Salade de patates douces salée

Ingrédients

• 1/2 cup Uncooked Quinoa (or 1 cup cooked)
• 1 medium Sweet Potato
• 1/4 cup Pepitas
• 2 cups Baby Arugula
• 1/2 cup Pomegranate Arils
• 1/4 cup Dried Cherries (lightly chopped)
• 2 tablespoons Bragg Raw Apple Cider Vinegar
• 1/4 cup Extra Virgin Olive Oil
• 2 teaspoons Maple Syrup
• 1/4 teaspoon Salt
• Black Pepper (to taste)

Préparation

1. 1

   Cook dry QUINOA according to package instructions; allow to cool.

2. 2

   --- To cook the sweet potatoes ---

3. 3

   In the oven:Peel skin, chop into cubes, toss in extra virgin olive oil, and bake at 400° until tender (about 10-14 minutes); allow to cool before adding to the salad.In the microwave:Pierce raw SWEET POTATO several times with a knife; place in the microwave; cook on high until tender (5-8 minutes); allow to cool; remove skin; chop into bite-sized pieces; allow to cool before adding to the salad.

4. 4

   --- Toast the pepitas ---

5. 5

   Place PEPITAS on a baking tray under low-flame broiler in oven or toaster oven; gently toast until fragrant (be careful, they burn easily).

6. 6

   --- Apple cider vinaigrette ---

7. 7

   In a bowl, whisk together APPLE CIDER VINEGAR, OLIVE OIL, MAPLE SYRUP, SALT, and PEPPER; cover and chill up until needed.

8. 8

   To serve, toss together QUINOA, SWEET POTATO, ARUGULA, PUMPKIN SEEDS, POMEGRANATE ARILS, DRIED CHERRIES, and VINAIGRETTE.