Apple Sweet Potato Quinoa Salad – A Cozy, Nourishing Fall Delight
There’s nothing quite like the taste of fall wrapped up in a warm, hearty salad. This Apple Sweet Potato Quinoa Salad is a beautiful medley of flavors and textures, combining the sweetness of roasted sweet potatoes and apples with the tang of dried cranberries and the crunch of roasted pecans. Paired with a maple vinaigrette, this salad is perfect for lunch, a side dish, or even a light dinner. Plus, it’s loaded with nutrients from the quinoa, making it both wholesome and satisfying.
Let’s get cooking with this fall-inspired recipe!
Apple Sweet Potato Quinoa Salad
Ingredients
Salad
- 2 medium sweet potatoes, peeled and diced into ¼-inch cubes
- 2 tablespoons olive oil
- 1 Granny Smith apple, cored and diced into ½-inch cubes
- 1 cup dried cranberries
- 1 cup quinoa, uncooked
- 2 cups apple cider (or juice)
- 2 tablespoons minced red onion
- ½ cup chopped pecans, roasted
Maple Vinaigrette
- 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
1. Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, then spread them out in a single layer on a rimmed baking sheet. Roast for about 15 minutes, stirring every 5 minutes, until the sweet potatoes are golden brown and tender.
2. Cook the Quinoa
While the sweet potatoes are roasting, rinse the quinoa thoroughly to remove any bitterness. In a medium saucepan, combine the apple cider and rinsed quinoa, and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 15 minutes. In the final few minutes of cooking, add the dried cranberries to the saucepan to soften them slightly.
3. Combine Salad Ingredients
In a large mixing bowl, add the slightly cooled quinoa, softened cranberries, roasted sweet potatoes, diced apple, and minced red onion. Toss gently to combine, making sure all ingredients are evenly mixed.
4. Prepare the Maple Vinaigrette
In a small food processor or mixing bowl, whisk together the maple syrup, minced shallot, Dijon mustard, apple cider vinegar, salt, and pepper. While continuing to mix, slowly drizzle in the olive oil until the dressing is well combined and emulsified.
5. Dress the Salad
Pour the maple vinaigrette over the quinoa mixture and toss gently to coat the salad evenly. Sprinkle the roasted pecans on top. You can serve this salad warm for a cozy fall experience or at room temperature for a lighter feel.
Recipe Notes
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Calories: 310 kcal
- Servings: 4
This Apple Sweet Potato Quinoa Salad brings a touch of autumn’s sweetness with the apple cider and maple syrup, while the quinoa and sweet potatoes add warmth and depth. It’s perfect for celebrating the season, whether as a nutritious meal or a flavorful side for gatherings. Give this recipe a try, and enjoy a taste of fall in every bite!
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Apple Sweet Potato Quinoa Salad
- Total Time: 35 minutes
- Yield: 4 1x
Description
The Apple Sweet Potato Quinoa Salad is a nourishing, hearty dish that combines the best of fall’s harvest. Roasted sweet potatoes add a soft, caramelized sweetness that balances perfectly with the tartness of fresh Granny Smith apple, while cranberries add a pop of color and gentle tang. The addition of nutty quinoa and roasted pecans creates a delightful texture, while a maple vinaigrette, subtly spiced with shallot and Dijon mustard, ties everything together with a cozy warmth.
Ingredients
Salad:
2 medium sweet potatoes, peeled and diced into ¼-inch cubes
2 tablespoons olive oil
1 Granny Smith apple, cored and diced into ½-inch cubes
1 cup dried cranberries
1 cup quinoa, uncooked
2 cups apple cider (or juice)
2 tablespoons minced red onion
½ cup chopped pecans, roasted
Maple Vinaigrette:
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 oïl
Instructions
Roast the Sweet Potatoes:
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 2 tablespoons olive oil and spread in a single layer on a rimmed baking sheet. Roast for about 15 minutes, stirring every 5 minutes, until golden brown and tender.
Cook the Quinoa:
While the sweet potatoes roast, rinse quinoa thoroughly. Place apple cider and quinoa in a medium saucepan and bring to a boil. Reduce to a simmer, cover, and cook for about 15 minutes. In the last few minutes, add the dried cranberries to soften slightly.
Combine Salad Ingredients:
In a large mixing bowl, combine the slightly cooled quinoa, cranberries, roasted sweet potatoes, diced apple, and minced red onion. Toss gently to mix.
Prepare the Maple Vinaigrette:
In a small food processor or bowl, combine maple syrup, minced shallot, Dijon mustard, apple cider vinegar, salt, and pepper. Slowly drizzle in the olive oil while mixing until well combined.
Dress the Salad:
Pour the maple vinaigrette over the quinoa mixture and toss to evenly coat. Top with roasted pecans and serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 310