Crispy Quinoa and Power Greens Salad with Smoky Meyer Lemon Vinaigrette
This crispy quinoa and power greens salad with smoky meyer lemon vinaigrette is full of fun flavors and nutritional superstars.
Yield: Serves 4
  • 2 tbsp olive oil, divided
  • 1 medium sweet potato, peeled and diced into ½-inch cubes
  • 11 oz Earthbound Farm Power Greens blend, or other salad blend
  • ¾ cup cooked quinoa, cooled
  • ¼ cup sliced almonds
  • 1 pomegranate
For the vinaigrette
  • ¼ cup meyer lemon juice
  • 1 garlic clove, minced
  • 3 tbsp red wine vinegar
  • 1 tbsp honey
  • 1 tsp kosher salt
  • ½ tsp smoked paprika
  • ⅓ cup greek yogurt
  • 3 tbsp olive oil
  1. Heat the oven to 400.
  2. Toss the sweet potato cubes with 1 tbsp olive oil and a few pinches of salt. Roast on a parchment-lined baking sheet for 30 minutes or until tender. Let cool.
  3. Meanwhile, heat the olive oil over high heat. Add the cooked quinoa and saute for a few minutes until it is dry and crispy. Set aside to cool.
  4. In a bowl, toss together the sweet potatoes, fried quinoa, sliced almonds, pomegranate arils, and salad greens.
  5. In a small bowl, whisk together the lemon juice, garlic, vinegar, honey, salt, smoked paprika, yogurt, and olive oil. Season to taste. Toss with the salad and serve.
Adapted from Sprouted Kitchen
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at