Yield: 4 servings

Prep Time: 60 minutes

Ingredients:
1 cup cooked red quinoa
1 container Tnuva Feta with Sheep’s Milk Cheese, crumbled
I long, slim sweet potato with peel, sliced thinly
2 green onions, chopped finely
1 stalk celery with leaves, chopped
1 cup green grapes, halved
½ cup roasted pecans, coarsely chopped
Dressing:
½ tablespoon silan
4 tablespoons olive oil
Juice from 1 lemon
1 teaspoon grated lemon zest
½ teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon garlic granules

Instructions:
1. Preheat oven to 400⁰F. Line a baking pan with parchment paper.
2. Brush the sweet potato slices with olive oil and bake for about 20 minutes until soft.
3. Combine all dressing ingredients in a jar and shake well.
4. Combine all salad ingredients except for the sweet potato and the Feta. Toss with the dressing.
5. Arrange salad on a serving dish with sweet potato slices and sprinkle Feta cheese on top. Serve.