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–+ servings

Harvest Quinoa Salad

A colorful and hearty salad featuring roasted sweet potatoes, fluffy quinoa, dried cranberries, and pumpkin seeds, perfect for any gathering or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine American, Vegan
Servings 4 servings
Calories 350 kcal

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

This salad is adaptable - feel free to swap ingredients based on your preferences. Store dressing separately if making ahead to keep it fresh.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 8gSugar: 5g
Keyword Fall Recipes, Harvest Quinoa Salad, Healthy Salad, meal prep, Roasted Sweet Potatoes
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