This vibrant salad is packed with nutrient-rich ingredients to support PCOS management. The roasted beets and sweet potatoes provide fiber and vitamins, while the quinoa offers plant-based protein. The zesty citrus dressing adds a burst of flavor to tie everything together. Try adding our roasted chickpeas to this salad for an additional nutritious and delicious crunch!
Ingredients:
For the Salad:
- 2 medium-sized beets, peeled and diced
- 2 medium-sized sweet potatoes, peeled and diced
- 1 cup quinoa, rinsed and cooked (follow package instructions)
- 2 cups mixed greens (e.g., spinach, arugula, and kale)
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional, use in moderation)
- Salt and pepper to taste
For the Dressing:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Zest of half an orange
- Salt and pepper to taste
Instructions:
For the Roasted Beets and Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Place the diced beets and sweet potatoes on a baking sheet lined with parchment paper. Drizzle with a little olive oil and season with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized. Remove from the oven and let them cool to room temperature.
For the Dressing:
- In a small bowl, whisk together the extra-virgin olive oil, fresh orange juice, fresh lemon juice, honey (or maple syrup), Dijon mustard, minced garlic, orange zest, salt, and pepper. Adjust the sweetness and seasoning to your taste.
Assemble the Salad:
- In a large salad bowl, combine the cooked quinoa, mixed greens, roasted beets, roasted sweet potatoes, & thinly sliced red onion
- If desired, add crumbled feta cheese (use it in moderation, as it's higher in fat).
- Drizzle the zesty citrus dressing over the salad. Toss everything gently to ensure even coating with the dressing.
- Serve the Roasted Beet and Sweet Potato Quinoa Salad immediately, garnished with extra orange zest or fresh herbs if desired.
