Ingredients
Scale
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons harissa paste (mild or spicy)
- 1/4 cup olive oil, divided
- 5 ounces baby spinach or mixed power greens
- 1 cup cooked quinoa
- 1/4 cup crumbled feta cheese
- 1 lemon, juiced
- Salt and black pepper, to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes with the harissa paste and 1 tablespoon of olive oil until evenly coated. Spread the potatoes on a baking sheet and roast for 20 to 25 minutes, or until tender and slightly caramelized. Let cool slightly.
- Step 2: Prepare the dressing while the potatoes roast. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, the fresh lemon juice, and a pinch of salt and pepper until emulsified.
- Step 3: In a large serving bowl, combine the baby spinach (or mixed greens) and the cooked quinoa. Toss gently to distribute the base ingredients.
- Step 4: Add the warm harissa-roasted sweet potatoes to the salad base. Pour the prepared lemon-harissa dressing over the mixture, tossing gently to ensure all components are lightly coated.
- Step 5: Divide the salad among serving plates. Garnish the top of each serving with the crumbled feta cheese and serve immediately while the sweet potatoes retain some warmth.
Notes
- If prepping ahead, store the roasted sweet potatoes, quinoa, and greens separately, reserving the lemon-harissa dressing until the moment of serving to keep the power greens crisp.
- If the salad is completely chilled, gently warm the roasted sweet potato cubes in a dry skillet or toaster oven before adding them back to the cold greens and quinoa to revive the warmth intended by the recipe.
- Elevate the texture and flavor by garnishing with toasted sliced almonds or chopped walnuts, which provide a welcome textural counterpoint to the soft sweet potatoes and quinoa.
- When tossing the sweet potatoes with the harissa, feel free to add a pinch of brown sugar or maple syrup if your paste is very spicy, which helps enhance the sweet potato's natural caramelization and balances the heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American