Sweet Potato Sunflower Crunch Salad

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  1. Preheat oven to 400 degrees. Roast sweet potato for 25 minutes.
  2. While potato is roasting, place 1 cup quinoa and two cups water in small pot. Bring to a boil, then simmer, covered, until quinoa is cooked and fluffy. Set aside to cool.
  3. Take potato out of the oven, let cool, and dice.
  4. Pour greens from Taylor Farms Sunflower Crunch Chopped Salad Kit into a bowl. Top with sunflower seeds and bacon that come with the kit. Then top with roasted sweet potato, quinoa and dried cranberries. Drizzle with Sweet Onion Cole Slaw Dressing. Enjoy!

Recipe by The Dimple Life