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Sweet Potato Quinoa Salad with Lemon Dressing and Cranberries Recipe

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4.3 from 75 reviews

Sweet Potato Quinoa Salad combines tender roasted sweet potatoes with fluffy quinoa, fresh baby spinach, creamy avocado, and sweet cranberries, all tossed in a zesty lemon and herb dressing. This vibrant and nutritious salad is perfect as a hearty side dish or a light main, offering a delightful balance of textures and flavors with a boost of wholesome ingredients.

  • Total Time: 50 minutes
  • Yield: 4 servings (as a side dish)

Ingredients

Salad

  • 6 cups chopped sweet potatoes (about 2 pounds)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • Salt and pepper (about 3/4 teaspoon salt and 1/4 teaspoon pepper)
  • 1 cup uncooked quinoa
  • 5 cups fresh baby spinach, coarsely chopped (4.4 ounces)
  • 1 large avocado, chopped
  • 1/3 cup dried sweetened cranberries
  • 1/4 cup thinly sliced fresh basil (optional)

Lemon Dressing

  • 1 large lemon (zest 1 teaspoon, juice 3 tablespoons)
  • 4 tablespoons red wine vinegar
  • 1 1/2 tablespoons Dijon-style mustard
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon honey (or agave for vegan option)
  • 1 teaspoon minced garlic
  • 1/2 cup olive oil
  • Salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper)

Instructions

  1. Preheat and prepare sweet potatoes: Preheat your oven to 425°F (220°C). Peel and chop the sweet potatoes into 1/2-inch cubes. Spread them out on a large sheet pan to ensure even roasting without steaming.
  2. Season and roast sweet potatoes: Drizzle the cubed sweet potatoes with 2 tablespoons of olive oil, then sprinkle with 1 1/2 teaspoons paprika, 1 1/2 teaspoons garlic powder, and about 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss well to coat evenly, then arrange cubes spaced out on the pan. Roast for 15 minutes, flip the cubes, and roast for an additional 10 to 20 minutes until tender and golden brown.
  3. Cook quinoa: Prepare 1 cup of uncooked quinoa according to package instructions or the referenced post method. Once cooked, let quinoa cool to room temperature, or to speed cooling, spread it on a sheet pan and chill in the freezer for 15 minutes.
  4. Make the lemon dressing: Zest the lemon to yield 1 teaspoon zest and juice it for approximately 3 tablespoons of juice. Combine lemon zest and juice with 4 tablespoons red wine vinegar, 1 1/2 tablespoons Dijon mustard, 1/2 teaspoon dried oregano, 1 teaspoon dried basil, 1 tablespoon honey (or agave), 1 teaspoon minced garlic, and 1/2 cup olive oil. Add salt and pepper to taste (around 1/2 teaspoon salt and 1/4 teaspoon pepper). Shake or whisk well to emulsify. Chill the dressing until ready to use, shaking again before adding to the salad.
  5. Toss salad ingredients: In a large bowl, combine the 5 cups chopped baby spinach and the cooled quinoa. Add the roasted sweet potatoes, chopped avocado, dried cranberries, and fresh basil if using. Only dress the portion you plan to eat immediately, tossing gently with about 3/4 of the dressing or as desired. Adjust seasoning with a pinch of salt if needed.
  6. Serve and enjoy: Serve the salad fresh once dressed. For leftovers, store un-dressed portions and add avocado and dressing only before serving to maintain freshness.

Notes

  • To keep the salad vegan, substitute honey with a plant-based liquid sweetener such as agave syrup.
  • This salad is best enjoyed freshly dressed to maintain the texture and flavor of the avocado and roasted sweet potatoes.
  • For meal prepping, keep the avocado and dressing separate until just before serving to avoid sogginess.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/sweet-potato-quinoa-salad-with-lemon-dressing-and-cranberries-recipe/