Hello dear friends! I have so many great recipes I’ve been saving and photographing to add to MWT. I could easily type paragraph after paragraph explaining why my blog has taken a backseat lately, but I find that all that really matters is that I’m here now and back with some great recipes.

I think I’m partial to winter salads. Anything I can roast in the oven and throw into a salad is usually a winner. I’ve been out to eat lately and enjoyed salads that are variations of this, and I usually always wish there was more on my plate. Making this at home and enjoying it as a meal, is a great way to get protein and delicious nutrients that make every bite worthwhile. Of course you can also enjoy as a side salad but I have to warn you, it might outshine your main course.

Ingredients:
1 lb. sweet potatoes, peeled, diced and roasted in the oven *directions below
1 cup diced beets, cooked *if raw, roast in the oven with sweet potatoes
½ cup cooked quinoa
10 oz. spinach or spring mix
¼ cup dried cranberries

Additional toppings:
Pepita seeds
Feta/Goat cheese

White Balsamic Dressing
½ cup olive oil
¼ cup white balsamic
1 tablespoon Dijon mustard
1 tablespoon honey
¼ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon pepper

Combine all ingredients in a small blender or mix vigorously until combined.

Directions:
To roast the sweet potatoes, peel and dice sweet potatoes and arrange on a cookie sheet. Drizzle with olive oil and generously season with salt. Bake at 400 degrees in a preheated oven for 20 minutes or until tender, tossing after 10 minutes.
In a large bowl, toss spinach or spring mix with quinoa, cranberries, sweet potatoes, beets and additional toppings if desired.
Top with white balsamic dressing. Serve and enjoy!

*When arranging salad, reserve some of the ingredients to arrange on top.