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.