Quinoa Sweet Potato Salad is a colorful, wholesome, and filling salad made with fluffy quinoa, roasted sweet potatoes, fresh greens, and a zesty dressing. This salad offers a delicious mix of flavors and textures that work perfectly for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
- Full of nutrient-dense ingredients that keep you satisfied
- Naturally gluten-free and easy to make vegan
- Perfect for meal prep and stays fresh for days
- A great mix of sweet, savory, and tangy flavors
- Beautiful presentation for gatherings and potlucks
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sweet potatoes, peeled and diced
- Quinoa, rinsed
- Olive oil
- Mixed greens (spinach, arugula, or kale)
- Dried cranberries
- Goat cheese or avocado
- Apple cider vinegar
- Dijon mustard
- Maple syrup
- Garlic
- Salt and pepper
- Optional spices: cinnamon, cumin, chili powder, cayenne
Directions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, pepper, and spices if using. Roast on a baking sheet for 25–30 minutes, flipping halfway through, until golden and tender.
- Rinse and cook quinoa according to package instructions (usually 1 part quinoa to 2 parts water, simmered for 15 minutes).
- In a bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper to make the dressing.
- Once sweet potatoes and quinoa are cooled slightly, toss them with greens, dried cranberries, and goat cheese or avocado in a large bowl.
- Pour over the dressing and toss gently to combine. Serve immediately or chill for later.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Add chickpeas or black beans for extra protein
- Use kale massaged with a bit of olive oil instead of spinach
- Substitute feta or vegan cheese for goat cheese
- Swap quinoa for farro or bulgur for a heartier texture
- Add nuts or seeds like pecans or pumpkin seeds for crunch
Storage/Reheating
- Store salad in the fridge for up to 4 days
- Keep dressing separate to maintain freshness if prepping ahead
- Serve chilled or at room temperature; no reheating needed
- If desired, gently warm sweet potatoes and quinoa before combining
FAQs
Can I make this salad ahead of time?
Yes, you can roast the sweet potatoes and cook the quinoa in advance. Store each component separately and assemble just before serving.
Is this salad vegan?
It can be made vegan by using avocado or a plant-based cheese instead of goat cheese.
Can I use other greens?
Absolutely. Kale, arugula, or even romaine lettuce work well.
How do I cook quinoa perfectly?
Use a 2:1 ratio of water to quinoa. Simmer covered for 15 minutes, then let it sit covered for 5 minutes before fluffing.
Can I serve this salad warm?
Yes, this salad is delicious warm or chilled. Just slightly warm the sweet potatoes and quinoa before mixing.
What can I use instead of maple syrup?
Honey or agave syrup are good alternatives for the dressing.
Can I add meat to this salad?
Yes, grilled chicken or turkey makes a great addition if you want a non-vegetarian option.
How do I prevent the salad from getting soggy?
Keep the dressing separate until just before serving and only mix in greens when ready to eat.
What’s a good substitute for cranberries?
Raisins, chopped dates, or dried cherries all work well.
How long does the dressing last?
The dressing can be refrigerated for up to a week in an airtight container.
Conclusion
Quinoa Sweet Potato Salad is a vibrant and satisfying dish packed with nutrients and flavor. Whether you’re preparing a healthy lunch, a side dish for a gathering, or a fresh dinner, this salad is versatile, easy to customize, and always a crowd-pleaser.
Print
Quinoa Sweet Potato Salad
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
A vibrant and hearty salad combining roasted sweet potatoes, fluffy quinoa, fresh spinach, creamy avocado, and sweet cranberries, all tossed in a zesty lemon dressing. Perfect as a nutritious side dish or a light, meat-free meal.
Ingredients
- 6 cups chopped sweet potatoes (about 2 pounds)
- 2 tablespoons olive oil
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- Salt and pepper to taste
- 1 cup uncooked quinoa
- 5 cups fresh baby spinach, coarsely chopped
- 1 large avocado, chopped
- 1/3 cup dried sweetened cranberries
- 1/4 cup thinly sliced fresh basil (optional)
- 1 large lemon (for zest and juice)
- 4 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon honey (or agave for vegan option)
- 1 teaspoon minced garlic
- 1/2 cup olive oil
Instructions
- Preheat oven to 425°F (220°C). Peel and chop sweet potatoes into 1/2-inch cubes. Place on a large sheet pan, drizzle with olive oil, paprika, garlic powder, salt, and pepper. Toss to coat and spread out evenly. Roast for 15 minutes, flip, and roast for another 10–20 minutes until tender and lightly browned.
- While sweet potatoes are roasting, rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and allow to cool.
- In a small bowl or mason jar, combine lemon zest, lemon juice, red wine vinegar, Dijon mustard, dried oregano, dried basil, honey (or agave), minced garlic, salt, and pepper. Slowly whisk in olive oil until the dressing is emulsified. Set aside.
- In a large mixing bowl, combine cooled quinoa and chopped spinach. Add roasted sweet potatoes, chopped avocado, dried cranberries, and fresh basil (if using).
- Drizzle the desired amount of dressing over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed. Serve immediately.
Notes
- For a vegan version, substitute honey with agave syrup in the dressing.
- To keep the salad fresh, add avocado and dressing just before serving.
- This salad can be made ahead; store components separately and assemble when ready to eat.
- Optional additions include toasted nuts or seeds for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 482 kcal
- Sugar: 11.7 g
- Sodium: 173.6 mg
- Fat: 30.1 g
- Saturated Fat: 4.2 g
- Unsaturated Fat: 25.9 g
- Trans Fat: 0 g
- Carbohydrates: 49.9 g
- Fiber: 8.4 g
- Protein: 7 g
- Cholesterol: 0 mg