Ever wish a salad felt like comfort food too? This harvest quinoa salad with roasted sweet potatoes is fall in a bowl cozy, bright, and unforgettable.
Harvest quinoa salad really is that dish you crave when you’re caught hunting for something fresh but need a big dose of comfort too. So much better than your standard green salad trust me, this one brings color and warmth to any table. Especially if you love roasted sweet potatoes like me. Can’t tell you how many times I’ve scrambled for something do-able between work and family stuff. And while at it, I stumbled onto this page about easy salads and, wow, check this simple quinoa meal idea too if you want something different. Seriously, this is the recipe I come back to when fall hits and everyone’s tired of sad lettuce. There’s also plenty you can swap in (more on that soon). 
Why this harvest quinoa salad is perfect with roasted sweet potatoes tonight
Okay, let’s talk real life: hungry but not wishing to cook forever. This harvest quinoa salad with roasted sweet potatoes checks all those boxes. It’s hearty enough to stand up to dinnertime but bright and fresh so you never get bored. Make this and your house will smell like you paid for a five-star chef (honestly, I’d eat this every week if my family let me). The sweet potatoes crisp just enough when roasted, pairing with soft quinoa like they were meant for each other. Add in dried cranberries and pumpkin seeds bam, flavor level: high. If you want a salad that’s filling but still super healthy, this is friendly for both vegans and anyone gluten-free. Plus, it keeps well. You can bring it to work or impress everyone at your next potluck. Anyway, it’s the perfect trick for using up sweet potatoes before they sprout sad, weird things. 
Ingredients for your harvest quinoa salad with easy US measurements tonight
You don’t need anything fancy. Seriously, basic stuff here:
- 1 cup dry quinoa (I use tricolor or white)
- 2 medium sweet potatoes, peeled and chopped
- 2 tablespoons olive oil
- Salt and pepper (just scatter, don’t stress)
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 small red onion, thinly sliced
- 1/2 cup chopped parsley or baby spinach (whatever’s wilting in your fridge)
For the maple vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup (the real stuff, please)
- 1 teaspoon Dijon mustard
- Pinch salt and pepper
And that’s it. Don’t feel married to these swap what you need. I’ll get to that soon. 
How to roast sweet potatoes and cook fluffy quinoa step by step tonight
Roasting sweet potatoes is easy sometimes almost too easy. I chop mine up into kinda chunky dice, toss them in a little olive oil, salt, and pepper, and spread them out on a baking sheet. Here’s a tip: make sure they’re not piled up, or else they steam instead of crisping up (no one likes bland, mushy cubes). Slide that into a hot oven at 425°F for about 25-30 minutes. They should be getting those slightly caramelized bits. Sometimes I sneak a few off the tray before they hit the salad, not sorry.
Quinoa, on the other hand, just needs rinsing (please rinse it, or it might taste weirdly soapy). Pop it in a pot with 2 cups water and a bit of salt. Bring to a boil, then drop the heat, cover, and simmer for maybe 15 minutes. When you peek, all the water should be gone and little curly ‘tails’ show up. Fluff with a fork and let it cool a minute before tossing it all together. That’s it seriously simple, not fussy.
Tired of forgettable sides?
Let’s change that. Dive into our Lazy Bites Recipes quick, cheesy, and full of that homemade comfort everyone craves. No fuss, no fancy tricks, just real food that tastes like love
Maple vinaigrette that balances tangy, sweet, and nutty fall flavors tonight
I’m a sucker for a good salad dressing, and this one just works. It’s bright from vinegar, sweet from maple syrup, and the mustard helps everything stick together.
Just whisk together the olive oil, apple cider vinegar, real maple syrup, and Dijon mustard. Add a healthy pinch of salt and pepper. Taste it. If it’s too tart, add a hair more maple syrup. Too sweet? A splash more vinegar. The end result is liquid gold that makes the roasted sweet potatoes sing against the quinoa backdrop. Pour it on while stuff’s still a little warm to really draw the flavors in. It clings to the seeds and cranberries for bites that pop.
Assembly tips for crunch, color, and make-ahead lunch success tonight
I throw the roasted sweet potatoes and cooked quinoa into a big bowl. Add in your cranberries, pumpkin seeds, and the sliced onion. Drizzle over the vinaigrette and toss until everything looks like autumn exploded in your kitchen (in a good way).
Leave the pumpkin seeds until last if you want maximum crunch. I also love to sneak in some feta or goat cheese if you’re not dairy-free, but honestly, you can’t lose here. If making ahead, keep the dressing separate and pour it on just before eating so nothing gets soggy. This salad will hold up in the fridge for maybe three days great for work lunches or midnight snacks. You do you.
Smart swaps and add-ins for vegan, gluten-free, or protein options tonight
Salad rules? Break them. Forgot cranberries? Use raisins or chopped dates. No pumpkin seeds? Chopped almonds, walnuts, or sunflower seeds absolutely work in a pinch. Want more protein? Toss in grilled chicken or roasted chickpeas. If vegan or gluten-free’s what you need, this recipe’s already kind to both. Sometimes I’ll throw in roasted Brussels sprouts or diced apples if they’re hanging around looking lonely. Got kale instead of spinach? Chop it up small and massage a little olive oil in for extra flavor.
Serving ideas for Thanksgiving tables, potlucks, and fall gatherings tonight
Let’s be honest, this harvest quinoa salad is a party pleaser might even steal the spotlight from your average turkey or ham. Here’s how I love to serve it:
- Heap on a platter and garnish with more pumpkin seeds for wow factor.
- Bring to a holiday potluck because it’s sturdy and travels well.
- Scoop into lunch containers for meal prep you’ll thank yourself later.
- Serve warm or cold, totally up to you (I like warm in fall).
There you go, foolproof and flexible for any gathering. Odds are someone’s going to ask for the recipe.
Common Questions
Can I make harvest quinoa salad ahead of time?
Definitely. Just store the dressing separately until you’re ready to eat. Keeps well for about 3 days.
What’s the best way to reheat it?
If you like it warm, microwave briefly or pop in a skillet for a few minutes. It’s also just fine cold.
How do I store leftovers?
Seal it in an airtight container in the fridge. Pumpkin seeds might soften, so keep those separate if you can.
Can I use a different grain instead of quinoa?
Wild rice or farro works well, but quinoa just gives a soft, fluffy vibe.
Does this really work for Thanksgiving?
Oh yes put it on your holiday-inspired salad list right next to classic sides. It brightens up heavy dishes perfectly.
Your new autumn sidekick for every meal
Okay, that’s the scoop. Harvest quinoa salad with roasted sweet potatoes is the cozy, colorful salad I bet you’ll make again and again whether for a normal night or when you’ve gotta impress folks at the potluck. It’s endlessly adaptable, honestly foolproof, and does double duty for lunchboxes. Wanna dig even deeper? This Harvest Quinoa Salad – Recipe Runner packs more tips if you’re feeling ambitious. And hey, check this guide on fall salads or see why root veggies rule if you want more flavor ideas. Get roasting, start tossing, and enjoy every crunchy forkful. You’ll wonder how you lived without it!
Harvest Quinoa Salad
Ingredients
For the salad
- 1 cup dry quinoa (tricolor or white) Rinse before using.
- 2 medium sweet potatoes, peeled and chopped Chop into chunky dice for roasting.
- 2 tablespoons olive oil For roasting and dressing.
- to taste Salt and pepper Just scatter, don’t stress.
- 1/4 cup dried cranberries Add for sweetness and texture.
- 1/4 cup pumpkin seeds (pepitas) Leave until last for crunch.
- 1/4 small red onion, thinly sliced Adds a bit of bite.
- 1/2 cup chopped parsley or baby spinach Use whatever is available.
For the maple vinaigrette
- 1/4 cup olive oil The base of the vinaigrette.
- 2 tablespoons apple cider vinegar Provides tanginess.
- 1 tablespoon pure maple syrup Use real maple syrup.
- 1 teaspoon Dijon mustard Helps the dressing emulsify.
- to taste Pinch salt and pepper Adjust to taste.
Instructions
Roasting Sweet Potatoes
- Preheat the oven to 425°F (220°C).
- Toss the sweet potatoes in olive oil, salt, and pepper.
- Spread out on a baking sheet ensuring they are not piled up.
- Roast for 25-30 minutes until slightly caramelized.
Cooking Quinoa
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and 2 cups of water with a bit of salt.
- Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until water is absorbed.
- Fluff with a fork and let it cool.
Preparing Vinaigrette
- Whisk together olive oil, apple cider vinegar, maple syrup, and Dijon mustard.
- Season with salt and pepper to taste.
Assembly
- In a large bowl, combine roasted sweet potatoes, cooked quinoa, cranberries, pumpkin seeds, and red onion.
- Drizzle with the vinaigrette and toss gently.
- Add parsley or spinach and mix well.
Notes
Nutrition
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