Sweet Potato, Pomegranate, Crispy Quinoa Salad

This salad recipe is from the Wendy Polisi blog: http://wendypolisi.com/sweet-potato-pomegranate-crispy-quinoa-salad/

INGREDIENTS

• Sweet Potatoes
• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon fresh ground black pepper
• Crispy Quinoa
• ½ cup quinoa, rinsed
• 1½ tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• ½ teaspoon fresh ground pepper
• Salad
• 1 small green apple, diced
• 1 tablespoon fresh lemon juice
• 5 ounces Baby Spinach
• ⅓ cup pomegranate seeds
• ⅓ cup walnuts, toasted
• Balsamic Dressing
• ½ cup balsamic vinegar
• 1 tablespooon Truvia Natural Sweetener Spoonable
• 1 tablespoon Dijon Mustard
• 1 teaspoon minced garlic
• ½ teaspoon sea salt
• ¼ teaspoon cayenne pepper
• ½ cup extra virgin olive oil

COOKING INSTRUCTIONS

1. Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, paprika, salt and pepper. Place on a parchment-lined baking sheet in a single layer, and roast for 45 minutes, stirring after 20 minutes. Allow to cool slightly.
2. Meanwhile, in a large skillet combine quinoa, olive oil, ½ cup water, salt and pepper. Cook, stirring occasionally, over medium heat for 10 to 16 minutes. Drain on paper towels and allow to cool.
3. Make the dressing by combining balsamic vinegar, Truvia Natural Sweetener Spoonable, Dijon mustard, garlic, sea salt and cayenne pepper in a blender. Add oil in a steady stream and process until emulsified.
4. Toss apple and lemon juice in a small bowl.
5. In a large bowl combine spinach, pomegranate seeds, walnuts and apple. Add roasted sweet potatoes, crispy quinoa and toss with the desired amount of dressing