Salad with Sweet Potato and Quinoa
Quinoa sweet potato salad is a delicious hearty salad with wonderful contrasts of sweet-tang, soft-crunch and pastel-bold. Definitely company-worthy.
Packed with interesting, yummy ingredients and textures, it’s a feast for the palate and eyes.
The idea came from a dish I ate at a recent fund raising event. The food was catered by Oliver and Bonacini. I loved the multi-layered salad and decided to create my own version.
This quinoa and sweet potato salad is hearty enough to be served as a main dish, perhaps for lunch with a crusty bread. Or as a first course or a side.
Ingredient notes – Tailor to your taste
The salad has a lot going on with its many colors, textures and tastes. Feel free to add your own twist with a few variations and substitutions.
- Sweet potatoes: Yams would be fine too.
- Quinoa: This can be substituted with other grains like a nutty, chewy farro.
- Cheese: The goat cheese adds a creamy, tangy taste. Try feta (stronger) or ricotta (milder) if you prefer.
- Nuts: The cashews add a crunch. Other options are toasted walnuts, pecans or pumpkins seeds (pepitas) or anything really.
- Dried fruit: The cranberries add tang and sweetness. Dried apricots or raisins would work well too.
- Dressing: The dressing is one of my all time favorites – rich and complex and easy to make. I used the Maple Balsamic dressing created by Ricardo with just a small tweak. If you have another favorite, go for it.
Recipe Steps
Shortcut
- Instead of roasting the sweet potatoes, microwave them until fully tender (4-6 minutes depending on size). Peel and cut them into small cubes, then drizzle with 1-2 tsp oil. Sprinkle on sugar (or maple syrup) and salt and toss.
Make Ahead
- The recipe can be made ahead and assembled. Just drizzle on the dressing right before serving.
Other hearty salads you might like
- broccoli and cauliflower salad with avocado dressing
- butternut squash salad with warm cinnamon dressing
- party salad with grilled vegetables and quinoa
Salad with Sweet Potato and Quinoa
Quinoa sweet potato salad is a delicious hearty salad with wonderful contrasts of sweet-tang, soft-crunch and pastel-bold. Packed with interesting, yummy ingredients and textures, it's a feast for the palate and eyes.
Servings: 6
Ingredients
Yams
- 2 sweet potatoes or yams
- 1 tablespoon olive oil
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
Quinoa
- 1 cup Quinoa, rinsed
- 1 2/3 cup water
- 1/2 teaspoon salt
Maple-Balsamic Dressing
- 1 tablespoon balsamic vinegar
- 1 tablespoon Maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 6 tablespoon oil (canola or olive)
- salt and pepper to taste
Salad
- 3 cup greens (baby spinach, spring lettuce, Mesclun)
- 2 ounces goat cheese (60 grams or 1/4 cup crumbled)
Garnish
- roasted or candied nuts or seeds; dried cranberries; and/or roasted beets cut in cubes
Instructions
- Preheat oven to 425F/218C.
- MAKE THE ROASTED SWEET POTATOES: Pierce sweet potatoes with a knife. Microwave for 3 minutes. Stand up each yam on a cutting board, peel with a knife, then cut into 1/2 inch cubes. Place on a foil lined pan. Drizzle with oil. Sprinkle with brown sugar and salt. Roast, stirring half way through for 15-20 minutes or until soft and lightly browned. Set aside. Note 1
- MAKE THE QUINOA: Place the rinsed Quinoa in a medium pot with the water and salt. Bring to a boil. Set heat to low and simmer for 15 minutes. Let sit for 5 minutes covered, then fluff with a fork. Cool.
- MAKE THE DRESSING: In a small bowl, whisk together the first 5 dressing ingredients. Slowly add the oil while whisking until smoothly blended. Add salt and pepper to taste (about 1/4 teaspoon salt should be about right).
- BUILD THE SALAD: (on individual salad plates or on one larger shallow bowl): Spread about 1/2 cup per person of Quinoa on the bottom. Drizzle a little dressing on the Quinoa. Add a layer of greens. Sprinkle on crumbled goat cheese. Add the garnishes you are using. Drizzle more of the Maple-Balsamic dressing over the salad – you may not need it all.
Notes
- Shortcut sweet potatoes: Microwave until soft (4-5 minutes depending on size).Peel, cut into small cubes, drizzle with 1-2 tsp oil, sprinkle on sugar (or maple syrup) and salt. Toss.
- Make Ahead: Make all components. Assemble. Drizzle final dressing just before serving.
Nutrition
Calories: 357kcal | Carbohydrates: 38g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 388mg | Potassium: 467mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11017IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!
Delicious! What is the best way to roast beets?
Hi Fran. Coat the beets with a bit of oil. Wrap in tin foil. Place on baking pan and roast at 375F for 45-60 min or until easily poked with a knife. Let cool 10 minutes then peel and slice. Enjoy!
OH SO APPEALING!!!!!!!!!!