I first had this salad at a conference that was catered. I have to tell you that I’m not a fan of arugula, but I could not stop scarfing down my lunch! I knew I had to recreate this sweet pot arugula quinoa salad and serve it to as many people as possible.Expose the world to this delicious combination.
How to make sweet potato arugula quinoa salad
Lets talk about this salad in sections. It’s a few different, but all equally imporant parts, together to make it incredible!
I start by cooking my quinoa in the instant pot. It cooks up so fast and easy- and completely fluffy. If you don have an instant pot you can use the stove-top directions on that package. Click here for the recipe instructions for instant pot quinoa.
The sweet potatoes
I like to do the quinoa and the sweet potatoes at the same time. Get them coking/ baking and then let the cool at the same time. It’s best to have these additions at room temp or cool when you toss it with the arugula so it doesn’t cause it to melt. Peel, cube toss in a little olive oil and bake the sweet potatoes :) thats all folks.
There can be a lot of arugula haters out there, I’m telling you I am one that is on the fence- if it is with the perfect dressing and perfect partners I love it. But sometimes It’s too bitter, and I can’t stand it. The combination in this salad makes it so the bowl will be licked clean. Promise. I’ve even witnessed it myself (when I’ve served it at dinners)
The lemon garlic dressing
This dressing is wonderfully light and bursting with flavor. I like to make it in my blender so it emulsifies the oil into a creamy dressing. The garlic and the lemon are the perfect contrast to the sweet potatoes, feta and arugula. It’s not heavy to over power or weigh down the salad.
You’ll want to toss it all together close to serving.
Delicious sweet potato arugula quinoa salad
- 2 large sweet potatoes
- 3 cups cooked in chicken broth about 1 cup uncooked quinoa
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1 tsp 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
- 1/3 cup lemon juice
- zest from one lemon
- 1/3 cup olive oil
- 2 garlic cloves
- 1 tsp salt
- 1 TBS honey
- 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.
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.