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Quinoa Sweet Potato Salad

Helen T. Patterson
A hearty and colorful salad featuring roasted sweet potatoes, fluffy quinoa, leafy greens, goat cheese, and cranberries, all tossed in a tangy maple-dijon dressing.
Nutritious, protein-rich, and full of flavor, this salad works as a main dish or side, perfect for everyday meals or holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, Main, Salad
Cuisine American
Servings 4

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.