Roasted Sweet Potato Quinoa Salad

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Roasted sweet potato and quinoa salad! Fresh and healthy roasted sweet potato and quinoa salad made with spinach and avocados. A healthy and delicious lemon vinaigrette dressing coats this salad. from chelseasmessyapron.com

Fresh and healthy roasted sweet potato quinoa salad made with spinach and avocados. A healthy and delicious lemon vinaigrette dressing coats this salad.

Bowl of roasted sweet potato and quinoa saladRoasted Sweet Potato Quinoa Salad

We’re seriously OBSESSED with this sweet potato quinoa salad — perfect textures, delicious flavors, and it’s so simple to make! Not to mention how healthy this quinoa salad is! It’s packed with good for you ingredients that will keep you fuller for longer.

And the dressing? You will go crazy over this lemon vinaigrette! It’s light, fresh, healthy, and tangy. There’s dijon mustard, lemon juice, dried herbs, vinegar, and olive oil. All great ingredients and together, they pack a punch! I seriously make this dressing just about weekly and it’s gone within 3-4 days!

Roasted sweet potato quinoa salad! Fresh and healthy roasted sweet potato and quinoa salad made with spinach and avocados. A healthy and delicious lemon vinaigrette dressing coats this salad. via chelseasmessyapron.com

Roasted sweet potato and quinoa salad! Fresh and healthy roasted sweet potato and quinoa salad made with spinach and avocados. A healthy and delicious lemon vinaigrette dressing coats this salad. from chelseasmessyapron.com

A few things to note about making this sweet potato quinoa salad:

  1. Only add dressing to what you plan on eating in the same day. Unfortunately, this sweet potato quinoa salad doesn’t sit super well with the dressing. If you are planning to have leftovers, toss only what you’ll being eating on day 1 with the dressing. Other than that, this salad can store in the fridge pretty well for up to 3 days. That is, with the exception of the avocado. Unfortunately the avocado browns and takes on an odd texture. So, if you plan to have to over the course of a few days, only add avocado to what you’ll be eating day 1. I’ll typically add half the avocado one day and then place the other half in a plastic bag (squeeze some lemon or olive oil on the exposed side) in the fridge until I’m ready to add that to the quinoa salad.
  2. The dressing makes a lot! You’ll probably have double what you’ll want for this salad, but I always like making a bit more so I have extra dressing for another salad that week. If that’s not you, the dressing easily halves! Be warned though, this dressing is highly addictive 🙂
  3. Roast the sweet potatoes: oven roasting the sweet potatoes is what gives them the absolute best flavor and texture. To avoid “soggy” potatoes you don’t actually use that much oil and make sure to flip them about halfway through their baking time. A high heat oven and a bit of olive oil + salt + pepper and you’ll be amazed how flavorful those bites of sweet potato are!
  4. Add your favorites! I kept this salad pretty simple, but feel free to add some of your favorite salad toppings — think roasted pumpkin seeds, sunflower seeds, sliced almonds, pistachios, fresh parsley, feta cheese, goat cheese, etc. I love the flavor of goat cheese with this salad!
  5. This salad is meat-free, but it’s still got plenty of protein. You’ll be amazed just how filling it is. Sometimes we’ll grill some chicken to serve on the side of this salad or chop up chicken and throw it in the salad so that’s definitely an option, but it is plenty filling and protein-packed on its own!
  6. Rinse the quinoa. Quinoa has a bitter saponin coating so you’ll want to quickly rinse it before making the salad. I just pour the quinoa in a fine mesh sieve and rinse it really quickly. Also, I typically cook quinoa in chicken or vegetable broth (infuses it with more flavor), but just use water for this quinoa salad because the lemon dressing is very distinct.

Roasted sweet potato and quinoa salad! Fresh and healthy roasted sweet potato and quinoa salad made with spinach and avocados. A healthy and delicious lemon vinaigrette dressing coats this salad. recipe from chelseasmessyapron.com

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Roasted Sweet Potato Quinoa Salad

4.93 from 28 votes
Fresh and healthy roasted sweet potato quinoa salad made with spinach and avocados. A healthy and delicious lemon vinaigrette dressing covers this salad.
Print Recipe

Roasted Sweet Potato Quinoa Salad

4.93 from 28 votes
Fresh and healthy roasted sweet potato quinoa salad made with spinach and avocados. A healthy and delicious lemon vinaigrette dressing covers this salad.
Course Salad
Cuisine American
Keyword sweet potato quinoa salad
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 -6 as a side
Calories 347kcal
Author Chelsea Lords

Ingredients

  • 2 medium sweet potatoes
  • 1 and 1/2 tablespoons olive oil
  • Coarse sea salt and freshly cracked black pepper, to taste
  • 1 cup quinoa uncooked
  • 2 cups water (or chicken or vegetable broth/stock)
  • 4-5 ounces fresh spinach, stems removed and coarsely chopped
  • 1 large avocado, chopped
  • 1/3 cup dried cranberries
  • Optional: fresh basil, to taste

Lemon Vinaigrette

  • 4 tablespoons red wine vinegar
  • 1 and 1/2 tablespoons dijon mustard, do not use regular mustard
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 clove garlic, minced
  • 1/2 cup olive oil
  • 1 large lemon (3 tablespoons juice)

Instructions

  • Preheat the oven to 425 degrees F. Peel and coarsely (but evenly) chop your sweet potatoes. Place on a large sheet pan. Drizzle with olive oil and salt + pepper (to taste). Toss everything to coat and place in the preheated oven. Let roast for 15 minutes and then flip the potatoes and roast for an additional 10-20 minutes or until desired tenderness.
  • Meanwhile, prepare the quinoa. Rinse the quinoa in a fine mesh sieve to remove the bitter coating. In a small saucepan, combine quinoa with water (or broth/stock). Bring to a boil, reduce heat to low, and cover the pan with a lid.
  • 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.
  • 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. 
  • Toss the cooked quinoa and sweet potato in a large bowl. Allow to cool.
  • Meanwhile, prep the dressing. Whisk the red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste) together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while you finish the salad.
  • Remove the stems and coarsely chop the spinach. Add to the salad along with the chopped avocado and cranberries. Toss everything together. If desired, ribbon some basil and top the salad with the fresh basil.
  • Toss the salad with desired amount of dressing (you might have some leftover depending on how dressed you liked your salads!) Enjoy immediately.
  • Do not dress anything you don't intend to eat that day. This salad is best eaten immediately after being dressed, so if you want leftovers, only toss what you will eat with the dressing.

Video

Nutrition Facts

Calories: 347kcal

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Recipe Rating




85 Comments

  1. 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!

  2. 5 stars
    This is the second time I made this recipe and it is one of my favorites. The dressing is one of the best lemon dressing I’ve tried. It has such a great combination of flavors. A+++

  3. 5 stars
    Holy moly was this delicious! Even my husband loved it! Definitely adding to my roster of Meatless Monday meals! Well done.

  4. Can you eat this cold or does it need to be heated? Looking for more plant based options for lunch and have no way to reheat.

  5. I threw in some elderly broccoli and 3 unpeeled garlic cloves to the roasting. I used the smashed garlic cloves in the dressing (it IS phenomenal) and didn’t put craisins in the dish as I didn’t feel it was needed. I also used a combo or baby spinach and baby kale chopped fine. Finally, I added canned, cooked lentils (rinsed to remove the sodium) to increase the protein. DELISH!

  6. 5 stars
    My husband and I LOVE this salad. I’ve made it numerous times, and everyone always ends up calling and asking for the recipe. One question, about how long do you think I can keep the dressing? I’d love to keep a big mason jar full for a month or so, but wasn’t sure because of the lemon!

    1. I’m so happy to hear that! Yay! 🙂 Thanks so much for the comment Angelina! As far as the dressing, I think the garlic is more of a concern than the lemon (lemon is a natural preservative!) so you could use garlic powder instead of minced garlic to make it keep longer. I don’t know for sure, but I would think this dressing could last 2 (maybe 3) weeks in a tightly sealed jar in the fridge.

  7. 5 stars
    what a creative salad recipe, I love sweet potatoes so was drawn by the title, and really like all of these other ingredients, too, the dressing is very inspired, very impressive all in all, thank you for this wonderful salad< I'm having mine topped with pistachios!

  8. 5 stars
    I had my older son over for dinner who is vegan. This was so tasty and he loved it. I also baked some chicken breast and my husband and I ate this salad with it and all the flavors were so good. Excellent recipe!

  9. 5 stars
    The flavors are amazing! What would you recommend as a substitution for the sweet potatoes? I love them but they’re on my “avoid” list of foods to eat. Thanks!

    1. Flavors are very different; unfortunately the dressing would be pretty gross with normal mustard

  10. 5 stars
    Very adaptable recipe. Used kale instead of spinach. Roasted acorn squash, sweet potatoes, and then with 15 minutes left, added sweet onions and asparagus. In the dressing, I used fresh basil and mint leaves, an inch of ginger, avocado oil instead of EVOO, freshly ground pepper, and a heavy dash of sesame seed oil. Put it in a blender to smooth out the hard ingredients. It was a potluck hit, and my wife came home and had another big bowl.

  11. 5 stars
    I love this so much! I did sub baby arugula for the spinach, but otherwise made per the recipe. I used goat cheese and sliced almonds- it’s such a beautiful and tasty salad. Definitely going into frequent rotation. Thanks so much!

  12. 5 stars
    I know this is an old post but just wanted to share how much I love this recipe. I’ve been making it all summer and sharing it with all my vegan friends.

  13. Sounds incredible! I want to premake this salad the day before for a picnic, and it needs to go into individual serving containers, so I can’t dress it last minute! Which ingredients might I take out to make the dressed salad more stable? Thanks!

  14. Just a note that as pictured these are yams, sweet potatoes are white. Please clarify in your recipe. It is disappointing to buy sweet potatoes only to find out that the recipe shows Yams.
    Thank you.

  15. 5 stars
    I love this salad a lot! Amazing flavours and it’s my go to for friends lunches! I’m obsessed with the dressing and am actually using it on my green salads too. Perfect excuse to use my stash of herbed mustard jars! Thank you so much for sharing!

  16. 5 stars
    Absolutely love this salad! Sweet potatoes are one of my favorite foods. Added some coarsely chopped pecans for crunch. So delicious!

  17. 5 stars
    I was skeptical at first. Thought the dressing was ok but not stellar. But then I tossed everything together and WOW!! This was amazing! I subbed dried blueberries for the cranberries and added almond slivers. Also used romaine Bc I didn’t have spinach. I will definitely be making this again!! Don’t skip roasting the sweet potatoes or the avocados – this is what makes it so delicious. Also I am dairy free so I skipped the feta but didn’t feel like I was missing anything. Thank you for the recipe!!!

    1. Yay! I’m soo happy to hear you enjoyed this! The dressing really helps emphasize the other flavors! Thanks Patty! 🙂

  18. Loved this dish! Hate to call it a salad because it’s so luxurious! The roasted sweet potatoes, avocados, and dressing were amazing together. I subbed pearled barley for the quinoa because that’s what I had on hand, just had to cook it a bit longer. I also added golden raisins and chopped pecans- amazing. The best accidentally vegan dish I’ve ever made!

    1. Yay!! I’m so happy you enjoyed this! My favorite part is it’s a luxurious salad but it’s not too hard to make! Thanks Samantha! 🙂

  19. 5 stars
    I’m not crazy about acidic dressings so I tried it without… it I’d excellent just as is as well!!! Loved it 😉

  20. 5 stars
    This salad is so insanely delicious. I’ve been sitting here, eating leftovers for lunch (still just as good if not better the next day!) trying to find words that would do this salad justice. I’m at a loss. I want to send the recipe to everyone I know and tell them to make it right away. Every single flavor just blends together so amazingly well. So glad I ran across your site and this recipe!

    1. Ahh this comment made my day! Thanks sooo much for your comment and I’m sooo happy you loved this salad! 🙂

  21. I just tried this (minus the avocado – I don’t like a avocado enough for it to be worth the fat and calories!) – it was so so good! My roommate and I have been trying to make healthier choices, so I’ve been trying a bunch of new recipes- this was an instant favorite!

  22. 4 stars
    Super tasty! I feel like it needs something a little crunchy, though. I added raw onions, which helped a little, but next time, I’ll add some nuts. Thanks!

  23. 5 stars
    This is going to be my new go-to recipe for pot lucks and family gatherings. So colorful and flavorful, and flexible for modifications! I subbed kale for the spinach so that it would hold up better for leftovers; it’s day 3 today and so far so good! I tossed in some red onions with the sweet potatoes before roasting, and I tossed the avocado in lemon juice before adding and so far it’s not brown. I also added some goat cheese just to use it up and it added a nice tang. Will make for TG without the cheese as we’re hosting a few vegan family members; this is such a great hearty salad that we won’t miss it!

  24. 5 stars
    Recently came across this recipe and it’s simply delicious. My kids are obsessed with this salad and surprisingly they started to like sweet potato?. I shared this recipe with my family and friends and they all love it!!

  25. Just made this for my daughter who had a baby 3 days ago. Added 1/2 cup finely chopped red onion, two chopped chicken thighs that I braised on the stovetop, and 1/2 chop chopped roasted almonds. Gave it protein and crunch! She loved it! Making it for my hubby and I for dinner tonight!

  26. 5 stars
    This was delicious! The dressing was so easy and so good! I added some fresh red onion and slivered almonds for some crunch! Thank you!

  27. 5 stars
    Made this for dinner as is. I was a little concerned that my kids would not like this as I served as a main dish but it was a hit! Had enough left over that my daughter took it to school for lunch. Thank you for sharing ????

  28. HOW IS THE SUGAR CONTENT SO LOW GIVEN THE DRIED CRANBERRIES?

    DRIED CRANBERRIES ALWAYS HAVE SUCH A HIGH SUGAR CONTENT:( DO YOU DRY THEM YOURSELF?

  29. 5 stars
    Fabulous recipe! I made it for my parents tonight and everyone loved it. It’s a little different from the southwestern quinoa salad that I always make. I didn’t have dried cranberries so I used my dried cherries instead. Definitely will make again.

  30. 5 stars
    Chelsea has done it again! On a quest to find healthy food with favor, this recipe succeeds expectations. The colors look absolutely beautiful. It was also easy to make. I enjoyed how the timing of each ingredient came together at the same moment.

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