SWEET POTATO, CRANBERRY SALAD

Ingredients

• 2 pcs Sweet potato, peeled, cut in 2cm cubes
• 1 pinch Sea salt flakes
• 80 g Fresh or dried cranberries
• 80 g Quinoa, uncooked
• 240 ml Water
• 11 ml Apple cider vinegar
• 5 g Dijon mustard
• 10 g Maple syrup
• 25 g Pumpkin seeds, hulled, dried

Method

1. Preheat oven to 400ºF (204ºC).In a glass or foil-lined baking dish, toss the sweet potato with 1 tbs stock or a pinch of salt. Roast for 30 minutes, adding the cranberries midway through if you are using fresh or frozen cranberries. If using dried only add these to the salad at the end.
2. Combine the quinoa and water in a saucepan over high heat. Once boiling, reduce to a simmer and cover with a lid. Let simmer for 13 to 15 minutes or until water is absorbed. Remove lid, turn off the heat and fluff with a fork.
3. In a large mixing bowl, whisk together the apple cider vinegar, mustard and maple syrup. Add the roasted sweet potato, cranberries, quinoa and pumpkin seeds. Gently toss until well combined. Enjoy!