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Sweet and Savory Potato Salad

50 Minutes Total time 20 Minutes Prep time 30 Minutes Cook Time 400 Calories 4 Servings



  1. Preheat oven to 400°F.
  2. Toss together sweet potatoes, Brussels sprouts and 2 tablespoons oil in medium bowl until evenly coated. Spread sweet potatoes and Brussels sprouts evenly onto non-stick baking sheet. Sprinkle with black pepper. Roast 25 to 30 minutes, turning once or until golden and tender.
  3. Meanwhile, combine quinoa and water in medium saucepan, heat to boiling. Reduce heat; simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in kale and spinach, cover and let sit 5 minutes.
  4. Combine quinoa mixture, sweet potatoes, Brussels sprouts, cranberries and pine nuts in large salad bowl. Stir together balsamic vinegar and remaining oil in small bowl. Drizzle over salad and toss to coat. Sprinkle Feta over salad.
Vegetarian Fall Salads Salads

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