Introduction
Looking for a nutrient-packed meal that’s both satisfying and delicious? This Quinoa and Roasted Sweet Potato Salad has become my go-to recipe for busy weekdays and meal prep. The combination of protein-rich quinoa and caramelized sweet potatoes creates a perfect balance of flavors and textures, while a zingy dressing ties everything together. What I love most about this salad is its versatility – enjoy it warm right after preparation or cold from the fridge the next day.
Ingredients
For the salad:
- 2 cups quinoa, rinsed and drained
- 2 medium sweet potatoes, cubed
- 1 red onion, sliced
- 2 cups baby spinach
- 1/2 cup dried cranberries
- 1/3 cup pumpkin seeds
- 2 tablespoons olive oil
- Salt and pepper to taste
For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss sweet potato cubes and red onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
- Meanwhile, cook quinoa according to package instructions (typically 2 cups water for every cup of quinoa). Let it cool slightly after cooking.
- Whisk together all dressing ingredients in a small bowl until well combined.
- In a large bowl, combine the cooked quinoa, roasted vegetables, spinach, cranberries, and pumpkin seeds.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Recipe Notes
Here are some helpful tips to make this Quinoa and Roasted Sweet Potato Salad even better:
- Rinse quinoa thoroughly before cooking to remove its natural coating, which can taste bitter.
- Let the quinoa cool slightly before combining with other ingredients to prevent the spinach from wilting too much.
- For meal prep, keep the dressing separate and add it just before serving to maintain optimal texture.
- This salad keeps well in the refrigerator for up to 4 days.
- Try toasting the pumpkin seeds for extra crunch and flavor.
- Feel free to swap sweet potatoes for butternut squash or add other roasted vegetables of your choice.
- For added protein, consider adding chickpeas or diced grilled chicken.
Quinoa and Roasted Sweet Potato Salad
A nutrient-packed meal that's both satisfying and delicious. The combination of protein-rich quinoa and caramelized sweet potatoes creates a perfect balance of flavors and textures, while a zingy dressing ties everything together.
Ingredients
- 2 cups quinoa rinsed and drained
- 2 medium sweet potatoes cubed
- 1 red onion sliced
- 2 cups baby spinach
- 1/2 cup dried cranberries
- 1/3 cup pumpkin seeds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 clove garlic minced
Instructions
- Preheat your oven to 400°F (200°C).
- Toss sweet potato cubes and red onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
- Meanwhile, cook quinoa according to package instructions (typically 2 cups water for every cup of quinoa). Let it cool slightly after cooking.
- Whisk together all dressing ingredients in a small bowl until well combined.
- In a large bowl, combine the cooked quinoa, roasted vegetables, spinach, cranberries, and pumpkin seeds.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
