Ginger Peanut Salad Recipe
Mixed greens topped with red roasted sweet bell peppers, onions, sweet potatoes, quinoa, and served with ginger peanut dressing.
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Ingredients
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Salad Ingredients
Ginger Peanut Dressing Ingredients
Method
Salad Preparation
- 1
Prepare the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
- 2
Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss them with a little olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
- 3
Prepare the Vegetables
While the quinoa and sweet potatoes are cooking, thinly slice the red bell pepper and onion. Set them aside.
- 4
Assemble the Salad
In a large bowl, combine the mixed greens, roasted sweet potatoes, sliced red bell pepper, sliced onion, and cooled quinoa. Toss gently to combine.
Ginger Peanut Dressing Preparation
- 5
Make the Dressing
In a medium bowl, whisk together the peanut butter, grated fresh ginger, soy sauce, honey, rice vinegar, water, sesame oil, salt, and black pepper until smooth and well combined. Adjust the seasoning to taste.
Serving
- 6
Serve the Salad
Drizzle the ginger peanut dressing over the salad just before serving. Toss gently to coat the ingredients evenly. Serve immediately.