Roasted Sweet Potato and Quinoa Salad

I’ve been experimenting with warm, winter salads and this roasted sweet potato and quinoa salad has been my favorite so far.  Roasted sweet potatoes are tossed with warm, nutty quinoa.   Add some peppery arugula, crunchy pecans and salty feta and you’ve got a warm, substantial and filling winter salad.

Roasted Sweet Potato and Quinoa Salad | Green Valley Kitchen

I started out by experimenting with butternut squash, but butternut squash is difficult to work with.  Because I’m all about easy recipes, I decided that sweet potatoes would be a better choice since they are easy to peel and cut up.  Bright orange sweet potatoes are a winter superfood – rich in beta carotene (a powerful antioxidant), vitamin C, potassium and calcium.

Roasted Sweet Potato and Quinoa Salad | Green Valley Kitchen

If you’re a regular reader, you’ll know I’m a big quinoa fan and try to include it in my diet whenever I can.  It’s a complete protein and has a good dose of fiber and iron.  I used white quinoa – it has a nice nutty flavor and cooks up with a light and fluffy texture (vs. the crunchier red variety).

Roasted Sweet Potato and Quinoa Salad | Green Valley Kitchen

A couple of notes:

  • When roasting vegetables they tend to shrink in size, so cut the sweet potatoes into 1 inch pieces.
  • Spread the sweet potatoes out evenly on the pan before putting them in the oven.  If you mound up the sweet potatoes, they will steam rather than roast.
  • Even though I’m touting this as a warm salad, it works well cold the next day.

Thanks for stopping by and I hope you enjoy the recipe – you can find me on Instagram, Pinterest and Twitter too!


Roasted Sweet Potato and Quinoa Salad

Roasted Sweet Potato and Quinoa Salad | Green Valley Kitchen

Roasted sweet potato and quinoa salad – a warm, winter salad featuring roasted sweet potatoes, quinoa, peppery arugula, crunchy pecans and salty feta.

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 2 to 4



  • 2 medium sized sweet potatoes – about 1 1/2 pounds
  • 1 1/2 tbs olive oil
  • 3/4 cup of quinoa – I used white quinoa
  • 1 veggie bouillon cube
  • 4 cups of arugula – roughly chopped
  • 1/2 cup of pecans – roughly chopped
  • 2 oz feta cheese – diced into cubes
  • 2 tbs minced red onion


  • 3 tbs olive oil
  • 1 tbs white wine vinegar
  • 1/2 tsp country dijon mustard
  • 8 twists of pepper from a pepper mill


  1. Preheat oven to 425 degrees.
  2. Peel the sweet potatoes, cut up sweet potatoes into 1 inch pieces, toss with 1 1/2 tbs of olive oil and spread evenly on a baking sheet.
  3. Roast the sweet potatoes in the oven for 20 to 25 minutes. After 10 minutes, stir the sweet potatoes and return to the oven. Cook the sweet potatoes until tender and caramelized.
  4. While the sweet potatoes are roasting, cook quinoa as per the package instructions. When done, set aside to cool slightly.
  5. Wash and roughly chop the arugula, mince the red onion, roughly chop the pecans and dice feta.
  6. Whisk together dressing ingredients.
  7. Toss roasted sweet potatoes with the warm quinoa and arugula. Add red onion, pecans and feta cheese. Drizzle over dressing and toss gently to combine.





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38 comments on “Roasted Sweet Potato and Quinoa Salad

  1. annie@ciaochowbambina

    Oh goodness…I love the idea of sweet potatoes and pecans, and then you top it all off with arugula, quinoa and feta – this is a home run of a winter salad! The colors alone would drive me to the table – which means only one thing – because we eat with our eyes first…I’m full before I even begin! Love it, Geraldine!!

  2. Traci | Vanilla And Bean

    I love your salads, Geraldine, and this one is no different. You’ve got creamy, crunchy, salty and a bit of sweet all in one gorgeous, nourishing salad. I’d feel like Superwoman after eating this!! No doubt butternut is hard to get into. When I do get into butternut, I usually buy a several at a time and spend an hour or two either roasting and pureeing them or peeling and cutting them into 1″ chunks then freezing it all. That way when I’m in a hurry, I can thaw and use. It’s sooo good, but like you, I find myself using delicious and fast sweet potatoes in some recipes that call for butternut. It’s such a great sub when needed. I can see myself eating this for dinner! Delicious my dear!

    1. Geraldine Post author

      Thanks, Traci! Will try your advice on tackling a bunch of butternut squash at one time and prep it for a couple of meals. I am definitely trying to do more meal prep – on Sunday nights I chop up all the veggies that I think I’ll need for the week and I usually blast music and have a glass of wine which makes the time go a bit faster :).

  3. Cheyanne @ No Spoon Necessary

    I am obsessed with warm winter salads right now, and this one looks beyond delish, Geraldine! Seriously- this is winter salad perfection and I totally want a big bowl of this for breakfast! Trick for butternut – try microwaving it, it makes peeling it easier, try googling it.. it’s all over the internet. No I didn’t think of it! 🙂 I’m not that smart. But honestly, this salad is perfect as is! Pinned! Cheers, my dear!

  4. Sheila

    Chopped arugula and warm quinoa make a great team. Add the other ingredients and that light dressing…fabulous. Leftovers too so lunch tomorrow is going to be great!

  5. lucie

    This sounds like THE perfect winter salad! I always miss salads in winter but warm salads like this (you can always have the butternut warm, right?) is just my idea of heaven! So so good!

  6. Lynn | The Road to Honey

    I’m glad I’m not the only one who finds cooking with butternut squash a pain. Every year I buy butternut squash. . .and every year I swear I won’t ever buy another one. But then the next year comes. . .and guess what is in my shopping cart?

    Since I already went through my butternut squash struggles this year, substituting with sweet potatoes is A-OK with me. I’m currently going through a hard core salad phase (…crazy but I go through phases where I cannot get enough of the refreshing crunch of salads) and with the sweet potatoes, quinoa, pecans, and feta cheese. . .I am especially digging this salad. With the hubby’s intense workouts this will be the perfect way for him to refuel (with a handful of chicken for an extra boost of protein).

    1. Geraldine Post author

      Thanks, Lynn – I with you on butternut squash. Definitely add some chicken for your hubby – you’ll get a double boost of protein since the quinoa is a complete protein as well.


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