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.






  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.  Add one bouillon cube to the water before bringing the quinoa to a boil.  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.