Sweet Potato Quinoa Salad
A vibrant, nutritional salad combines roasted sweet potatoes with nutty quinoa and fresh greens, tossed in a zesty maple-Dijon vinaigrette. Perfect for a light lunch or hearty side, this wholesome dish is packed with flavor and satisfying textures.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 large sweet potatoes, peeled and cubed
1 cup quinoa
2 cups fresh mixed greens (e.g., kale, spinach, arugula)
1/4 cup olive oil, divided
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 small red onion, finely chopped
1/2 cup dried cranberries
dash of salt
dash of black pepper
1/4 cup chopped roasted pecans or walnuts
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potato cubes with 2 tablespoons of olive oil, salt, and pepper
Roast sweet potatoes for 25-30 minutes until tender and slightly caramelized
Rinse quinoa under cold water and cook in 2 cups of boiling water for 15 minutes, then drain and cool
Whisk together maple syrup, Dijon mustard, apple cider vinegar, and remaining 1/2 cup olive oil for the dressing
In a large bowl, combine cooled quinoa, roasted sweet potatoes, mixed greens, red onion, and nuts
Drizzle dressing over the salad, toss to coat, and top with cranberries
Serve immediately or refrigerate for a refreshing cold salad
Notes
Store leftover salad in an airtight container in the refrigerator for up to 3 days
Adjust nuts to your preference (e.g., pistachios, almonds)
Add a sprinkle of pumpkin seeds for extra crunch
For a vegan option, exclude eggs if added
Find it online: https://cookingwithramsay.com/sweet-potato-quinoa-salad/