|300 g||sweet potato|
|1 tsp||coconut oil|
|2 tbsp||balsamic vinegar|
|5 tbsp||olive oil|
Rinse quinoa under water and add to saucepan with salted water. Bring to a boil. Then, cover and reduce heat to low. Cook for approx. 15 min. until tender. Remove from heat and let stand, covered, for approx. 5 min.
Peel carrots. Cut sweet potato, apple, and carrots into bite-sized pieces.
In a large frying pan, sauté sweet potato over medium-high heat for approx. 6 – 10 min. until golden brown and tender. Add carrots and sauté for approx. 3 – 5 min.
In a large bowl, combine sweet potato, apple, carrot, spinach, raisins, and cashews. Mix well to combine.
Whisk together mustard, honey, balsamic vinegar, olive oil, salt, and pepper. Drizzle over salad and lightly toss to combine. Enjoy as a warm or cold salad!