Sweet Potato and Quinoa Salad

A chilled quinoa side dish filled with sweet potato, pomegranate, clementines, apple, and topped with feta cheese. This salad has a complementary lemon-honey vinaigrette. 

Sweet Potato and Quinoa Salad

Remember how I promised a healthy dish after all of the desserts I’ve been posting lately? Like those double-fudge sandwich cookies or the gingerbread pound cake?

Well I didn’t forget. And I think you guys are really going to like this one.

I take that back. I think you guys are really going to love this one.

Sweet Potato and Quinoa Salad with a lemon-honey vinagrette

This dish is definitely a winter-inspired (and I suppose fall-inspired) salad. The clementines, pomegranates, and apple are all in season right now. Oh, and so are sweet potatoes. But I like to eat sweet potatoes year round. Breakfast, lunch, and dinner. I can never get enough sweet potato. I know, I know – a little strange, but true.

The quinoa is flavored with a simple lemon and honey vinaigrette to keep things nice and light. Which is perfect after you’ve eaten an entire tray full of milk chocolate meltaway cookies. I tend to crave salads after I polish off a tray of cookies… Or, wait. I may be the only person that eats a salad after half a dozen cookies. Just like I may be the only person that admits that I could eat sweet potatoes breakfast, lunch, and dinner. Oh, well. Gotta get those veggies in somehow right? :)

So if you have some extra time, I would recommend peeling your sweet potatoes, chopping them, and roasting them on the stovetop with a little bit of olive oil and sea salt. But if you are in a hurry, I have a little shortcut I like to do sometimes. A small sacrifice of flavor and texture, but not too bad. I wash the sweet potato, poke some holes with a fork, and microwave it for about 4 minutes (longer if it is a bigger potato). After it has cooled for a minute or so, the skin peels right off and it’s super quick to cut up the potato.

Winter Quinoa Side Salad

I hope you guys eat lots and lots of this salad to prepare for the super decadent dessert I have coming your way tomorrow! It will all balance out somehow, right? :)

5.0 from 1 reviews

Sweet Potato and Quinoa Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1/2 cup quinoa
  • 1 cup water
  • 1 tsp. knorr tomato bouillon, optional
  • 2/3 cup pomegranate seeds (about 1/2 of a pomegranate)
  • 2 clementines, peeled
  • 1 cup sweet potato, peeled and chopped
  • 1 small granny smith apple
  • 1/4 cup feta cheese
Lemon Honey Vinaigrette
  • 2 tbsp. olive oil
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper, more or less to taste
  • 1 tbsp. honey
  • 4 tbsp. lemon juice, or one medium lemon squeezed
Instructions
  1. In a small saucepan, combine quinoa with water and tomato bouillon if desired. The tomato bouillon gives the quinoa more flavor which I really like with quinoa. Bring to a boil, reduce heat to low, and cover the pan with a lid.
  2. Turn heat all the way to the lowest setting and cook covered for 15 minutes or until the water has completely absorbed in the quinoa.
  3. Turn off the heat and let stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside.
  4. Meanwhile wash, peel, and chop your sweet potato. Cook the sweet potato in a medium saucepan with a little bit of olive oil (1-2 tbsp.) over medium heat until tender. If you don’t have time to cook it that way, wash the potato, poke some holes in it with a fork and cook it in the microwave until tender (about 4 minutes for a small sweet potato). Let it cool and then cut in half. The skins should peel off easily and then you can chop up the potato into smaller pieces.
  5. Deseed half of a pomegranate, peel 2 clementines, wash and chop a small apple. Combine the quinoa, pomegranate seeds, clementine, apple, and sweet potato in a medium sized bowl. Lightly stir as to not mash the potatoes,
  6. In a small bowl, combine the olive oil, sea salt, pepper, honey, and lemon juice. Briskly whisk and then pour over salad. Lightly stir once more.
  7. Top with crumbled feta cheese.
  8. Serve immediately or store covered in the fridge for up to 4 days.

 

 

Comments

  1. says

    Haha,, I’m totally the same way and tend to load up on greens and salads after I’ve indulged in too many sweets or heavy food :) I think it somehow makes me feel a little bit less guilty or like I’m putting back some healthy nutrients into my body :) This salad looks wonderful Chelsea, I love the pop of color from the pomegranate seeds and the lemon honey vinaigrette sounds so refreshing!

  2. says

    I love using honey in my vinaigrettes! This salad looks perfect right now – I need more good for me foods in my life right now. Too many cookies! I always like the way pomegranate seeds look – they are just so darn pretty!

  3. says

    This is a beautiful looking salad! So many great flavors going on in this, I totally need to try it! I made a vow to start eating better too (apparently I also like to eat a wee-bit too many cookies, haha), and this is a perfect healthy recipe!

    • chelseamessyapron says

      Thanks so much Chris! And I’m totally there with you – I had way too many cookies haha. Have a great day!

  4. MjSunshine says

    Thank you for the recipe.
    Instead of water I used chicken broth, did not add the pomegranates, and since I did not have any tomato bullions….(I never heard of it… but, I’m adding it to my grocery list)
    I added smoked sun-dried tomatoes (located in the produce dept at Publix)

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