Published: · Modified: by Deb Attinella | This post may contain affiliate links. This blog generates income from ads.
Healthy and tasty is the name of the game with this Apple Sweet Potato Quinoa Salad with crunchy apples and pecans, roasted sweet potatoes, dried cranberries and quinoa.
This salad will become a favorite to serve at a holiday dinner or any time you would like a protein packed salad
Apple Sweet Potato Quinoa Salad
We are getting into one of my favorite times of the year - fall. The air is crisp, the leaves are turning colors and the holidays are coming. How does this Apple Sweet Potato Quinoa Salad sound for your table? It's the perfect vegetarian side dish that you, your family and guests will enjoy.
The roasted sweet potatoes and crispy apples are married with a Maple Vinaigrette that will tantalize your taste buds!
There is just something about roasting veggies that I can't get enough of. I love the caramelizing that goes on that provides great taste and really brings the recipe to a new level. It just wouldn't taste the same with sauteeing, boiling, frying, etc.
Caramelizing your veggies takes this salad to a whole new level!
Roasting gets the edges get a little charred and the texture is crispy/tender. We enjoyed this salad freshly made (warm) but is also tastes good at room temperature or even cold the next day (maybe nestled on a bed of arugula).
Ingredients
- Sweet Potatoes
- Granny Smith Apples
- Dried Cranberries
- Quinoa
- Olive Oil
- Apple Cider
- Red Onion
- Pecans
- Maple Syrup
- Shallot
- Dijon Mustard
- Apple Cider Vinegar
- Salt and Pepper
So yes, fall is coming though I'm hoping to hold onto a bit of summer yet. The last couple of months we were so busy with plans almost every weekend and house projects. This was the year we needed to repaint and stain our deck and it was a HUGE undertaking (ugh). Just for the fun of it, I kept track of my hours and by the time it was said and done, I had 42 in!
I even took vacation days to just get 'er done - I was that determined. Now we can enjoy sitting on the deck and not think about it again for about another 8 years. The deck floors need to be done sooner but the spindles last a long time - maybe we'll move by then LOL.
Instructions
You will start this recipe by roasting the sweet potatoes to get them soft and caramelized. While they are roasting, make the quinoa using the apple cider as broth.
One tip is to add the dried cranberries near the end of the quinoa simmering to plump them up a bit.
In a bowl, add the cooled quinoa with the other ingredients. The vinaigrette is made in a food processor and drizzled over the salad. This can be served warm or cold.
Get the Recipe
Apple Sweet Potato Quinoa Salad
Yield: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Your taste buds will love this tasty Apple Sweet Potato Quinoa Salad that is full of flavor and makes the perfect vegetarian side dish for dinner or holidays!
Ingredients
- 2 medium sweet potatoes, peeled and diced ¼
- 2 tablespoons olive oil
- 1 granny smith apple, cored and diced ½
- 1 cup dried cranberries
- 1 cup quinoa (uncooked)
- 2 cups apple cider (or juice)
- 2 tablespoons minced red onion
- ½ cup chopped pecans, roasted
- 2 tablespoons maple syrup
- 1 teaspoon minced shallot
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees
- Toss the sweet potatoes with the 2 tablespoons of olive oil and spread out onto a rimmed cookie sheet.Roast for about 15 minutes, stirring about every 5 minutes until lightly brown and soft
- Meanwhile prepare quinoa (rinse well) then place cider and quinoa into a medium saucepan; bring to boil; turn to simmer then cover and cook about 15 minutes (toss your cranberries near the end of the cooking time)
- In a medium bowl add the slightly cooled quinoa, cranberries, sweet potatoes, apples, red onion and toss well
- In a small food processor combine the maple syrup, shallot, dijon mustard, vinegar and a bit of salt and pepper to taste Slowly add in the olive oil and mix well.
- Pour vinaigrette over salad and toss
- Top with the roasted pecans
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 389Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 133mgCarbohydrates: 56gFiber: 5gSugar: 37gProtein: 3g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
Other side dishes you might enjoy:
Butternut Squash Orzo Salad
Roasted Butternut Squash with Cranberries
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Deb Attinella( Recipe Developer and Food Photographer )
We are all about sharing our love of good food so on the blog you will find easy recipes to enjoy with your family and friends. We hope to inspire you to host a gathering to create special memories. Most recipes are step by step so you can feel confident in the kitchen. Take a look around to find everything from breakfast to dinner and everything in-between!
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Reader Interactions
Comments
Dorothy at Shockingly Delicious says
What a colorful side dish, and healthy, too! I can see this on the fall table for lots of occasions.
Reply
Amy Stafford says
This is definitely going on my Thanksgiving menu!
Amanda B. says
Ummm, I know what I'm making for Thanksgiving this year! 😉
Reply
CiaoFlorentina says
What a fabulous combo! Screams fall, I'm all about it!
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Michelle De La Cerda says
That is loaded with flavors...all unique but I see how well they'd blend.
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Heather says
The addition of cranberries here is really smart! I love apples and sweet potatoes, this is a great way to combine all of these ingredients into a great main entree.
Reply
Deb Attinella says
Thanks and glad you liked it!! It is one of our favorites!
Reply
Bonnie says
This was an absolute favorite! Thank you for the recipe. I did tweak it just a bit. I did not have apple juice or cider so I made the quinoa with plain water (less sugar). Then I roasted the granny smith apple chunks and diced red onion with the sweet potatoes. This brought out a sweeter flavor from the apple, and it all smelled wonderful while it was roasting. I served your recipe as a side dish with grilled pork chops. The two complimented each other nicely. You do not have to wait until the holidays to make this. It is a great side dish in the summer too!
Reply
Deb Attinella says
I love the idea of roasting the apples! Great idea
Reply
Maddy W says
I put this over arugula to turn it into an entree salad. Also, I roasted the pecans myself, and it added the perfect hearty, fall flavor to cut all the sweetness. Amazing salad! I think I'll make it again for a healthy, night-before-Thanksgiving dish
Reply
Deb Attinella says
So glad you enjoyed it!
Reply
Amber says
Looks delicious! Would you recommend eating this cold or warm?.. lol
Reply
Deb Attinella says
Hi, I personally prefer it at room temperature but have had it both ways.
Reply
Katy says
So yummy! I added kale to make it an entree salad. Doubled the dressing too. Can’t get enough of it. Forgot to cook the quinoa with cider- just used water, so I soaked the cranberries in the cider. So yummy. Thank you!
Reply
Deb Attinella says
I love the idea of kale!
Reply
