ROASTED SWEET POTATO AND SPINACH SALAD

For 4 servings | Vegetarian

 INGREDIENTS FOR SALAD:

• 1 sweet potato
• 1 bag baby spinach
• 3 tbsp goat cheese
• 3 tbsp hazelnuts
• 1/2 c quinoa
• 1 c water
• 1/2 small red onion
• 2 tbsp fresh dill 
• pinch each of salt and pepper
• Lemon Vinaigrette

1. Preheat oven to 375 degrees F. 
2. Skin sweet potato and cut into 1-inch cubes. Place onto a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Mix together so all sweet potato cubes are coated. Bake for 15 mins until browned and tender. 
3. While sweet potatoes are roasting cook quinoa. In a small sauce pan mix together 1 c of water, 1/2 c quinoa and a large pinch of salt. Cover and bring to a boil. Once boiling, reduce to simmer and cook for 10 mins covered. After 10 mins fluff with a fork; set aside. 
4. Prepare the Lemon Vinaigrette; set aside. 
5. In a large bowl mix together the spinach, goat cheese, hazelnuts, thinly sliced red onion, chopped fresh dill, cooked quinoa and the warm roasted sweet potato. 
6. Drizzle with Lemon Vinaigrette and lightly toss before serving. 

 INGREDIENTS FOR LEMON VINAIGRETTE:

• 1/2 lemon, juiced
• 1 tbsp grainy mustard
• 1 tbsp Dijon mustard
• 1 tsp honey
• 2 tbsp olive oil
• 1 garlic clove, minced
• pinch each of salt and pepper

In a small bowl mix together all ingredients.