Looking for a nutritious, colorful, and satisfying meal that’s perfect for any season? This Sweet Potato and Quinoa Salad combines wholesome ingredients into a delightful dish that’s both filling and packed with nutrients. I love how the sweetness of roasted sweet potatoes perfectly complements the nutty quinoa, creating a balanced meal that works great for lunch or dinner.
Ingredients
- 2 medium sweet potatoes, cubed
- 1 cup uncooked quinoa, rinsed
- 1/2 red onion, finely diced
- 2 cups baby spinach
- 1/3 cup dried cranberries
- 1/2 cup toasted pecans, roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Pro tip: You can substitute pecans with walnuts or almonds if you prefer. For a protein boost, add chickpeas or black beans.
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While the sweet potatoes roast, rinse quinoa thoroughly and cook it according to package instructions, typically using 2 cups of water for 1 cup of quinoa. Let it cool slightly after cooking.
- Make the dressing by whisking together remaining olive oil, balsamic vinegar, maple syrup, and a pinch of salt and pepper.
- In a large bowl, combine the cooled quinoa, roasted sweet potatoes, diced red onion, and baby spinach.
- Pour the dressing over the mixture and toss gently to combine.
- Add cranberries and toasted pecans just before serving to maintain their texture.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Recipe Notes
- Make sure to rinse quinoa thoroughly before cooking to remove its natural coating, which can taste bitter.
- Let the sweet potatoes cool for about 5 minutes before combining with other ingredients to prevent wilting the spinach.
- This salad can be made ahead and stored in the refrigerator for up to 3 days. If doing so, add the pecans just before serving to maintain their crunch.
- For meal prep, you can store the dressing separately and combine it when ready to eat.
- The salad tastes great both warm and cold, making it perfect for any season.
- To ensure perfectly roasted sweet potatoes, cut them into similarly sized cubes for even cooking.
This Sweet Potato and Quinoa Salad is incredibly versatile and makes an excellent addition to your weekly meal rotation. It’s packed with protein, fiber, and healthy fats, making it a complete meal that’ll keep you satisfied for hours.
Sweet Potato and Quinoa Salad
Ingredients
- 2 medium sweet potatoes cubed
- 1 cup uncooked quinoa rinsed
- 1/2 red onion finely diced
- 2 cups baby spinach
- 1/3 cup dried cranberries
- 1/2 cup toasted pecans roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While the sweet potatoes roast, rinse quinoa thoroughly and cook it according to package instructions, typically using 2 cups of water for 1 cup of quinoa. Let it cool slightly after cooking.
- Make the dressing by whisking together remaining olive oil, balsamic vinegar, maple syrup, and a pinch of salt and pepper.
- In a large bowl, combine the cooled quinoa, roasted sweet potatoes, diced red onion, and baby spinach.
- Pour the dressing over the mixture and toss gently to combine.
- Add cranberries and toasted pecans just before serving to maintain their texture.