Sweet Potato Quinoa Salad That Actually Gets Made

I’ve been making this roasted sweet potato quinoa salad for three years now. It started as a desperate attempt to use up sweet potatoes that were getting soft in my pantry. Now it’s one of my most-requested recipes.

Here’s why this salad works. It’s filling without being heavy. The sweet potatoes get these crispy edges that make every bite interesting. And it tastes better the next day, which makes meal prep easy.

I’m not going to tell you this will change your life. But it might solve your “what should I bring to the potluck” problem forever.

Why This Combination Works

Sweet potatoes and quinoa make sense together. The sweetness balances the earthy quinoa. The textures play off each other too – soft roasted cubes against fluffy grains.

The spinach adds freshness without wilting into nothing. Red onion gives it bite. Cranberries bring more sweetness and chew. Pumpkin seeds add crunch.

Feta ties it all together with its salty tang. But honestly, you can skip the cheese and it’s still good.

Getting the Sweet Potatoes Right

This is where most people mess up. They either undercook them or turn them to mush.

Cut your sweet potatoes into pieces about the size of large dice. Smaller pieces burn. Larger pieces don’t cook through.

Don’t skip the oil and salt before roasting. I use about a tablespoon of olive oil for two large sweet potatoes. Just enough to coat them.

Here’s the key part – give them space on the pan. Crowded sweet potatoes steam instead of roast. You won’t get those crispy edges that make this salad special.

Roast at 425°F for 25-30 minutes. Flip them once halfway through. You’ll know they’re done when a fork goes through easily and the edges look golden.

The Quinoa Situation

People either love quinoa or think it tastes like nothing. If you’re in the second camp, try this trick. Toast the quinoa in a dry pan for 2-3 minutes before adding water. It brings out a nutty flavor.

Always rinse quinoa before cooking. The coating makes it taste bitter. Rinse until the water runs clear.

Use a 2:1 water to quinoa ratio. Bring water to a boil, add quinoa, reduce heat to low. Cover and cook for 15 minutes. Then let it sit off the heat for 5 minutes before fluffing.

Properly cooked quinoa should be fluffy, not mushy. If it’s mushy, you used too much water or cooked it too long.

Building the Salad

Let everything cool before mixing. Hot quinoa and sweet potatoes will wilt your spinach. Give them 10-15 minutes to come to room temperature.

Start with the spinach in a large bowl. Add the cooled quinoa and sweet potatoes. Then the red onion, cranberries, and pumpkin seeds.

The dressing is simple. Olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk it together and taste. Sometimes I need more honey if my vinegar is particularly sharp.

Pour the dressing over everything and toss gently. You don’t want to break up the sweet potato cubes.

Add the feta last. It stays prettier that way.

Making It Your Own

This recipe is flexible. I’ve made it with butternut squash instead of sweet potatoes. Worked fine.

Dried cherries or chopped apples can replace the cranberries. Walnuts or pecans work instead of pumpkin seeds. Goat cheese is good if you don’t like feta.

Sometimes I add fresh herbs. Parsley is nice. So is mint if you have it.

The base – roasted vegetables, quinoa, greens, something sweet, something crunchy – works with lots of combinations.

Storage and Serving

This salad keeps well for three days in the fridge. The flavors actually improve overnight. The quinoa absorbs some dressing and the whole thing tastes more cohesive.

If you’re meal prepping, pack the dressing separately. The salad stays crisper that way.

For parties, I make this a few hours ahead. It travels well and looks good on a table.

One batch serves about six as a side dish or four as a main. Double everything if you’re feeding a crowd.

Why It Works for Real Life

I keep coming back to this salad because it solves actual problems. It uses ingredients I can find anywhere. It doesn’t require special equipment or techniques.

It’s substantial enough for lunch but not so heavy you feel sluggish after. It covers most food groups, so it feels like real food.

And it’s one of those recipes that makes you look like you know what you’re doing in the kitchen, even when you’re just following simple steps.

What You Need

For the salad:

• 2 large sweet potatoes, cubed
• 1 cup quinoa
• 4 cups baby spinach
• 1/2 red onion, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup toasted pumpkin seeds
• 1/3 cup crumbled feta cheese

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

How to Make It

Heat your oven to 425°F. Cut sweet potatoes into bite-sized cubes. Toss with olive oil and salt. Spread on a baking sheet with space between pieces.

Roast for 25-30 minutes, flipping once. You want golden edges and tender insides.

While they roast, cook your quinoa. Rinse it first, then simmer in twice as much water for 15 minutes. Let it sit off heat for 5 minutes before fluffing.

Make the dressing by whisking all ingredients together. Taste and adjust.

Let the sweet potatoes and quinoa cool. Then combine everything in a large bowl. Add dressing and toss gently. Top with feta.

That’s it. Nothing complicated, but everything works together. And you’ll probably find yourself making it again next week.

Sweet Potato Quinoa Salad That Actually Gets Made

Course: SaladsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

285

kcal

Total time

50

minutes

A hearty salad with roasted sweet potatoes, fluffy quinoa, fresh spinach, and tangy feta. Perfect for meal prep or potlucks.

Ingredients

For the Salad

• 2 large sweet potatoes (about 2 pounds), peeled and cubed

• 1 cup quinoa, rinsed

• 2 cups water

• 4 cups fresh baby spinach

• 1/2 medium red onion, thinly sliced

• 1/2 cup dried cranberries

• 1/2 cup toasted pumpkin seeds (pepitas)

• 1/3 cup crumbled feta cheese

• 1 tablespoon olive oil (for roasting)

• Salt to taste

• For the Dressing

• 1/4 cup extra virgin olive oil

• 2 tablespoons balsamic vinegar

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• Salt and black pepper to taste

Directions

Step 1: Roast the Sweet Potatoes

• Preheat oven to 425°F (220°C).
• Cut sweet potatoes into 3/4-inch cubes.
• Toss cubes with 1 tablespoon olive oil and a pinch of salt.
• Spread in a single layer on a large baking sheet. Don’t overcrowd.
• Roast for 25-30 minutes, flipping once halfway through.
• Sweet potatoes are done when fork-tender with golden edges.
• Step 2: Cook the Quinoa
• Rinse quinoa in a fine-mesh strainer until water runs clear.
• In a medium saucepan, bring 2 cups water to a boil.
• Add quinoa, reduce heat to low, and cover.
• Simmer for 15 minutes without lifting the lid.
• Remove from heat and let stand 5 minutes.
• Fluff with a fork and set aside to cool.
• Step 3: Make the Dressing
• In a small bowl, whisk together olive oil, balsamic vinegar, honey, and Dijon mustard.
• Season with salt and pepper to taste.
• Set aside.
• Step 4: Assemble the Salad
• Allow sweet potatoes and quinoa to cool to room temperature (about 10-15 minutes).
• In a large serving bowl, combine spinach, cooled quinoa, and roasted sweet potatoes.
• Add sliced red onion, dried cranberries, and pumpkin seeds.
• Pour dressing over salad and toss gently to combine.
• Top with crumbled feta cheese just before serving.

Notes

• Don’t skip the space: Give sweet potatoes room on the pan for crispy edges
  Toast for flavor: Toast quinoa in a dry pan for 2-3 minutes before cooking for extra nuttiness
  Make ahead: This salad tastes better after sitting for a few hours
  Storage: Keeps in refrigerator for up to 3 days