Peel and dice sweetpotatoes into small 1-inch cubes.
Toss sweetpotatoes in olive oil and roast for 35-40 minutes, flipping once. You can season to your liking – I like to include salt, pepper, and garlic powder.
While sweetpotatoes are roasting, cook your quinoa according to directions.
Cut fruit and portion into a large serving bowl.
Make your dressing by combining all of the ingredients.
When quinoa is done cooking, add quinoa to the bowl. When sweetpotatoes are done roasting, add them to the bowl as well.
Top with goat cheese, pistachios, and lemon honey vinaigrette.
Garnish with lemon slices
Enjoy!
Notes
Nutrition Facts
Sweetpotato Summer Fruit Salad
Serving Size
1
Amount per Serving
Calories
368
% Daily Value*
Fat
21
g
32
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
5
mg
2
%
Sodium
76
mg
3
%
Potassium
544
mg
16
%
Carbohydrates
39
g
13
%
Fiber
6
g
25
%
Sugar
11
g
12
%
Protein
8
g
16
%
Vitamin A
8190
IU
164
%
Vitamin C
31
mg
38
%
Calcium
70
mg
7
%
Iron
2
mg
11
%
Net Carbohydrates
33
g
* Percent Daily Values are based on a 2000 calorie diet.