Step 1

Preheat the oven to 425° F

Step 2

Peel and dice the sweet potato in even cubes.  Toss them in a bowl along with the garlic and drizzle them with the olive oil.  Season liberally with salt and pepper.  Place them on 2 baking sheets lined with parchment paper or a Silpat.  If you crowd all the potatoes together they steam vs roast.  Roast for 15 minutes, give them a stir and check for doneness.  Roast another 5-10 minutes or until done but not mushy.

Step 3

Meanwhile add the chicken (or veg) stock to a saucepan and bring to a boil.  Add the rinsed quinoa, cover and lower the heat to a simmer.   Cook for approx. 15 minutes or until all the water has been absorbed.  When done, fluff with a fork and set a clean dish cloth over it to steam.   Peel the garlic and mash.

Step 4

Next prepare the salad dressing by combining all the ingredients (including the peeled garlic) minus the olive oil.  Whisk vigorously and SLOWLY DRIZZLE in the olive oil until the dressing is emulsified.

Step 5

Add the sweet potatoes, quinoa, chopped spinach, dried cranberries, red onion, avocado and slivered almonds in a large bowl.  Toss the salad with the desired amount of dressing (there will be extra).  Serve immediately.

Step 6

This salad will wilt if the dressing is left on too long.  It is best served immediately.