I used Quinoa, but any grain will do. Sweet potatoes can be substituted for yams. The goat cheese adds a creamy, tangy taste and the nuts add a crunch. I tried roasted candied cashews which my husband loved, but I found them a bit too sweet for my taste as the dried cranberries and dressing already provided some sweetness. I think toasted walnuts, pecans or pumpkins seeds would be great. I looked for a sweet tangy rich dressing and found this perfect (and super easy) Maple Balsamic dressing created by Ricardo. I just made a small tweak.
This recipe is healthy, versatile, a palate-pleaser, pretty on the plate and can be made ahead of time. Just save that last drizzle of dressing until right before serving. The ingredients list looks long I know, but it’s easy to make. Hope you enjoy it.
Quinoa-Roasted Yam Salad with Maple Balsamic Dressing
This hearty salad boasts wonderful duos of textures, tastes and colours with sweet-tang, soft-crunch and pastel-bold. A feast for the palate and eyes.
- Total Time:40m
- Serves: 4
Ingredients
Yams
- 2 yams or sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon brown sugar
- 1/4 teaspoon salt
Quinoa
- 1 cup Quinoa, rinsed
- 1 2/3 cups water
- 1/2 teaspoon salt
Maple-Balsamic Dressing
- 1 tablespoon balsamic vinegar
- 1 tablespoon Maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 6 tablespoons oil (canola or olive)
- salt and pepper to taste
Salad
- 3 cups greens (baby spinach, spring lettuce, Mesclun)
- 60 grams goat cheese
- garnish (roasted or candied nuts or seeds; dried cranberries; and/or roasted beets cut in cubes)
Instructions
- Preheat oven to 425F.
- MAKE THE ROASTED YAMS: Pierce the yams (or sweet potatoes). Microwave for 3 minutes. Stand up each yam on a cutting board, peel with a knife, then cut into 1/2 inch cubes. Place on a foil lined pan. Drizzle with oil. Sprinkle with brown sugar and salt. Roast, stirring half way through for 15-20 minutes or until soft and lightly browned. Set aside.
- MAKE THE QUINOA: Place the rinsed Quinoa in a medium pot with the water and salt. Bring to a boil. Set heat to low and simmer for 15 minutes. Let sit for 5 minutes covered, then fluff with a fork. Cool.
- MAKE THE DRESSING: In a small bowl, whisk together the first 5 dressing ingredients. Slowly add the oil while whisking until smoothly blended. Add salt and pepper to taste (about 1/4 teaspoon salt should be about right).
- BUILD THE SALAD: (on individual salad plates or on one larger shallow bowl): Spread about 1/2 cup per person of Quinoa on the bottom. Drizzle a little dressing on the Quinoa. Add a layer of greens. Sprinkle on crumbled goat cheese. Add the garnishes you are using. Drizzle more of the Maple-Balsamic dressing over the salad - you may not need it all.
OH SO APPEALING!!!!!!!!!!
Delicious! What is the best way to roast beets?
Hi Fran. Coat the beets with a bit of oil. Wrap in tin foil. Place on baking pan and roast at 375F for 45-60 min or until easily poked with a knife. Let cool 10 minutes then peel and slice. Enjoy!