Step 1

Pre-heat oven to 375 degrees F.  On a large sheet pan, toss together diced sweet potato, olive oil and salt and pepper.  Bake sweet potato until fork tender, 30-35 minutes.

Step 2

Cook quinoa according to package directions let cool and then fluff with a fork.

Step 3

Make the Curry Tahini dressing by adding all ingredients to a jar or small bowl and whisking until combined.

Step 4

In a large bowl, add the quinoa, roasted sweet potato, chickpeas, spinach leaves, red onion, dried cranberries and cashews.  Season with a pinch of salt and a drizzle of olive oil and mix together.

Step 5

You can either mix dressing into the salad before serving or serve individual portions of salad and top each with desired amount of dressing.