Roasted sweet potato and quinoa salad – a warm, winter salad featuring roasted sweet potatoes, quinoa, peppery arugula, crunchy pecans and salty feta.
This post has been updated 10/12/17 to include nutritional information.
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.
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.
This sweet potato salad with quinoa is one of my favorite fall salads – it’s hearty, healthy and filling.
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).
Tips for making this recipe:
- 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!
PrintRoasted Sweet Potato and Quinoa Salad
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: 4 1x
- Category: Salad
- Cuisine: American
Ingredients
Salad
- 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
Dressing
- 3 tbs olive oil
- 1 tbs white wine vinegar
- 1/2 tsp country dijon mustard
- 8 twists of pepper from a pepper mill
Instructions
- Preheat oven to 425 degrees.
- 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.
- 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.
- While the sweet potatoes are roasting, cook quinoa as per the package instructions. Add one bouillon cube to the water before bringing the quinoa to a boil. When done, set aside to cool slightly.
- Wash and roughly chop the arugula, mince the red onion, roughly chop the pecans and dice feta.
- Whisk together dressing ingredients.
- 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.
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.
Nutrition
- Serving Size: 1 of 4
- Calories: 367
- Sugar: 5.3g
- Fat: 31.4g
- Saturated Fat: 5.6g
- Carbohydrates: 20.8g
- Protein: 5.5g
Nicole @ Young, Broke and Hungry
This is exactly the kind of salad I adore! Packed with nutrients, taste delicious, and looks pretty to boot.
Geraldine
Thanks, Nicole!
David
what’s the vegetable bouillon cube for?
Geraldine
Hi David – the bouillon cube is to add to the quinoa when it’s cooking. I’ve updated the recipe – thanks for the heads up.
GiGi Eats
I recently became involved with sweet potatoes after 20 years of not eating them! ha! I blame my mom! lol
Geraldine
Thanks, Gigi!
Summer
This salad is simply gorgeous! Looks yummy too ♥
summerdaisy.net
Geraldine
Thanks, Summer!
anna @ annamayeveryday
What a great looking salad, I would love that for lunch, healthy and delicious!
Geraldine
Thanks, Anna!
Denise | Sweet Peas & Saffron
I do love butternut squash but agree with you–such a pain to prep! I love all of the textures you have going in this salad, Geraldine! Looks delicious!
Geraldine
Thanks, Denise!
Stephanie | The Foodie and The Fix
I’ll pretty much do anything for some roasted sweet potatoes. 🙂 The flavors in this salad sound absolutely perfect together. I’m a salad-all-year-round kinda girl, and this time of year a warm salad is definitely where it’s at!
Geraldine
Thanks, Stephanie – it’s nice to meet another year round salad girl! And, yes to warm salads in winter!
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).
Geraldine
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.
Robyn @ Simply Fresh Dinners
Such a beautiful salad, Geraldine! It’s got colour, texture and awesome flavour! I love your photography, too. It makes me want to pick up that fork right now!
Geraldine
Thanks so much, Robyn – wish I could send you a bowlful!
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!
Geraldine
Thanks, Lucie – yes definitely butternut squash would work well.
Megan - The Emotional Baker
What a terrific salad! I love sweet potatoes and am always looking for an excuse to cook with them!
Geraldine
Thanks, Megan!
sippitysup
Sweet potatoes in this salad is so creative. GREG
Geraldine
Thanks, Greg!
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!
Geraldine
Glad you and Caroline enjoyed it, Mom!
Kathy @ Beyond the Chicken Coop
This looks delicious I love quinoa, but I seem to always use it the same way! Using sweet potatoes here is such a great idea. They have such a natural sweetness to them…especially when roasted.
Geraldine
Thanks, Kathy. I’m a big fan of roasting all veggies in winter and especially love sweet potatoes.
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!
Geraldine
Thanks so much, Cheyanne. I don’t have a microwave 🙁 but this is a good hint for anyone reading through the comments. Thanks for the pin!
Meghan | Fox and Briar
I love all these flavors together, it looks so healthy and delicious! If I am going to eat a salad in the winter I need it to be hearty and warm, and this is the perfect winter salad!
Geraldine
Thanks, Meghan – definitely a warm salad makes the difference in the winter.
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!
Geraldine
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 :).
Emma {Emma's Little Kitchen}
Mmmmmm! The quinoa makes this into more of a main meal for me, which is fab. I just love roast sweet potatoes, so lush!
Geraldine
Thanks, Emma. This salad definitely works as a main meal – very filling!
Mary Ann | The Beach House Kitchen
I love everything about this salad Geraldine! You had me at sweet potatoes and pecans! And the simple dressing is light and perfect!
Geraldine
I’m a big sweet potato and pecan fan too, Mary Ann – and add them to a salad and I’m all set :).
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!!
Geraldine
I hadn’t thought of it that way but we do definitely eat with our eyes first – what a great thought, Annie!