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Warm Autumn Quinoa and Roasted Sweet Potato Salad

A heartwarming blend of quinoa, roasted sweet potatoes, cranberries, and feta, topped with nuts and dressed in a maple balsamic drizzle, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinsed
  • 2 medium sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cranberries
  • 1/2 cup feta cheese, crumbled Can substitute with goat cheese or dairy-free alternative
  • 1/4 cup pecans or walnuts, chopped Optional
  • 2 tablespoons maple syrup (optional) Or honey/agave nectar
  • 2 tablespoons balsamic vinegar
  • 2 cups spinach or arugula For serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes. Dice them into bite-sized pieces, then toss in olive oil, salt, and black pepper.
  2. Spread the diced sweet potatoes out on a baking sheet. Roast them in the oven for about 25-30 minutes or until they are tender and have a caramelized exterior. Give them a gentle toss halfway through for even cooking.
  3. While the sweet potatoes are roasting, rinse the quinoa under cold water in a fine mesh sieve. In a pot, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, then lower the heat, cover, and let it simmer for about 15 minutes, or until the water is completely absorbed.
Mixing
  1. In a large bowl, combine the cooked quinoa with the roasted sweet potatoes, cranberries, feta cheese, and chopped nuts.
  2. Drizzle the maple syrup and balsamic vinegar over the mixture. Toss gently to ensure everything is well combined and coated.
Serving
  1. Serve this delicious warm salad over a bed of fresh spinach or arugula. Enjoy your nourishing dish!

Notes

This salad can be made easily in under an hour. It can be stored in the refrigerator for up to 4 days, and frozen for about 2 months if the quinoa and sweet potatoes are stored separately.