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Apple Sweet Potato Quinoa Salad with vibrant ingredients

Apple Sweet Potato Quinoa Salad

This comforting warm salad features roasted sweet potatoes, tart Granny Smith apples, and chewy cranberries, all tossed with quinoa and a flavorful vinaigrette, making it a nutritious and satisfying dish for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 2 tablespoons olive oil for roasting sweet potatoes
  • 1 Granny Smith apple, cored and diced
  • 1 cup dried cranberries
  • 1 cup quinoa (uncooked) rinsed
  • 2 cups apple cider (or juice)
  • 2 tablespoons minced red onion
  • 1/2 cup chopped pecans, roasted add before serving
Dressing Ingredients
  • 2 tablespoons maple syrup
  • 1 teaspoon minced shallot
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons olive oil for dressing

Method
 

Preparation
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the diced sweet potatoes with 2 tablespoons of olive oil. Spread them out on a rimmed cookie sheet.
  3. Roast the sweet potatoes for about 15 minutes, stirring every 5 minutes until they are lightly browned and soft.
  4. While the sweet potatoes roast, rinse the quinoa well. In a medium saucepan, combine the rinsed quinoa and apple cider. Bring the mixture to a boil, then reduce to a simmer and cover, cooking for about 15 minutes. Toss in the dried cranberries near the end of the cooking time.
Combining Ingredients
  1. In a medium bowl, combine the slightly cooled quinoa mixture, cranberries, roasted sweet potatoes, diced apples, and minced red onion. Toss everything together well.
Preparation of Dressing
  1. In a small food processor, combine the maple syrup, shallot, Dijon mustard, apple cider vinegar, and a bit of salt and pepper to taste. Slowly add in the olive oil while mixing until well combined.
  2. Pour the vinaigrette over the salad and toss to combine. Top with the roasted pecans before serving.

Notes

This salad can be served warm, at room temperature, or chilled. For added flavor, you can spice the sweet potatoes with a pinch of cinnamon or nutmeg before roasting. Feel free to substitute other nuts or seeds if you're allergic to pecans. If you prefer a sweeter salad, increase the amount of maple syrup in the dressing. To store leftovers, place the salad in an airtight container and refrigerate for about 3-4 days.