This Sweet Potato and Quinoa Salad is a vibrant, nutrient-packed dish that combines earthy roasted sweet potatoes, protein-rich quinoa, and fresh leafy greens.
Tossed with tangy maple-dijon vinaigrette, it’s both satisfying and wholesome.
Packed with plant-based protein, fiber, and healthy fats, it’s a smart option for balanced eating.
Whether you’re looking for a quick lunch, a festive side, or meal-prep friendly option, this salad delivers flavor and nourishment in every bite.
Quinoa Sweet Potato Salad
Equipment
- 2 Baking sheets
- 1 Large salad bowl
- 1 medium saucepan
- 1 Fine-Mesh Strainer
- 1 Small Mixing Bowl or Jar
- 1 Whisk or Fork
Ingredients
For the Salad
- 4 cups sweet potatoes diced (about 2 medium)
- 2 tablespoons olive oil
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper optional
- 1 cup quinoa uncooked
- 6 cups mixed baby greens spinach, arugula, or tender lettuce
- 1/3 cup dried cranberries
- 1/3 cup goat cheese crumbled (or 1 large avocado, chopped, for dairy-free option)
For the Maple Vinaigrette
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove minced
- 1/4 teaspoon salt
- 1/3 cup olive oil
Instructions
- Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Place the diced sweet potatoes in a mixing bowl and drizzle with olive oil. Sprinkle over the cinnamon, cumin, chili powder, salt, pepper, and a touch of cayenne if you’d like some heat. Toss until every cube is evenly coated with seasoning. Spread the potatoes out in a single layer on a baking sheet and roast for 25–30 minutes, stirring once halfway through, until golden and tender.
- Cook the quinoa: While the potatoes are roasting, rinse the quinoa thoroughly in a fine-mesh strainer to remove any bitterness. Transfer it to a medium saucepan with 2 cups of water. Bring to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 12 minutes. Once the water is absorbed, remove from heat and let the quinoa sit, covered, for another 5 minutes. Fluff with a fork and allow it to cool slightly.
- Prepare the dressing: In a small bowl or jar, whisk together the maple syrup, apple cider vinegar, Dijon mustard, minced garlic, and salt until smooth. Slowly drizzle in the olive oil while whisking constantly to create a creamy, well-emulsified vinaigrette. Taste and adjust with a little more salt or pepper if desired.
- Assemble the salad: Place the greens into a large salad bowl, followed by the roasted sweet potatoes, cooked quinoa, dried cranberries, and goat cheese (or avocado if you prefer dairy-free). Pour the dressing over the top and toss gently until everything is coated evenly. Serve right away for the best texture and flavor.
Notes
- Roast sweet potatoes until lightly caramelized for the best flavor.
- Fluff quinoa after cooking to keep it light and fluffy.
- The maple-dijon vinaigrette balances sweet, tangy, and savory flavors.
- Swap goat cheese with avocado for a dairy-free option.
- Assemble salad just before serving for peak freshness.
- Dressing can be made ahead and refrigerated for up to a week.
- Add nuts or seeds for extra crunch and nutrition.
- Works well as both a main dish or a side salad.
- Best enjoyed fresh but can be partially prepped in advance.
- Choose colorful greens for extra nutrients and presentation.
Chef’s Secrets for Perfect Results
The key to making this salad shine lies in balance and texture.
Roasting the sweet potatoes until the edges caramelize brings out their natural sweetness, which contrasts beautifully with the tart cranberries and savory goat cheese.
Always rinse quinoa before cooking to remove its natural coating, which can taste bitter.
For the dressing, slowly whisk in the olive oil to create a silky, emulsified vinaigrette that clings to every ingredient.
A final toss just before serving ensures everything stays vibrant and fresh.
Serving Suggestions for Every Occasion
This salad is versatile enough to serve as a light main dish or a hearty side.
Pair it with roasted chicken, grilled salmon, or baked tofu for added protein.
For holiday meals, it makes a colorful and refreshing addition to heavier spreads, while in everyday cooking, it’s an excellent choice for quick lunches or weeknight dinners.
A sprinkle of toasted nuts—like pecans or walnuts—can add extra crunch and richness.
Serve it slightly warm for comfort or chilled for a refreshing summer option.
Storage Tips to Keep Freshness
While this salad tastes best freshly assembled, the individual components can be prepped ahead.
Store roasted sweet potatoes and cooked quinoa separately in airtight containers in the refrigerator for up to 3 days.
The maple vinaigrette can be made a week in advance and kept chilled in a sealed jar—just shake well before using.
To avoid soggy greens, don’t toss the salad until right before serving.
If you have leftovers, store them without dressing for longer freshness, or eat dressed leftovers within 24 hours.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but it’s best to prep the components separately—cook the quinoa, roast the sweet potatoes, and make the dressing in advance.
Assemble everything just before serving to keep the greens crisp and fresh.
What’s the best substitute for goat cheese?
If you want a dairy-free option, chopped avocado works beautifully.
Feta cheese or even a sprinkle of parmesan can also be used if you prefer a different flavor profile.
Can I use a different grain instead of quinoa?
Absolutely! Couscous, farro, or brown rice make excellent substitutes.
Just adjust the cooking times and use a similar ratio of grain to vegetables for balance.
How do I make this salad more filling?
To make it heartier, add a protein source such as grilled chicken, chickpeas, tofu, or shrimp.
Nuts and seeds like pumpkin seeds or almonds can also boost satiety while adding crunch.
Can I serve this salad warm?
Yes, this salad is delicious both warm and chilled.
For a cozier option, toss the freshly roasted sweet potatoes and warm quinoa with the greens before they’ve cooled fully, then drizzle with dressing and serve immediately.
