Sheet Pan Salad with Crispy Quinoa + Lemony Walnut Cream | Natalie Cooks

Ingredients

• 1.5 lb sweet potatoes, cut into ½-inch thick cubes/pieces ((about 6 cups))
• 2 tbsp olive oil
• ½ tsp kosher salt
• 6 cups thinly sliced radicchio, kale, and/or romaine lettuce*
• Chopped walnuts
• Pickle red onions (optional)
• Fresh herbs
• 3 cups cooked quinoa ((cooked from 1 cup dry))
• 3 tbsp olive oil
• 2 cups raw walnuts
• 1 cup water
• ¼ cup lemon juice
• ¾ tsp kosher salt
• 1 clove garlic ((optional))
• ⅓ cup olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• *If using romaine lettuce (or any other tender green like arugula or spinach), let your sweet potatoes cool for at least 10 minutes before tossing together so that the greens don’t get wilty.
• Add protein! ~ To make it more filling, top with any cooked protein (chicken, steak, sausage, eggs, etc…)
• Note: ~ if you have less than 3 cups quinoa, then it might crisp up faster, so make sure to check on it…