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    Home » Soups & Salads » Sweet Potato Quinoa Salad

    Published: Jul 20, 2020 by Desarae

    Sweet Potato Quinoa Salad

    Jump to Recipe Print Recipe

    Fresh, healthy and perfect for all occasions. Roasted sweet potatoes, fluffy quinoa, crunchy greens with an easy homemade zesty lemon vinaigrette. This sweet potato quinoa salad is sure to be your new fav salad!

    INGREDIENTS FOR QUINOA SALAD

    • roasted sweet potatoes
    • arugula (can use a arugula spinach mix)
    • cooked quinoa
    • feta

    INGREDIENTS FOR ZESTY LEMON DRESSING

    • LEMON
    • OIL
    • GARLIC
    • SALT
    • HONEY

    HOW TO MAKE SWEET POTATO QUINOA SALAD

    This salad has a few steps- but good news! you can 100% make most of it ahead of time so its easy to put together in a jiffy!

    STEP 1 ROAST SWEET POTATOES

    Take your sweet potatoes and toss in olive oil and spices. Bake them until the edges turn golden brown and are starting to crisp up.

    PROTIP: Half way through baking flip and mix your sweet potatoes. Set them aside after done baking.

    STEP TWO: QUINOA

    My favorite way to make quinoa is this recipe! In the instant pot it cooks so fast and fluffy

    PROTIP: Be sure to cook in broth! once done, set it aside so it cools also.

    STEP 3: ZESTY LEMON VINAIGRETTE

    In your blender add your

    1. lemon juice and zest
    2. olive oil
    3. garlic and salt
    4. honey

    Blend until it is creamy and smooth!

    Take your dressing and set it aside too.

    TOSS IT ALL TOGETHER

    Now that all the pieces are prepared (and didn't forget the cheese!) its time to add them together!

    WHAT TEMP DO I SERVE THIS SALAD

    Because the greens will wilt when warm, unless you are serving this salad immediately, make sure the quinoa and sweet potatoes are room temp.

    CAN I MAKE THIS SALAD AHEAD OF TIME?

    You can make the parts ahead of time (even a few days ahead of time) but don't toss them together with the dressing until you're ready to eat!

    I DON'T LIKE FETA, CAN I SUB WITH ANOTHER CHEESE?

    Feta pairs deliciously with this salad with its salty flavor, however if you're not a fan there are substations. Another great cheese to use is fresh parmesan. If you need a more mild cheese use fresh mozzarella.

    ARE THERE OTHER TOPPINGS I CAN ADD?

    We love adding fresh creamy avocado, fresh salt and pepper! Feel free to add your favorite salad toppings.

    LETS BE FRIENDS!

    If you tried this  Recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    arugula salad topped with sliced avocado, dressing, roasted sweet potatoes, and cheese

    Sweet Potato Arugula Quinoa Salad

    Delicious sweet potato arugula quinoa salad. One bowl meals are so convenient.
    5 from 4 votes
    Print Pin Rate
    Course: Salad
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 people
    Calories: 206kcal
    Author: Kadee & Desarae

    Ingredients

    • 2 large sweet potatoes
    • 3 cups cooked in chicken broth about 1 cup uncooked quinoa
    • ½ teaspoon smoked paprika
    • 1 teaspoon salt
    • 1 teaspoon seasoning salt
    • 2 TBS olive oil
    • one small container of crumbled feta about 3-4oz
    • one bag of arugla about 3 cups or 5 oz

    Lemon Dressing

    • ⅓ cup lemon juice
    • zest from one lemon
    • ⅓ cup olive oil
    • 2 garlic cloves
    • 1 teaspoon salt
    • 1 TBS honey

    Instructions

    Lemon Dressing

    • In a blender combine fresh lemon juice, salt, lemon zest,olive oil, garlic in a blender and blend at high speed till dressing is creamy. Make dressing at least a few hours ahead of time for better flavor.

    Salad

    • Wash, peel and dice sweet potatoes. Toss in olive oil, smoked paprika, seasoning salt, salt. Line cookie sheet with parchment paper. Bake at 400 for about 10 minutes, flip or stir potatoes and cook 10 more minutes. You want the potatoes to be fork tender but not mushy.
    • Cook quinoa in instant pot with broth or on the stove top with broth. 
    • Let quinoa and sweet potatoes cool to room tempature, but allow them to lay in a single layer.
    • When cool toss with arugula and feta. Toss with dressing right before serving.

    Nutrition

    Serving: 2cups | Calories: 206kcal | Carbohydrates: 14g | Fat: 16g | Saturated Fat: 2g | Sodium: 1657mg | Potassium: 159mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6480IU | Vitamin C: 6.6mg | Calcium: 15mg | Iron: 0.4mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

     

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    Reader Interactions

    Comments

    1. LM says

      October 06, 2021 at 12:21 pm

      5 stars
      I followed the recipe to the tee. Came out delicious. I added chicken to mine.

      Reply
    2. LYNSEY says

      July 06, 2018 at 7:46 am

      5 stars
      THE COMBINATIONS OF EVERYTHING IS INCREDIBLE!!

      Reply
    3. Kiani says

      October 05, 2015 at 7:21 am

      5 stars
      This was totally delicious. I added shallots to the dressing and used both lemon juice and white wine vinegar since I didn't have enough juice. Thank you so much for this delicious recipe! My boyfriend loved it.

      Reply
      • Desarae says

        October 06, 2015 at 7:22 am

        yay!! This makes my day. I'm so glad you loved it....and shallots is a genius idea.

        Reply

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