Quinoa And Sweet Potato Salad with Balsamic BBQ Vinaigrette Quinoa & Sweet Potato Salad2 tablespoons extra virgin olive oil1 tablespoon BBQ sauce (Marshall’s Haute Sauce Smoked Habanero Barbeque)1 garnet sweet potato, peeled and diced into ¼ inch cubes1 red bell pepper, seeded and diced4 cups mixed greens1 cup cooked quinoa½ cup cooked black beans rinsed1 cup cherry tomatoes, halved1 ripe avocado, diced½ cucumber, peeled and diced¼ cup cilantro, roughly chopped¼ cup roasted and salted pepitas Balsamic BBQ Vinaigrette¼ cup extra virgin olive oil3 tablespoons BBQ sauce (Marshall’s Haute Sauce Smoked Habanero Barbeque)3 tablespoons balsamic vinegar¼ teaspoon kosher salt Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking tray with parchment paper. In a medium bowl, whisk together olive oil and BBQ sauce. Place sweet potatoes and bell pepper into the bowl and toss until coated. Pour mixture onto the parchment paper, and place into the oven. Cook for 15 minutes, stir, and cook for 15 minutes, until golden and crispy. Remove from oven and let cool. In a medium bowl, whisk together olive oil, BBQ sauce, balsamic vinegar, and salt. On a long rectangular platter, arrange salad greens. Sprinkle greens with roasted vegetables, quinoa, black beans, cherry tomatoes, avocado and cucumber. Drizzle dressing over salad, top with cilantro and pepitas and serve.
