Vegan Pomegranate Quinoa Salad
Welcome back Mamas! Today I’m coming to you with a tasty pomegranate salad for Fall!
This Vegan Pomegranate Quinoa Salad is the a fantastic combination between a nourishing, filling, hearty fall meal and a light salad. It’s a perfectly balanced dish, the quinoa is high in protein and fibers, and adds heartiness to the dish.
The sweet potatoes and the amazing cashew dressing add creaminess and so much taste. Finally, the pomegranate, which is rich in antioxidants, adds that wonderful crunch and makes it so colorful and pretty!
This recipe is one of my favorite because all of the ingredients are seasonal, meaning they are much more tasteful during this time of the year.
As a matter of fact, by eating produce grown close to home, we can reduce our carbon emissions and reconnect with the land.
For instance it’s so easy to grow baby spinach, you can even do it in a pot!
Just make sure you plant them at the end of the summer, just before it gets cold, and harvest them when – well – they’re still babies! It’s been raining quite frequently lately, and I haven’t even watered them since I planted the seeds.
What you will need for this delicious Vegan Pomegranate Quinoa Salad …
Find more heartwarming recipes below:
- Walnuts are amazing for adding good fats to your diet. They also have a high amount of omega-3 fatty acids, which are a great help against cardiovascular diseases. Studies have shown that eating walnuts can help lower LDL (“bad”) cholesterol in particular, but also lower your cholesterol overall.
- Pomegranate has anti-oxidant and anti-viral properties because is said to be a good source of vitamins, especially vitamin A, vitamin C, and vitamin E, as well as folic acid. Wonderful to prevent colds and other viruses typical of the fall months.
- A part from being so tasty, cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.
Pomegranate Sweet Potato Salad
- 2 Sweet potatoes diced in cubes
- 1/2 cup Walnuts crushed
- 1/2 cup Pomegranate seeds add more as you wish!
- 1/2 cup Quinoa Dry - Rinse before cooking
- 1 cup Vegetable broth
- 3 tbsp Fresh parsley minced
- 4-8 handfuls Baby spinach
- 1 cup Cashews soaked overnight
- 1 Lemon juiced
- 3/4 cup Water
- 1/4 tsp Sea salt
- 1/2-1 tbsp Maple syrup
- Preheat the oven to 400F/200C and line the baking sheet with parchment paper or a silicone mat. Peel and dice the sweet potatoes into small cubes. Season with just a bit of salt and pepper and bake for 25-30 minutes until fork tender and/or brown to your desired preference.
- While the sweet potatoes cook, rinse the quinoa in a mesh strainer and add to a small saucepan with 1 cup vegetable broth. Bring the quinoa to a boil and then a light simmer.
- Removing the seeds from the pomegranate: Begin by rolling the pomegranate on the countertop to make the seed removal much easier. Slice the pomegranate into 4 sections and peel the skin away while scooping the seeds into a small dish. The rolling of the pomegranate helps to release the seeds without too much hassle.
- Mince the parsley and add all of the dressing ingredients into a small blender or food processor. Blend until smooth, taste test and adjust to your preference.
- Once the quinoa and sweet potatoes are ready, let cool slightly and then toss gently with all of the ingredients. Drizzle the dressing over and serve.
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