Sweet Potato Quinoa Salad

If you’re looking for a delicious and nutritious dish that’s perfect for any occasion, then this Sweet Potato Quinoa Salad is just the ticket! This recipe has a special place in my heart because it combines wholesome ingredients into a colorful and vibrant salad that’s not only satisfying but also packed with flavor. Whether it’s for a busy weeknight dinner or a family gathering, this salad brings everyone together with its delightful taste and beautiful presentation.

The blend of roasted sweet potatoes, fluffy quinoa, fresh spinach, creamy avocado, and sweet cranberries creates a medley of textures that makes every bite exciting. Plus, the zesty lemon dressing ties it all together so perfectly! I love how easy it is to prepare—trust me, you’ll want to make this one again and again.

Why You’ll Love This Recipe

• Quick to make: The entire Sweet Potato Quinoa Salad comes together in just about 50 minutes, making it a great option for busy evenings.
• Family-friendly: Everyone will love the flavors here! Kids especially enjoy the sweetness of roasted sweet potatoes and cranberries.
• Nutrient-rich: Packed with vitamins and fiber, this salad is not just delicious; it’s also good for you!
• Make-ahead friendly: You can prepare components in advance, making this salad ideal for meal prep or gatherings.
• Versatile: Feel free to customize it with your favorite add-ins or toppings!

Ingredients You’ll Need

This Sweet Potato Quinoa Salad uses simple, wholesome ingredients that are easy to find at your local store. You’ll be pleasantly surprised at how these components come together into something truly special!

For the Salad

• 6 cups chopped sweet potatoes (2 pounds)
• 2 tablespoons olive oil
• 1-1/2 teaspoons paprika
• 1-1/2 teaspoons garlic powder
• Salt and pepper
• 1 cup uncooked quinoa
• 5 cups fresh baby spinach (coarsely chopped (4.4 ounces))
• 1 large avocado (chopped)
• 1/3 cup dried sweetened cranberries
• 1/4 cup thinly sliced fresh basil (optional)

For the Dressing

• 1 large lemon
• 4 tablespoons apple cider vinegar
• 1-1/2 tablespoons Dijon-style mustard
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon honey (see note 1)
• 1 teaspoon minced garlic
• 1/2 cup olive oil

Variations

One of the best things about this Sweet Potato Quinoa Salad is how flexible it is! You can easily swap out ingredients based on what you have on hand or your personal preferences.

• Add some crunch: Toss in some chopped nuts like walnuts or pecans for an extra crunch.
• Change up the greens: Substitute kale or arugula for spinach if you want to switch things up.
• Make it spicy: Add some diced jalapeños or red pepper flakes for a kick of heat.
• Include protein: Mix in cooked chickpeas or black beans to turn this salad into a heartier meal.

How to Make Sweet Potato Quinoa Salad

Step 1: Roast the Sweet Potatoes

Preheat your oven to 425°F. Start by peeling and chopping your sweet potatoes into 1/2-inch cubes. Spread them out on a large sheet pan—this gives them room to roast beautifully instead of steaming. Drizzle with olive oil, paprika, garlic powder, salt, and pepper (I usually add about 3/4 teaspoon salt and 1/4 teaspoon pepper). Toss everything around until well coated and pop them in the oven for about 15 minutes. After that time, flip those little cubes over and roast them for another 10–20 minutes until they reach your desired tenderness. They should be tender on the inside yet slightly crispy on the outside!

Step 2: Cook the Quinoa

While those sweet potatoes are roasting away, let’s get that quinoa ready! Rinse your uncooked quinoa under cold water—this helps remove any bitterness from the seeds. Then cook according to package directions. Once finished, let it cool down to room temperature; if you’re in a hurry, spread it out on a sheet pan and chill it in the freezer for 15 minutes.

Step 3: Make the Dressing

Let’s whip up that zesty lemon dressing! Zest your lemon until you have about a teaspoon of zest and then juice it until you get around three tablespoons of juice. In a mason jar, combine all dressing ingredients (don’t forget to season with salt and pepper—about ½ teaspoon salt and ¼ teaspoon pepper works well). Seal it tight and shake until everything is nicely blended. Store in the fridge until you’re ready to dress your salad!

Step 4: Assemble the Salad

In a large bowl, toss together your cooled quinoa and fresh spinach—this combination provides such great flavor! Next, gently fold in your roasted sweet potatoes, chopped avocado, dried cranberries, and fresh basil if you’re using it. Remember to dress only what you plan to eat immediately; this keeps leftovers fresher longer! Aim to use about three-quarters of your dressing initially; adjust seasoning as needed by adding a pinch more salt if desired. Enjoy right away while everything is fresh!

And there you have it—a delightful Sweet Potato Quinoa Salad that’s sure to impress!

Pro Tips for Making Sweet Potato Quinoa Salad

Creating a vibrant and delicious Sweet Potato Quinoa Salad is all about the little details! Here are some pro tips to elevate your dish.

• Choose the right sweet potatoes: Opt for firm, unblemished sweet potatoes. This ensures even roasting and enhances the natural sweetness in your salad.
• Don’t rush the quinoa: Rinse quinoa thoroughly before cooking to remove its natural coating, which can make it taste bitter. This step helps to achieve a fluffy texture.
• Customize your dressing: Feel free to tweak the dressing ingredients! Adding a splash of fresh orange juice or a dash of maple syrup can give it a unique twist that complements the salad’s flavors beautifully.
• Let it chill: Allowing the salad to sit in the fridge for about 30 minutes before serving will help the flavors meld together, making each bite even more delicious!
• Make it colorful: Incorporate a variety of veggies like bell peppers or cherry tomatoes for added nutrition and color. This not only enhances visual appeal but also boosts flavor and health benefits.

How to Serve Sweet Potato Quinoa Salad

Presenting your Sweet Potato Quinoa Salad can be just as enjoyable as making it! Here are some ideas to make this dish shine at your table.

Garnishes

• Chopped nuts: Sprinkle some toasted walnuts or pecans on top for a delightful crunch that complements the creamy avocado.
• Feta cheese alternative: If you enjoy a bit of tanginess, consider using a plant-based feta cheese. It adds an extra layer of flavor without overpowering the other ingredients.

Side Dishes

• Grilled vegetable skewers: Colorful skewers of zucchini, bell peppers, and onions grilled until tender make for a fantastic accompaniment that mirrors the freshness of the salad while adding smokiness.
• Crispy chickpeas: Roasted chickpeas seasoned with your favorite spices not only boost protein but also add an irresistible crunch that pairs beautifully with the soft textures in your salad.
• Lemon garlic hummus: Serve with pita chips or veggie sticks for dipping. The creamy hummus offers a contrasting flavor profile that enhances the overall meal experience.
• Simple green beans: Lightly steamed green beans tossed with olive oil and lemon zest provide a fresh, crisp side that harmonizes with the rich flavors of your salad.

Enjoy crafting this delightful Sweet Potato Quinoa Salad and remember, it’s all about sharing good food and good times!

Make Ahead and Storage

This Sweet Potato Quinoa Salad is perfect for meal prep! Preparing it in advance not only saves time but also allows the flavors to meld beautifully. Here’s how to store your leftovers properly.

Storing Leftovers

• Allow the salad to cool completely before storing.
• Place any leftovers in an airtight container.
• Store in the fridge for up to 3 days.
• Keep the dressing separate until you’re ready to eat, to prevent sogginess.

Freezing

• This salad is best enjoyed fresh, but you can freeze components if needed.
• Freeze roasted sweet potatoes and quinoa separately in airtight containers for up to 3 months.
• Thaw overnight in the fridge before using.

Reheating

• For best results, reheat sweet potatoes in the oven at 350°F until warmed through.
• Quinoa can be gently reheated in a microwave or on the stovetop with a splash of water to revive its fluffy texture.

FAQs

Here are some common questions about this delicious recipe!

Can I make Sweet Potato Quinoa Salad without baby spinach?

Absolutely! You can substitute with other greens like kale, arugula, or even omit them entirely if you prefer a lighter salad.

How do I store Sweet Potato Quinoa Salad leftovers?

Store your leftovers in an airtight container in the fridge for up to 3 days. Make sure to keep the dressing separate until you’re ready to enjoy!

Can I add protein to Sweet Potato Quinoa Salad?

Definitely! Feel free to add chickpeas, black beans, or grilled chicken for extra protein.

What can I use instead of honey in the dressing?

You can use maple syrup or agave nectar as a vegan alternative to honey, providing sweetness without animal-derived ingredients.

Final Thoughts

I hope you enjoy making this Sweet Potato Quinoa Salad as much as I do! It’s not just a dish; it’s a celebration of wholesome ingredients that come together beautifully. Whether it’s a weeknight dinner or meal prep for busy days ahead, this salad is sure to impress. Happy cooking, and don’t hesitate to share your own twists on this recipe!