Fall Quinoa Salad With Poppy Seed Dressing Recipes

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FALL QUINOA SALAD WITH POPPY SEED DRESSING



Fall Quinoa Salad with Poppy Seed Dressing image

Roasted sweet potato and Brussels sprouts salad with beets, dried cranberries, quinoa, feta, and poppy seed dressing.

Provided by classyncasual

Categories     Salad     Grains     Quinoa Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 15

nonstick cooking spray
1 medium sweet potato, peeled and chopped
½ cup sliced Brussels sprouts
2 tablespoons olive oil
salt and ground black pepper to taste
1 cup cold cooked quinoa
1 (8 ounce) can sliced beets
⅓ cup sweetened dried cranberries
½ cup white vinegar
⅓ cup white sugar
1 tablespoon minced onion
1 tablespoon poppy seeds
1 teaspoon salt
1 teaspoon dry mustard
½ cup crumbled feta cheese

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.
  • Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.
  • Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes, checking every 5 minutes to make sure veggies aren't overcooking. Remove from the oven and let cool, 15 to 20 minutes.
  • While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.
  • Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.
  • Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 53.4 g, Cholesterol 28 mg, Fat 15.7 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 5.8 g, Sodium 1081 mg, Sugar 31.9 g

POPPY SEED SALAD DRESSING



Poppy Seed Salad Dressing image

"This sweet simple dressing is especially good on a spinach or lettuce salad topped with fresh orange sections and sliced strawberries," reports Debbie Snyder from her home in Kalispell, Montana. "We also like it on a tossed vegetable salad."

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1-1/3 cups.

Number Of Ingredients 7

1 cup vegetable oil
1/3 cup cider vinegar
1/2 cup sugar
1 tablespoon poppy seeds
1 teaspoon salt
1 teaspoon ground mustard
Salad greens and vegetables of your choice

Steps:

  • In a jar with a tight-fitting lid, combine the first six ingredients; shake until sugar is completely dissolved. Shake again before serving. Drizzle over tossed salad.

Nutrition Facts : Calories 238 calories, Fat 22g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 236mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.

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