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Roasted Sweet Potato Quinoa Salad

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This easy Roasted Sweet Potato Quinoa Salad recipe makes the perfect healthy lunch for any day of the week. This clean eating and gluten free salad is made with dried cranberries, kale, pumpkin seeds and a sweet and zesty lime dressing and is totally delicious!

A deliciously healthy and easy-to-make Roasted Sweet Potato Quinoa Salad recipe all dressed up in a zesty lime vinaigrette made gluten free and vegetarian-friendly with sweet potato, kale, quinoa, cranberries and pumpkin seeds.

Because this girl loves a good salad!

And because sweet potatoes are tasting extra delicious this time of year. Yes – they are delicious every day of the year but there’s just something so warm and cozy about all the carbs when the cooler weather comes around!

A deliciously healthy and easy-to-make Roasted Sweet Potato Quinoa Salad recipe all dressed up in a zesty lime vinaigrette made gluten free and vegetarian-friendly with sweet potato, kale, quinoa, cranberries and pumpkin seeds.MAKING REAL FOOD EASY AND DELICIOUS WITH ROASTED SWEET POTATO QUINOA SALAD…


What real food ingredients will you need to make this Quinoa Sweet Potato Salad?

Made with only real food ingredients, this Roasted Sweet Potato Quinoa Salad will not disappoint. For this recipe you will need white quinoa, sweet potatoes, onions, fresh herbs, dried cranberries, pumpkin seeds, lime, extra virgin olive oil and some spices.

What else will you need for this recipe?

  • Baking sheet and a baking mat (or parchment paper)
  • Medium sized pot
  • Mixing bowl
  • Chef’s knife
  • Spatula
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gluten free Sweet Potato Quinoa Salad with kale

Roasted Sweet Potato Quinoa Salad with Zesty Lime Dressing


★★★★★

5 from 2 reviews

  • Author: Rebecca | Always Nourished
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
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Description

A deliciously sweet and zesty Roasted Sweet Potato Quinoa Salad recipe all dressed up in a zesty lime vinaigrette. Fluffy white quinoa dressed in a zesty lime dressing with roasted sweet potato, cranberries, and kale made into a pretty fantastic and easy-to-make salad.


Scale

Ingredients

  • 1 medium-large sweet potato, washed, peeled and cut into 1 cm chunks (about 3 cups sweet potato)
  • 1 tablespoon olive oil
  • Salt and Pepper
  • 1/2 cup dried quinoa
  • 1 cup water or stock
  • 1 cup finely chopped kale (optional but recommended)
  • 1/2 cup dried cranberries
  • 1/2 cup fresh herbs, roughly chopped (I like an equal combination of cilantro and parsley)
  • 1/4 cup finely chopped onion (I like red or green onion)
  • 2–3 tablespoons raw pumpkin seeds

For the Dressing:

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon apple cider vinegar (or use more lime juice)
  • 1 tablespoon honey (or try maple syrup or agave, if vegan)
  • 1/8 teaspoon (each) ground cinnamon, ground cumin, ground cayenne pepper
  • 1/8 teaspoon sea salt, or to taste

Instructions

For the Roasted Sweet Potatoes:

  1. Preheat oven to 400F and line a baking sheet with parchment or a baking mat for easy clean up.
  2. Transfer the chopped sweet potato to the baking sheet and drizzle with 1 tablespoon of oil. Gently toss the sweet potatoes with your hand to coat. Lightly season with a sprinkle of salt and pepper. Cover the sweet potatoes loosely with a piece of foil and bake for 20 minutes, or when the potatoes are tender.
  3. Remove from the foil covering and let potatoes cool slightly before handling.

For the Quinoa:

  1. While the sweet potatoes are roasting, add dried quinoa and cooking liquid (water or stock) to a pot over high heat. Bring to a boil, then reduce heat to low and cover pot with a tight-fitting lid.
  2. Let the quinoa cook for 10-12 minutes or until fluffy and no water remains (or follow package directions).
  3. Remove from heat and let cool slightly in pot before handling.

For the Dressing:

  1. While the quinoa is cooking, add oil, lime juice, vinegar, honey (or sweetener of choice), spices and salt to a bowl or mason jar. Whisk or shake until the salad dressing comes together. Adjust sweetness, salt or lime to taste, if needed. Set aside.

For the Salad:

  1. In a large mixing bowl, add the slightly cooled sweet potatoes, slightly cooked quinoa, chopped kale, cranberries, onions and fresh herbs.
  2. Pour the dressing over top of the veggies and quinoa. Gentle stir to combine, ensuring everything is evenly coated. Season with additional salt and pepper, if needed.
  3. Garnish with raw pumpkin seeds on top.
  4. Serve immediately or store in the fridge for up to 3 days.

Did you make this recipe?

Tag @alwaysnourished on Instagram and hashtag it #bealwaysnourished

HOW TO MAKE THIS QUINOA SALAD WITH SWEET POTATO AND CRANBERRIES RECIPE…

Roasting your sweet potatoes are a must here! For one – who doesn’t like roasted vegetables? And for two – roasted sweet potatoes hold their shape better than boiled or steamed potatoes (ie. the ones that end up being soggy, mushy or too watery). I cut the sweet potato into itty-bitty bite-sized pieces, about 1 cm or so, and I think that works best here. (I tried with larger chunks of sweet potato and with those bigger pieces you don’t get little bits sweet potato with every bite, which is obviously super important.

The cranberries are a sweet and tangy touch to this salad and I wouldn’t have it any other way. They give a sweet bite, chewy texture, which fits in perfectly with this super autumn-inspired salad.  Other amazing things stirred into this salad – kale (obvs.), onion (your choice of red, green, white), and raw pumpkin seeds and herbs, like cilantro and parsley.

This salad really does have ALL the textures.

And that dressing! (Insert a million heart-eye emojis please!) Dressings, sauces, and spreads are my weakness and this one is no exception. Olive oil, lime juice, apple cider vinegar, honey and just a pinch of spice – like cinnamon and cayenne and cumin. It’s zesty and a little sweet with a little bit of earthy goodness from the spices. It brings the sweet potatoes and the quinoa and the fresh herbs and the cranberries together in one delicious grainy salad.

And if you’re feeling like this dinner or lunch needs a little extra punch of protein feel free to add in some roasted chickpeas, some cooked chicken seasoned with cumin, cayenne and just a pinch of cinnamon or add some creamy, crumbled goat cheese on top.

And if you liked this Roasted Sweet Potato Quinoa Salad recipe, you will LOVE these Roasted Broccoli Chickpea Quinoa Bowls, these Maple Cinnamon Roasted Sweet Potatoes and this Roasted Beet and Apple Quinoa Salad.  

A deliciously healthy and easy-to-make Roasted Sweet Potato Quinoa Salad recipe all dressed up in a zesty lime vinaigrette made gluten free and vegetarian-friendly with sweet potato, kale, quinoa, cranberries and pumpkin seeds.MORE ABOUT THIS CLEAN-EATING SWEET POTATO KALE CRANBERRY QUINOA SALAD…

This Sweet Potato and Quinoa Salad recipe was inspired by an absolutely delicious salad I was completely obsessed with from many years back now. It was insanely good. And I would walk down to the source, my local health food shop, almost daily around 5:30 just when I would get home from work, to get my daily fix. It was just that good. There was just something about it – sweet, spicy, crunchy, filling, delicious, satisfying.

Heart-eyes times a million, for sure.

The funny thing though, I was never ever able to recreate it on my own. Something was always missing. It was always just a little bit off. And it never turned out as good as the store bought one. Fast-forward about 6-ish years and that salad is still on my mind.

Is that weird?

Probably. But I don’t even care because all the weirdness of this nostalgic salad situation is remedied with each bite of this sweet potato and quinoa combination.

Today I have taken the memories of that sweet potato salad and its key ingredients like sweet potato, cranberry, onion, and lime and added delicious (and healthy!) things like quinoa, honey and a pinch of cinnamon, cayenne, and cumin to make this fantastic twist on my old favourite.

Is it as good as the original? Probably not. But I do know that this one is loaded with only real food ingredients, has much less added sugar and is overall a healthier option.

Taking a favourite take-out meal and cleaning it up (ie. ditching the refined flours and sugars, chemicals, preservatives and other questionable ingredients) so that it actually tastes good and is good for you has become one of my favourite challenges in the kitchen and something that I’ve really come to love and appreciate.

Don’t get me wrong, some nights I love the convenience of take-out. And not going lie, it’s *usually* delicious and easy and all of that. But more often than not, take out in any form leaves me feeling a touch on the icky side (bloating, sleepiness, headaches I am talking to you!).

I’m here to tell you that you don’t have to sacrifice flavour or many bites of your favourite dishes. Learning to make your favourites at home can be fun and easy and equally delicious (and much, much better for you too!).

I HOPE YOU LIKE THIS RECIPE AS MUCH AS I DO! IF YOU GIVE THIS ROASTED SWEET POTATO QUINOA SALAD RECIPE A TRY LET ME KNOW IN THE COMMENTS BELOW AND BE SURE TO SHARE A PICTURE ON INSTAGRAM USING THE TAGS @ALWAYSNOURISHED AND #ALWAYSNOURISHEDFOOD. I LOVE TO SEE WHAT YOU’RE COOKING!

AND PIN THIS RECIPE FOR LATER!

This easy Roasted Sweet Potato Quinoa Salad recipe makes the perfect healthy lunch for any day of the week. This clean eating and gluten free salad is made with dried cranberries, kale, pumpkin seeds and a sweet and zesty lime dressing and is totally delicious!

This Roasted Sweet Potato Quinoa Salad was originally published in October 2016. The recipe and photos were updated in October 2018. Thank you for supporting Always Nourished and making recipes like this one possible!

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More About the Author…

I’m Rebecca - Registered Holistic Nutritionist, recipe developer, food photographer, writer, taste-tester and the friendly face behind Always Nourished. Read More...

Comments

  1. Alexis says

    April 11, 2020 at 4:04 pm

    This is my go-to salad for fall lunches and potlucks. Everyone is always impressed with it, which is especially great when it’s so easy. Thanks so much!

    ★★★★★

    Reply
  2. Christine Malloy says

    June 29, 2018 at 10:46 am

    Made this salad last night and paired it with slices of bar b q pork loin. It was amazing! My husband and I are always looking for great salad recipes and this one will be one of our favourites going forward. Thanks for the recipe!!

    Reply
  3. Kathy says

    March 18, 2018 at 4:30 pm

    Just finished making this. It came out looking exactly like the picture and tasted even better! The dressing is exceptionally delicious! Will use for other salads
    The only thing I didnt use was salt (can’t have it ) and cinnamon (didnt think it needed it)
    Very quick and easy and sooooo good!

    Reply
  4. Ali says

    February 13, 2018 at 6:16 am

    OMG, can’t wait to try! Looks divine 😍😍😍

    Reply
  5. Adi says

    December 17, 2017 at 5:11 pm

    Just made it and its sooo good.

    Reply
    • Rebecca says

      January 1, 2018 at 1:25 pm

      Glad to hear it, Adi! Thank you for your comment!

      Reply
  6. anne says

    November 16, 2017 at 3:03 pm

    I just made this for a potluck tonight. I tasted a spoonful and wow. The ladies are going to love this. I had all of the ingredients at home except for pepitas. I was lazy and didnt feel like doubling the recipe. But since this is for a pot luck, I threw more quinoa in to fill up the bowl more. I used parsley from the fridge and rosemary and chives from my garden. I might try it next using butternut squash for thanksgiving. We already have a sweet potato dish for the table.Thanks for the creative dish.

    Reply
    • Rebecca says

      November 16, 2017 at 10:05 pm

      Thanks so much, Anne. I hope the ladies loved it!! The butternut squash idea is fantastic!! I will have to try that this holiday season for sure.

      Reply
  7. Jodi Spitzer says

    September 21, 2017 at 10:53 am

    Just made this salad – and it’s amazing. Thank you for such an easy, healthy, tasty recipe. I added a small amount of chives and rosemary – and the flavours are bursting out. Will make this again and again.

    Reply
    • Rebecca says

      September 25, 2017 at 3:16 pm

      I’m so glad you liked it, Jodi! Love the addition of the extra herbs. I will have to try that out myself!

      Reply
  8. Elaine says

    September 13, 2017 at 7:21 pm

    Very delicious. The fresh herbs and lime dressing are delightful. One of my favourites. Thanks for posting.

    Reply
    • Rebecca says

      September 18, 2017 at 9:13 am

      Thanks, Elaine! This is one of my favourite recipes as well!

      Reply
  9. Leslie Wilson says

    August 20, 2017 at 2:45 pm

    I just made this dish today and I am in love! I used more sweet potato and quinoa, and omitted onion, and it’s so yummy. Eating a bowl right now, and then have 3 lunches this week. I will be sharing this recipe with friends.

    Reply
  10. Leslie says

    November 20, 2016 at 6:23 pm

    Just made this and it’s delicious! I made it with a couscous/quinoa blend from Trader Joe’s. Thanks for the great recipe…it’s a keeper!

    Reply
    • Rebecca says

      November 21, 2016 at 8:27 am

      Thanks, Leslie!! I’m so glad you enjoyed it!!

      Reply
  11. Patty @ Reach Your Peak says

    November 2, 2016 at 10:21 am

    This looks delicious! I need to carbo load before my marathon on Sunday – perhaps I will try making this for dinner tonight!

    Reply
    • Rebecca says

      November 4, 2016 at 3:34 pm

      Thanks, Patty. Good luck with the marathon!!

      Reply
  12. Laura says

    November 2, 2016 at 9:13 am

    You had me at roasted sweet potatoes! No one else in my family loves quinoa…so that just means I wouldn’t have to share this delicious dish! YAY!

    Reply
    • Rebecca says

      November 4, 2016 at 3:35 pm

      haha!! I love not having share delicious things 🙂

      Reply
  13. Emily says

    November 2, 2016 at 6:11 am

    This looks like one delicious bowl of goodness! So many of my favorite ingredients in one bowl, yum!

    Reply
    • Rebecca says

      November 4, 2016 at 3:36 pm

      Agreed! Thanks, Emily!

      Reply
  14. Alisa Fleming says

    November 2, 2016 at 12:48 am

    What a wonderful melange of seasonal flavors! More proof that real food is so beautiful!

    Reply
  15. Sarah- A Whisk and Two Wands says

    November 1, 2016 at 10:35 pm

    This is my kind of salad, looks delicious! I’m so in love with the cranberry sweet potato combination. Can’t wait to try this!

    Reply
    • Rebecca says

      November 4, 2016 at 3:41 pm

      Yes!! There’s definitely something about the cranberry and sweet potato that is soooo good!You will love this, Sarah!

      Reply
  16. Jessica @ Nutritioulicious says

    November 1, 2016 at 10:01 pm

    What a beautiful fall salad! It would be great to pack for lunch!

    Reply
    • Rebecca says

      November 4, 2016 at 3:40 pm

      It’s definitely great for lunches!!

      Reply
  17. Taylor Kiser says

    November 1, 2016 at 9:56 pm

    I could eat that entire bowl!! Looks so delicious!

    Reply
    • Rebecca says

      November 4, 2016 at 3:39 pm

      Haha! Self control is a must around this salad! Thanks, Taylor!

      Reply
  18. Julie @ Running in a Skirt says

    November 1, 2016 at 9:17 pm

    This looks incredible! Everything I love about fresh, healthy food! So colorful!!

    ★★★★★

    Reply
  19. Heather @ FITaspire says

    November 1, 2016 at 5:36 pm

    This looks so bright & fresh, but it’s fall flavors!! And I’m with you on the dressing description, it’s sounds fantastic! It’s been a while since I’ve enjoyed a quinoa salad, maybe it’s time to whip one up. 🙂

    Reply
  20. amanda -runtothefinish says

    November 1, 2016 at 1:57 pm

    gimmie alllll the sweet potatoes!!! everyone else can have pumpkin, I adore the potato. This sounds like a fantastic side dish for all kinds of meals

    Reply

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Hi! Welcome to my Always Nourished Kitchen! I’m Rebecca - nutritionist, food photographer and lover of all things real food (read: no added chemicals or artificial sweetener here!). Join me as I share healthy recipes made with real ingredients (and ingredients that don’t cost a million dollars or are impossible to find) and healthy living tips and tricks. READ MORE...

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