Apple Sweet Potato Quinoa Salad
A vibrant and nutritious Apple Sweet Potato Quinoa Salad featuring roasted sweet potatoes, crisp apples, and protein-packed quinoa, perfect for a wholesome lunch or light dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 large apple, cored and diced
- 1/4 cup chopped walnuts
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 cups fresh spinach or mixed greens
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, ground cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While the sweet potatoes roast, cook the quinoa. Combine the rinsed quinoa with 2 cups of water in a pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
- In a small bowl, whisk together the remaining olive oil, apple cider vinegar, and honey or maple syrup to make the dressing.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, diced apple, chopped walnuts, and fresh greens.
- Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning with salt and pepper if needed.
- Serve immediately or chill for 30 minutes for flavors to meld.
Notes
For a vegan option, substitute honey with maple syrup and add a sprinkle of toasted pumpkin seeds for extra crunch.