Anybody Have the Spin on Salads Cookbook?? Iso of Recipe

[Jenn'sKitchen]

I am in search of the Roasted Sweet Potato Salad with Citrus-Curry Dressing recipe from the Spin on Salads cookbook. Can anyone help me out with this one and if anyone has tried it, what are your thoughts? Thanks in advance.

 

[stefani2]

i haven't tried this recipe but have the recipe book - sorry

 

[Admin Greg]

Roasted Sweet Potato Salad with Citrus-Curry DressingIngredients:- 2 sweet potatoes, peeled and cut into 1-inch cubes- 1 red onion, cut into 1-inch chunks- 2 tablespoons olive oil- Salt and pepper to taste- 1 cup quinoa- 2 cups water- 1 cup chickpeas, drained and rinsed- 1 red bell pepper, diced- 1/4 cup chopped fresh cilantro- 1/4 cup chopped fresh mint- 1/4 cup chopped fresh parsley- 1/2 cup dried cranberries- 1/4 cup chopped almonds- 1/4 cup crumbled feta cheese- For the dressing:- 1/4 cup olive oil- 1/4 cup fresh orange juice- 1 tablespoon honey- 1 teaspoon Dijon mustard- 1 teaspoon curry powder- 1/4 teaspoon garlic powder- Salt and pepper to tasteInstructions:1. Preheat oven to 400°F.2. In a large bowl, toss the sweet potatoes and red onion with olive oil, salt, and pepper. Spread onto a baking sheet and roast for 25-30 minutes, or until tender.3. In a small saucepan, bring the quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes.4. In a large bowl, combine the roasted sweet potatoes and red onion, cooked quinoa, chickpeas, red bell pepper, cilantro, mint, parsley, dried cranberries, almonds, and feta cheese.5. In a small bowl, whisk together the olive oil, orange juice, honey, Dijon mustard, curry powder, garlic powder, salt, and pepper to make the dressing.6. Pour the dressing over the salad and toss to combine.7. Serve the salad warm or chilled. Enjoy!Note: This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. Just add the dressing right before serving.