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Sweet Potato Quinoa Salad Recipe

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4.3 from 13 reviews

A vibrant and nutritious Sweet Potato Quinoa Salad featuring roasted sweet potatoes, fluffy quinoa, fresh baby spinach, creamy avocado, and sweet cranberries, all tossed in a zesty lemon and herb dressing. Perfect as a wholesome lunch or light dinner, this salad balances sweet, savory, and tangy flavors with a delightful range of textures.

Ingredients

Roasted Sweet Potatoes

  • 6 cups chopped sweet potatoes (2 pounds)
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons paprika
  • 1-1/2 teaspoons garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Quinoa

  • 1 cup uncooked quinoa

Salad

  • 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)

Dressing

  • 1 teaspoon lemon zest (about 1 large lemon)
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 4 tablespoons red wine vinegar
  • 1-1/2 tablespoons Dijon-style mustard
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and chop the sweet potatoes into 1/2-inch cubes. Arrange them in a single layer on a large sheet pan to ensure proper roasting. Drizzle the sweet potatoes with olive oil, then sprinkle with paprika, garlic powder, salt, and pepper. Toss to coat evenly, spread them out so they’re not crowded, and roast for 15 minutes. Flip the cubes and continue roasting for an additional 10 to 20 minutes until they reach your desired tenderness.
  2. Cook Quinoa: Rinse 1 cup of quinoa under cold water to remove the natural bitterness. Cook according to package instructions, typically simmering in 2 cups of water until the water is absorbed and the quinoa is fluffy, about 15 minutes. Once cooked, cool the quinoa to room temperature, or spread it out on a sheet pan and chill in the freezer for 15 minutes to speed cooling.
  3. Prepare Dressing: Zest one large lemon to yield about 1 teaspoon of zest, then juice the lemon for 3 tablespoons of juice. In a mason jar or bowl, combine the lemon zest, lemon juice, red wine vinegar, Dijon mustard, dried oregano, dried basil, honey, minced garlic, olive oil, salt, and pepper. Seal and shake or whisk vigorously until the dressing is well mixed. Refrigerate until ready to use, and shake again before dressing the salad.
  4. Assemble the Salad: In a large bowl, toss the coarsely chopped baby spinach with the cooled quinoa. Add the roasted sweet potatoes, chopped avocado, dried cranberries, and optional fresh basil. When ready to serve, dress only the portion to be eaten immediately with about three-fourths of the dressing, tossing gently to coat. Adjust the seasoning with a pinch of salt if needed, and enjoy promptly once dressed.

Notes

  • Store leftover dressing in the refrigerator and shake before each use.
  • Dressing the salad just before serving helps keep the spinach fresh and prevents sogginess.
  • For a vegan version, substitute honey with maple syrup or agave nectar.
  • You can prepare quinoa and roast sweet potatoes ahead of time and refrigerate to assemble later.
  • If you want extra protein, add toasted nuts or seeds such as pumpkin seeds or walnuts.

Find it online: https://cookedbysarah.com/sweet-potato-quinoa-salad-recipe/