This dish has every texture and flavor you could want in a dish and is ALWAYS a crowd-pleaser!
Preheat oven to 400F. Toss sweet potatoes with olive oil, salt and pepper. Roasted for 20-25 minutes until pierced easily with a fork.
Cook quinoa according to package directions. Spread quinoa on a parchment-lined baking sheet to cool and prevent it from clumping together. This last step is optional but really helps.
While quinoa is cooking, cook edamame according to package directions and then set aside.
Whisk dressing ingredients together in a small jar. Set aside.
Put cooled quinoa in a large bowl and add sweet potatoes, edamame, scallions, and cashews. Pour dressing over salad and toss to combine evenly. Add more sea salt and pepper to taste.