This vibrant Sweet Potato and Quinoa Salad combines roasted sweet potatoes, protein-rich quinoa, tender greens, tangy goat cheese, and sweet cranberries for a colorful, nutrient-packed meal.
High in fiber, plant-based protein, and heart-healthy fats, it’s naturally low in saturated fat.
Quick to assemble and full of satisfying flavors, it’s perfect for everyday lunches, light dinners, or meal prep.
Sweet Potato Quinoa Salad
Equipment
- 2 Baking sheets
- 1 medium saucepan
- 1 Large salad bowl
- (1) Whisk
Ingredients
For the Salad:
- 4 cups diced sweet potatoes ~2 medium
- 2 tbsp olive oil
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Pinch cayenne pepper optional
- 1 cup uncooked quinoa
- 6 cups mixed baby greens spinach, arugula, or tender lettuce
- 1/3 cup dried cranberries
- 1/3 cup crumbled goat cheese or 1 large avocado for dairy-free
For the Maple-Dijon Dressing:
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 small garlic clove minced
- 1/4 tsp salt
- 1/3 cup olive oil
Instructions
- Preheat the Oven and Prepare Sweet Potatoes: Start by preheating your oven to 400°F (200°C). While the oven warms, wash and peel approximately two medium sweet potatoes. Cut them into evenly sized 1-inch cubes to ensure uniform roasting. Place the diced sweet potatoes in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with cinnamon, cumin, chili powder, salt, black pepper, and a pinch of cayenne if you like a subtle heat. Toss everything together gently so that each cube is evenly coated with the oil and spices.
- Roast Sweet Potatoes to Perfection: Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Spread the seasoned sweet potatoes in a single layer on the sheet, making sure there is space between each piece—this allows them to roast evenly and develop a beautiful caramelized edge. Place the tray in the preheated oven and roast for 25–30 minutes, turning the potatoes halfway through with a spatula for even browning. Roast until they are tender inside and lightly golden on the edges. The sweet aroma should fill your kitchen at this point.
- Rinse and Cook Quinoa: While the sweet potatoes are roasting, measure 1 cup of quinoa and place it in a fine-mesh strainer. Rinse thoroughly under cold running water for about 30 seconds to remove the natural bitter coating called saponin. Transfer the rinsed quinoa into a medium saucepan with 2 cups of water. Bring it to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 12 minutes. After cooking, turn off the heat and let the quinoa rest, still covered, for an additional 5 minutes. Finally, fluff the grains with a fork to separate them, ensuring a light, fluffy texture without clumps.
- Prepare the Maple-Dijon Dressing: In a small bowl or a jar with a tight lid, combine 2 tablespoons of maple syrup, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 minced small garlic clove, and 1/4 teaspoon of salt. Whisk or shake vigorously until all ingredients are fully blended. Slowly drizzle in 1/3 cup of olive oil while continuously whisking to create a smooth, emulsified dressing. Taste the dressing and adjust seasoning if necessary, adding a little more salt, pepper, or vinegar to balance the sweetness and tang.
- Assemble the Salad Base: Choose a large salad bowl to make tossing easier. Add 6 cups of fresh baby greens, such as spinach, arugula, or a tender lettuce mix. Gently mix the greens to create an even bed for the toppings.
- Add Roasted Sweet Potatoes and Quinoa: Once the sweet potatoes are roasted and slightly cooled, transfer them to the salad bowl. Then, add the cooked and fluffed quinoa on top of the greens. Take care not to break the sweet potato cubes while mixing—they should remain intact for a visually appealing salad.
- Include Cranberries and Cheese: Sprinkle 1/3 cup of dried cranberries evenly over the salad to add bursts of sweet and tart flavor. Then, crumble 1/3 cup of goat cheese (or chop one large avocado for a dairy-free version) over the top. This adds creaminess that complements the roasted sweet potatoes and the tangy dressing beautifully.
- Toss with Dressing and Combine: Pour the prepared maple-Dijon dressing over the salad gradually. Using salad tongs or two large spoons, gently toss all ingredients together until the sweet potatoes, quinoa, greens, cranberries, and cheese are evenly coated with the dressing. Be careful to toss lightly so that the delicate greens do not bruise, and all components are evenly distributed.
- Serve Immediately and Enjoy: For the best flavor and texture, serve this salad immediately while the sweet potatoes are still slightly warm and the greens are crisp. The combination of roasted sweetness, creamy cheese, tangy dressing, and hearty quinoa makes each bite satisfying and balanced.
- Optional Meal Prep or Storage Tip: If preparing ahead, cook and roast the sweet potatoes and quinoa separately. Store each component in airtight containers in the refrigerator. Assemble the salad and add the dressing just before serving to maintain freshness and texture. This makes it an excellent meal-prep-friendly option for quick lunches or weeknight dinners.
Notes
- Roast sweet potatoes until tender inside and lightly caramelized on the edges for maximum flavor.
- Cut sweet potatoes into even-sized cubes to ensure uniform cooking.
- Rinse quinoa thoroughly before cooking to remove its natural bitter coating.
- Serve the salad immediately after tossing for the best texture and freshness.
- Prep individual components (roasted sweet potatoes, cooked quinoa, dressing) ahead of time for easy meal prep.
- Adjust the dressing’s sweetness or acidity to your taste, balancing maple syrup and apple cider vinegar.
Chef’s Secrets: Insider Techniques And Enhancements
To elevate this salad, consider roasting the sweet potatoes with a small sprinkle of smoked paprika—it adds depth and warmth.
Using a combination of tender greens, like baby spinach and arugula, provides a balance of texture and flavor.
For extra crunch, toss in toasted pumpkin seeds or slivered almonds.
When making the dressing, slowly whisking in the olive oil ensures a smooth, emulsified texture that clings beautifully to the salad.
For a dairy-free version, ripe avocado provides a creamy richness that mimics the mouthfeel of goat cheese.
Finally, let the roasted sweet potatoes cool slightly before mixing to prevent wilting the greens.
Serving Suggestions: Perfect Pairings And Presentation
This salad works beautifully as a standalone meal for lunch or a light dinner.
Pair it with a slice of crusty whole-grain bread for added fiber, or serve alongside grilled chicken or salmon for a more protein-rich option.
For gatherings or holiday meals, consider presenting it in a large wooden salad bowl with colorful toppings displayed on top—it looks as good as it tastes.
Drizzle a little extra dressing on top just before serving for a glossy, appetizing finish, and garnish with fresh herbs such as parsley or chives to add visual appeal.
Storage Tips: Maintaining Freshness And Flavor
If you need to prepare this salad ahead of time, store roasted sweet potatoes, cooked quinoa, and dressing separately in airtight containers in the refrigerator for up to 3 days.
Avoid tossing everything together until ready to serve to maintain the freshness of the greens and prevent sogginess.
The dressing can be stored in a small jar for up to a week and shaken well before use.
If using avocado instead of goat cheese, add it just before serving to keep it from browning.
Leftovers make a great next-day lunch, and the flavors often taste even more developed after sitting for a few hours.
Frequently Asked Questions
1. Can I make this salad vegan or dairy-free?
Yes! Simply replace goat cheese with diced ripe avocado or a plant-based cheese alternative.
Both options provide creaminess without compromising flavor.
2. Can I use other grains instead of quinoa?
Absolutely. Bulgur, farro, or brown rice are excellent substitutes, though cooking times may vary.
Quinoa is recommended for its high protein and fluffy texture.
3. Can this salad be served warm?
Yes. Serving the salad slightly warm enhances the sweetness of the roasted sweet potatoes and creates a comforting dish.
However, keep the greens fresh by adding them just before serving.
4. How can I add extra protein?
Add grilled chicken, shrimp, or tofu to boost the protein content.
Chickpeas also pair beautifully for a plant-based protein option.
5. Can I make this salad ahead for meal prep?
Yes. Prepare each component separately and store in airtight containers.
Assemble and toss with dressing just before eating to maintain freshness and texture.
