June 2025 - Sweetpotato Speak

Sweetpotato Summer Fruit Salad

Created exclusively for the North Carolina Sweetpotato Commission by: Sarah Schlichter, MPH RDN

Ingredients

1 sweetpotato 2 tbsp olive oil ½ cup tri-colored quinoa, dry 1 cup water

½ cup strawberries, diced ¼ cup green grapes,halved ⅓ cup red onion, diced ⅓ cup cherries, diced with pits removed ⅓ cup cucumber, diced 3 tbsp goat cheese, crumbled ¼ cup pistachios (or other nut of choice) 1 lemon Lemon Honey Vinaigrette

1 tbsp apple cider vinegar 1 tbsp lemon juice 2 tsp honey 2 tbsp Extra Virgin Olive Oil salt and pepper to taste

Instructions

1. Preheat oven to 375° F 2. Peel and dice sweetpotatoes into small 1-inch cubes. 3. Toss sweetpotatoes in olive oil and roast for 35-40 minutes, flipping once. Season to your liking – I like to include salt, pepper, and garlic powder. 4. While sweetpotatoes are roasting, cook your quinoa according to directions. 5. Cut fruit and portion into a large serving bowl.

6. Make your dressing by combining all of the Vinaigrette ingredients. 7. When quinoa is done cooking, add quinoa to the bowl with fruit. 8. When sweetpotatoes are done roasting, add them to the bowl and toss lightly. 9. Top with goat cheese, pistachios, and Lemon Honey Vinaigrette. 10. Garnish with lemon slices & Enjoy!