Apple Sweet Potato Quinoa Salad Recipe
This Apple Sweet Potato Quinoa Salad is the ultimate celebration of fall’s bounty: cozy roasted sweet potatoes, tart apple, nutty quinoa, and pops of cranberry, all tied together with a tangy-sweet maple vinaigrette. Every bite is a playful dance of textures and flavors, making this salad equally at home at a dinner party or as a make-ahead lunch. Whether you crave hearty salads or want a fresh, colorful side for your holiday table, this vibrant Apple Sweet Potato Quinoa Salad will win you (and your guests) over with its irresistible mix of sweet, savory, and crunchy notes.
Ingredients You’ll Need
Ingredients You’ll Need
The wonderful thing about Apple Sweet Potato Quinoa Salad is how each ingredient brings something special—color, crunch, sweetness, or just pure comfort. Here’s what you’ll want to gather, and why each one shines in this crowd-pleasing salad:
- Sweet Potatoes: Roasted until caramelized, they give the salad rich flavor, creamy texture, and a gorgeous pop of orange.
- Olive Oil (for roasting): Helps the sweet potatoes brown beautifully and adds depth of flavor.
- Granny Smith Apple: Provides a crisp bite and tartness that balances the sweetness of the potatoes and cranberries.
- Dried Cranberries: Chewy and sweet, they’re little bursts of flavor that complement the apples and sweet potatoes.
- Quinoa: The hearty, nutty base of the salad—plus, it’s packed with protein and a lovely texture.
- Apple Cider (or Juice): Used to simmer the quinoa, it infuses it with subtle apple flavor for extra depth.
- Minced Red Onion: Adds a welcome pungent kick and pretty color flecks throughout the salad.
- Roasted Pecans, Chopped: Nutty crunch and an irresistible aroma take this salad over the top.
- Maple Syrup: Brings natural sweetness and complements the apples perfectly in the vinaigrette.
- Minced Shallot: Mild and delicate, it gently flavors the dressing without overpowering it.
- Dijon Mustard: Gives the vinaigrette a subtle tang and creamy texture.
- Salt & Pepper: Essential for brightening all the other flavors.
- Apple Cider Vinegar: Provides zing to round out the vinaigrette.
- Olive Oil (for vinaigrette): Lends richness and helps the dressing emulsify.
How to Make Apple Sweet Potato Quinoa Salad
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F. Toss the diced sweet potatoes with olive oil right on the baking sheet or in a large bowl to ensure every cube is lightly coated—this helps them caramelize and develop those irresistible edges. Spread them out in a single layer to avoid steaming, and roast for about 15 minutes, stirring every 5 minutes to get even golden browning.
Step 2: Cook the Quinoa in Apple Cider
While the sweet potatoes roast, rinse the quinoa well under cold water to remove any bitterness. Combine it with apple cider (or juice) in a saucepan, bring to a boil, then cover and simmer for about 15 minutes. The apple cider infuses the quinoa with subtle sweetness and fragrance. In the last few minutes, stir in the dried cranberries so they can plump up and absorb some apple-y goodness.
Step 3: Prepare Salad Components
In a large mixing bowl, combine the just-cooked quinoa and cranberries, roasted sweet potatoes, diced apple, and red onion. If you want a slightly softer apple texture, fold it in while the quinoa is still warm; for extra crunch, add it right at the end. This is when the salad starts looking as gorgeous as it tastes!
Step 4: Make the Maple Vinaigrette
In a small bowl or jar, whisk together the maple syrup, minced shallot, Dijon mustard, apple cider vinegar, salt, and pepper. Drizzle in the olive oil slowly, whisking continuously, until the dressing is smooth and glossy. The maple syrup lends a gentle sweetness while the mustard keeps things lively—taste and tweak as needed.
Step 5: Dress and Toss the Salad
Pour the maple vinaigrette over your mixture of fluffy quinoa, roasted sweet potatoes, tart apple, and cranberries. Toss gently but thoroughly, making sure each bite is enrobed in that delicious dressing. This is the moment when the Apple Sweet Potato Quinoa Salad comes together in perfect harmony.
Step 6: Top with Roasted Pecans
Just before serving, sprinkle the chopped roasted pecans over the salad. Their toasty crunch pulls together the sweet, tangy, and savory notes, making every forkful exciting. Don’t be surprised if you find yourself sneaking a pecan or two from the bowl while plating up!
How to Serve Apple Sweet Potato Quinoa Salad
Garnishes
Finish your Apple Sweet Potato Quinoa Salad with a flourish! A shower of extra pecans, a handful of microgreens, or a scattering of thinly sliced apple adds both color and flair. A pinch of fresh herbs like parsley or thyme gives a subtle freshness that lets each ingredient shine just a bit more.
Side Dishes
This salad stands tall as a main dish, but it also pairs beautifully alongside roast chicken, grilled salmon, or a smoky tempeh steak. Add a crusty slice of sourdough or a steaming bowl of soup and you’ve got a wholesome, satisfying meal—perfect for busy weekdays or festive gatherings alike.
Creative Ways to Present
Impress your guests by serving Apple Sweet Potato Quinoa Salad in hollowed-out acorn squash halves or small pumpkins for a seasonal showstopper. Or, scoop it onto crisp endive leaves for elegant appetizer bites. Don’t forget, it also looks stunning on a big platter, letting the colors do all the talking at any potluck or holiday table.
Make Ahead and Storage
Storing Leftovers
This salad holds up like a champ in the fridge! Transfer any leftover Apple Sweet Potato Quinoa Salad to an airtight container and refrigerate for up to 3 days. The flavors meld and deepen, making next-day lunches especially delicious. If the salad dries out, just toss with a bit more vinaigrette or a splash of fresh apple cider before serving.
Freezing
Quinoa freezes well, but apples and roasted sweet potatoes can become mushy after thawing, so freezing is not recommended for the assembled salad. If you want to prep ahead, freeze only the quinoa and cranberries portion, then add fresh apple and roasted veggies after defrosting for the best texture.
Reheating
While Apple Sweet Potato Quinoa Salad is meant to be served chilled or at room temperature, you can gently warm individual portions in the microwave if you like it slightly warm—just remember to add the apples and pecans after heating so they stay crisp and crunchy!
FAQs
Can I use a different type of apple?
Absolutely! While Granny Smith is wonderfully tart and crisp, feel free to swap in Honeycrisp, Fuji, or Pink Lady for a slightly sweeter twist. Use whatever apple variety you love or have on hand.
How can I make this salad nut-free?
If you’re avoiding nuts, substitute roasted pumpkin seeds or sunflower seeds for the pecans. You’ll get the same delightful crunch and a toasty flavor without any allergen worries.
Is it possible to make Apple Sweet Potato Quinoa Salad vegan?
Yes! All the listed ingredients are naturally vegan—just double-check your Dijon mustard (some brands contain honey or eggs) to be sure. This salad is a plant-based celebration through and through!
Can I add cheese to this salad?
Absolutely—crumbled goat cheese or feta can be added for a creamy, tangy element that plays beautifully with the sweetness of the apple and cranberries. Add it just before serving to keep things fresh.
How can I meal prep Apple Sweet Potato Quinoa Salad?
This salad is meal-prep gold! Portion it into individual containers, keeping the pecans and extra vinaigrette on the side until just before eating. The flavors get better as they mingle in the fridge, making your lunch routine effortless and tasty.
Final Thoughts
I can’t wait for you to try this Apple Sweet Potato Quinoa Salad for yourself! It’s one of those happy recipes that’s as satisfying as it is stunning, bursting with flavors and colors that make every meal feel special. Whether you’re new to hearty salads or already a devoted fan, this one promises to bring a whole lot of joy to your table.
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Apple Sweet Potato Quinoa Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and nutritious Apple Sweet Potato Quinoa Salad that combines the earthy flavors of sweet potatoes and quinoa with the sweetness of apples and cranberries, dressed in a tangy vinaigrette and topped with crunchy pecans.
Ingredients
Sweet Potato:
- 2 medium sweet potatoes, peeled and diced (¼ inch)
- 2 tablespoons olive oil (for roasting)
Salad:
- 1 Granny Smith apple, cored and diced (½ inch)
- 1 cup dried cranberries
- 1 cup quinoa (uncooked)
- 2 cups apple cider (or juice)
- 2 tablespoons minced red onion
- ½ cup roasted pecans, chopped
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 (for vinaigrette)
Instructions
- Preheat oven to 400°F and toss diced sweet potatoes with olive oil.
- Spread sweet potatoes on baking sheet and roast for about 15 minutes, stirring every 5 minutes.
- Rinse quinoa under cold water, then combine with apple cider in a saucepan and bring to a boil.
- Reduce heat, cover, and simmer quinoa for 15 minutes, adding cranberries near the end.
- In a large bowl, combine cooked quinoa, roasted sweet potatoes, cranberries, diced apples, and red onion.
- Prepare vinaigrette by blending maple syrup, shallot, Dijon mustard, apple cider vinegar, salt, and pepper, adding olive oil gradually.
- Pour vinaigrette over the salad mixture and toss to coat evenly.
- Top with roasted pecans before serving.
Notes
- You can add grilled chicken or chickpeas to make it a complete meal.
- This salad can be served warm or cold, making it versatile for any season.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting, Boiling, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 22g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Apple Sweet Potato Quinoa Salad, Quinoa Salad, Sweet Potato Salad, Healthy Salad
