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Apple Sweet Potato Quinoa Salad Recipe

Apple Sweet Potato Quinoa Salad Recipe
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★★★★★

4.8 from 17 reviews

A vibrant and nutritious Apple Sweet Potato Quinoa Salad combining roasted sweet potatoes, crisp granny smith apples, tart dried cranberries, and nutty quinoa tossed in a flavorful maple-dijon vinaigrette and topped with roasted pecans. Perfect as a wholesome lunch or a delightful side dish with a balance of sweet, savory, and tangy flavors.

Ingredients

Scale

Salad

  • 2 medium sweet potatoes, peeled and diced
  • 2 tablespoons olive oil (for roasting sweet potatoes)
  • 1 granny smith apple, cored and diced
  • 1 cup dried cranberries
  • 1 cup quinoa (uncooked)
  • 2 cups apple cider (or juice)
  • 2 tablespoons minced red onion
  • 1/2 cup chopped pecans, roasted

Vinaigrette

  • 2 tablespoons maple syrup
  • 1 teaspoon minced shallot
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil (for vinaigrette)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the sweet potatoes.
  2. Roast Sweet Potatoes: Toss the peeled and diced sweet potatoes with 2 tablespoons of olive oil to coat evenly. Spread them out on a rimmed cookie sheet in a single layer. Roast for about 15 minutes, stirring every 5 minutes, until they are lightly browned and tender.
  3. Cook Quinoa: While the potatoes roast, rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of apple cider or juice. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 15 minutes. Add the dried cranberries during the last few minutes of cooking so they soften slightly.
  4. Combine Salad Ingredients: In a medium bowl, add the slightly cooled quinoa with cranberries, roasted sweet potatoes, diced granny smith apple, and minced red onion. Toss gently to combine all ingredients evenly.
  5. Prepare Vinaigrette: In a small food processor or bowl, blend together the maple syrup, minced shallot, Dijon mustard, apple cider vinegar, salt, and pepper. Slowly drizzle in 3 tablespoons of olive oil while mixing continuously to emulsify the dressing.
  6. Toss Salad With Vinaigrette: Pour the prepared vinaigrette over the quinoa mixture and toss well to coat all the components evenly with the dressing.
  7. Add Pecans and Serve: Finally, sprinkle the roasted chopped pecans on top of the salad for added crunch and nutty flavor. Serve at room temperature or chilled.

Notes

  • For a nut-free variation, omit pecans or substitute with roasted pumpkin seeds.
  • You can prepare quinoa and sweet potatoes a day ahead to save time.
  • This salad can be served warm, at room temperature, or chilled depending on preference.
  • Use fresh apple cider for best flavor, but apple juice works well as a substitute.
  • The salad keeps well refrigerated for up to 3 days in an airtight container.

Nutrition

Keywords: apple sweet potato quinoa salad, roasted sweet potatoes, quinoa salad recipe, healthy salad, fall salad, vegetarian salad

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