Description

This Quinoa Sweet Potato Salad is a vibrant, nutrient-packed dish that’s both hearty and refreshing. Roasted sweet potatoes add a natural sweetness and creamy texture, while fluffy quinoa forms a protein-rich base. Tossed with crisp greens, chickpeas, tangy feta cheese, and a lemon-herb dressing, this salad is perfect for lunch, dinner, or meal prep. It’s gluten-free, easily customizable, and ideal for vegetarians seeking a flavorful, balanced meal.

Ingredients

Units Scale

For the Salad:

1 cup quinoa, rinsed
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 oz) can chickpeas, drained and rinsed
4 cups baby spinach or mixed greens
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
1/4 cup toasted pumpkin seeds (pepitas)

For the Lemon Herb Dressing:

1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 clove garlic, minced
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste

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Instructions

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them out in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and tender. Let cool slightly.
Cook the Quinoa: While the sweet potatoes roast, add 1 cup rinsed quinoa and 2 cups water to a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat, fluff with a fork, and let cool.
Prepare the Lemon Herb Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, garlic, parsley, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
Assemble the Salad: In a large salad bowl, combine baby spinach (or mixed greens), cooled quinoa, roasted sweet potatoes, chickpeas, red onion, and pumpkin seeds. Drizzle with the lemon herb dressing and toss gently to coat.
Top and Serve: Sprinkle the crumbled feta cheese over the salad. Serve immediately, or chill for 15-30 minutes for flavors to meld. Enjoy as a main dish or a hearty side.

Notes

Swap feta with vegan cheese or omit for a dairy-free option.
Use arugula or kale instead of spinach for a different flavor profile.
Leftovers keep well in the fridge for up to 3 days; add greens just before serving to keep them crisp.
Add grilled chicken or tofu for extra protein.

Nutrition

Serving Size: 1/4 of salad
Calories: 380
Sugar: 9g
Sodium: 440mg
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 7g
Protein: 12g
Cholesterol: 13mg