I’m already putting this salad on repeat for the summer! Yet another winner from The Scramble. I have made it a handful of times already, and I am just going to keep whipping it up. Especially when my healthy eating habits have been lacking, this is the perfect dietary reset.

A few things to note. I have ALWAYS roasted my sweet potato for 20 minutes. I like them to be a little more on the soft side. I also reduce the honey content in the dressing from 1 Tbsp. to 1-2 tsp. Last but not least, I haven’t ever added cinnamon to the dressing. I really enjoy cinnamon as a general flavor, but in a salad like this I stick to chili powder and cayenne.

With all of that said, I hope you are ALL experiencing, or about to experience a very wonderful Wednesday!

XX, Megan

20 oz. sweet potatoes, about 2 potatoes, peeled and cut into 1/4-inch pieces
2 Tbsp. extra virgin olive oil
1 tsp. smoked paprika
3/4 cup quinoa
1/2 tsp. salt
1 lime, juice only, about 1/4 cup
1 Tbsp. honey
1/8 tsp. ground cinnamon
4 oz. fresh spinach or other mild greens, coarsely chopped
15 oz. reduced-sodium canned black beans, drained and rinsed, or use 1 1/4 cups cooked beans
2 Tbsp. chives or scallions, finely chopped

Directions

Preheat the oven to 375 degrees. Spray a baking sheet with nonstick cooking spray. In a large serving bowl, toss the sweet potatoes with 1 Tbsp. oil and the paprika. Spread them evenly on the baking sheet and bake them for 10 – 15 minutes, tossing once, until they are fork tender. (Reserve the bowl to serve the salad.)

Meanwhile, cook the quinoa according to the package directions, adding 1/4 tsp. salt to the water. In a large measuring cup, whisk together the lime juice, honey, 1 Tbsp. oil, 1/4 tsp. salt, and the cinnamon.

In the bowl you used to toss the potatoes, combine the potatoes, quinoa, spinach, beans, chives and the dressing. Allow it to cool for 10 minutes, if time allows, and serve, or refrigerate the salad for up to 3 days.

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