This roasted sweet potato, quinoa and arugula salad is an easy vegetarian recipe featuring crisp and tender roasted sweet potato, fresh cilantro, toasted seeds and pomegranate tossed in a simple and tasty dressing. It makes a great light dinner on its own, or a side salad for soups and sandwiches. Plus it packs great for lunches, too! Serves 4-6.
Rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions, in double the amount of water for about 20 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Transfer to a large salad bowl to further cool.
Meanwhile, preheat oven to 425°F / 220°C and line a baking sheet with parchment paper.
Place the sweet potato on the prepared baking sheet, drizzle with the oil, toss to coat, and spread out in a single layer. Season with salt and pepper. Slide the tray in the preheated oven and roast for about 25-30 minutes (depending on size of pieces), tossing them once halfway through, until everything is soft and a little crisp at the edges.
In a small bowl, whisk together the dressing ingredients until well combined.
Drizzle the dressing over the quinoa, add the arugula and cilantro and toss until well combined. Gently fold in roasted sweet potatoes, sprinkle with pomegranate seeds and toasted seeds, serve and enjoy!