Fall Quinoa Salad
A cozy bowl of warm roasted sweet potato, tart cranberries, crunchy pecans, and bright greens, all tossed with a maple–apple-cider vinaigrette. Perfect for main dishes, potlucks, or make-ahead lunches.
Ingredients
For the Salad
- 1 cup quinoa, rinsed (any color; white cooks fastest) Rinsing removes bitterness.
- 2 cups vegetable broth or water Using broth adds depth of flavor.
- 1 medium sweet potato, peeled and diced (about 1 ½ cups) Roasted for deeper caramelization.
- 1 tablespoon olive oil For roasting the sweet potato.
- 1 teaspoon cinnamon Adds warmth to the dish.
- 0.5 teaspoon salt Divided into two parts for use.
- 0.5 cup dried, unsweetened cranberries
- 0.5 cup pecans, chopped Substitute walnuts or almonds if desired.
- 0.5 cup feta cheese, crumbled Optional — omit for a vegan version.
- 0.25 cup red onion, finely chopped Soak in cold water for a milder flavor if desired.
- 2 cups spinach or kale, chopped Kale benefits from a massage with a little oil.
For the Dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup Can substitute with honey if not vegan.
- to taste salt and pepper Adjust after mixing.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Toss diced sweet potato with olive oil, cinnamon, and 1/4 teaspoon salt. Spread in a single layer on a baking sheet.
- Roast for 20–25 minutes, flipping once, until edges are caramelized and potatoes are tender.
- While potatoes roast, bring 2 cups vegetable broth or water to a boil in a pot. Add rinsed quinoa, lower heat to a simmer, cover, and cook for 15 minutes or until liquid is absorbed.
- Remove quinoa from heat and let sit, covered, for 5 minutes; then fluff with a fork.
Combining
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, cranberries, chopped pecans, red onion, and spinach or kale.
- Whisk together apple cider vinegar, maple syrup, and a pinch of salt and pepper in a small bowl. Drizzle over the salad and toss gently to coat.
- Sprinkle crumbled feta on top if using.
Serving
- Serve right away or chill for an hour to allow flavors to meld.
Notes
Store leftovers in an airtight container for 3–4 days. For best texture, keep leftover dressing separate from salad greens. Can roast sweet potato and cook quinoa a day ahead.