Go Back
–+ servings

Sweet Potato Quinoa Salad

A vibrant dish that bursts with flavor and nutrition, combining roasted sweet potatoes, quinoa, and fresh greens.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 300
Ingredients Method Nutrition

Ingredients
  

  • 6 cups chopped sweet potatoes (2 pounds)
  • 2 tablespoons olive oil Use high-quality extra virgin olive oil.
  • 1.5 teaspoons paprika Smoked paprika adds depth.
  • 1.5 teaspoons garlic powder Enhances the savory notes.
  • to taste salt Always season to taste.
  • to taste pepper Always season to taste.
  • 1 cup uncooked quinoa Rinse before cooking.
  • 5 cups fresh baby spinach (coarsely chopped, 4.4 ounces)
  • 1 large avocado Chopped.
  • 1/3 cup dried sweetened cranberries Adds sweetness and texture contrast.
  • 1/4 cup thinly sliced fresh basil (optional)
  • 1 large lemon Fresh lemon juice brightens up the dressing.
  • 4 tablespoons apple cider vinegar Adds acidity and tang.
  • 1.5 tablespoons Dijon-style mustard For a subtle kick.
  • 1/2 teaspoon dried oregano Complements the dish well.
  • 1 teaspoon dried basil For additional aromatic flavor.
  • 1 tablespoon honey Balances acidity in the dressing.
  • 1 teaspoon minced garlic Gives an extra punch of flavor.
  • 1/2 cup olive oil Provides creaminess to the dressing.

Method
 

  1. Preheat your oven to 425°F and peel your sweet potatoes before chopping them into 1/2-inch cubes. Spread them out on a large sheet pan ensuring enough space between each piece to promote even roasting rather than steaming. Drizzle with olive oil, sprinkle on paprika, garlic powder, salt, and pepper, then toss everything together until well coated.
  2. While your sweet potatoes are roasting, prepare your quinoa according to package instructions. Once cooked, allow it to cool down naturally or hasten the process by spreading it out on a sheet pan and placing it in the freezer for about 15 minutes.
  3. Zest your lemon until you have about one teaspoon of zest before juicing it to obtain three tablespoons of fresh juice. Combine all dressing ingredients—zest, juice, apple cider vinegar, mustard, oregano, dried basil, honey, minced garlic—into a mason jar and season with salt and pepper as desired.
  4. In a large bowl, combine coarsely chopped spinach with your cooled quinoa. Add in your roasted sweet potatoes alongside chopped avocado pieces, dried cranberries, and optional basil if using.
  5. Only dress portions of salad that will be consumed right away by tossing them gently with desired amounts of prepared dressing. Adjust seasoning with salt as needed before enjoying promptly once dressed.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 2gSodium: 150mgFiber: 8gSugar: 10g

Tried this recipe?

Let us know how it was!