This Apple Sweet Potato Quinoa Salad is a vibrant, flavorful dish that combines roasted sweet potatoes, crisp apples, quinoa, and cranberries, all tossed in a light maple dijon vinaigrette. It’s the perfect vegetarian side dish for dinner or holiday gatherings, offering a balance of sweet, savory, and tangy flavors. The roasted pecans add a satisfying crunch, making this salad both delicious and nutritious.

Apple Sweet Potato Quinoa Salad

Why You’ll Love This Recipe

Packed with nutrients, this Apple Sweet Potato Quinoa Salad is a treat for both your taste buds and your body. The sweet potatoes provide fiber and a rich, slightly sweet flavor, while quinoa adds a hearty texture and protein. The fresh apples and dried cranberries contribute a burst of fruity sweetness, and the tangy maple dijon vinaigrette ties everything together. This salad is quick to prepare, making it a great option for busy weeknights, and it’s also festive enough to serve at holiday meals.

Ingredients

Here’s what you’ll need to make this delicious salad:

2 medium sweet potatoes, peeled and diced
2 tablespoons olive oil
1 Granny Smith apple, cored and diced
1 cup dried cranberries
1 cup quinoa (uncooked)
2 cups apple cider (or juice)
2 tablespoons minced red onion
1/2 cup chopped pecans, roasted
2 tablespoons maple syrup
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon apple cider vinegar
3 tablespoons olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Set the oven to 400°F (200°C).
Roast the sweet potatoes: Toss the diced sweet potatoes with 2 tablespoons of olive oil and spread them out onto a rimmed cookie sheet. Roast in the oven for about 15 minutes, stirring every 5 minutes, until the sweet potatoes are lightly browned and soft.
Prepare the quinoa: While the sweet potatoes are roasting, rinse the quinoa well and place it in a medium saucepan. Add the apple cider (or juice) to the pan and bring to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for about 15 minutes. In the last few minutes of cooking, toss in the dried cranberries to allow them to soften.
Combine the ingredients: In a large mixing bowl, add the slightly cooled quinoa, cranberries, roasted sweet potatoes, diced apples, and red onion. Toss everything together to combine.
Make the vinaigrette: In a small food processor, combine the maple syrup, minced shallot, Dijon mustard, apple cider vinegar, and salt and pepper to taste. Slowly add in the 3 tablespoons of olive oil while blending until the dressing is well combined.
Toss with dressing: Pour the vinaigrette over the salad and toss gently until everything is well coated.
Top with pecans: Sprinkle the roasted pecans over the salad just before serving.
Serve and enjoy: This salad is perfect served warm or at room temperature. Enjoy!

Servings and Timing

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings

Variations

Vegan Option: This salad is naturally vegan! Just ensure that the maple syrup is the only sweetener used for an entirely plant-based version.
Substitute Nuts: If you don’t have pecans, walnuts or almonds would also work well as a topping for some added crunch.
Add More Protein: Add some chickpeas, roasted tofu, or grilled chicken to make this a more substantial meal.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: If you prefer the salad warm, reheat in the microwave or on the stovetop. The salad can also be enjoyed chilled if you prefer.

FAQs

1. Can I use a different type of apple?

Yes, you can substitute Granny Smith apples with any firm apple variety, such as Honeycrisp or Gala, depending on your sweetness preference.

2. Can I make this salad ahead of time?

Yes, this salad can be made ahead and stored in the refrigerator. It tastes even better as the flavors meld together.

3. Can I use white quinoa instead of brown quinoa?

Yes, you can substitute white quinoa for brown quinoa, but brown quinoa holds its texture better and adds more fiber.

4. Can I use fresh cranberries instead of dried cranberries?

Dried cranberries work best for this salad, as they add a sweet chewiness. Fresh cranberries may be too tart for this recipe, but you could cook them down with some sugar to make a cranberry sauce if you’d like.

5. Can I add more vegetables to the salad?

Yes, feel free to add roasted vegetables like carrots, Brussels sprouts, or butternut squash for extra color and flavor.

6. How do I make this salad gluten-free?

This recipe is already gluten-free, as long as you ensure that the quinoa you’re using is certified gluten-free.

7. How can I make the vinaigrette spicier?

Add a pinch of cayenne pepper or a dash of hot sauce to the vinaigrette for an extra kick.

8. Can I use a different type of vinegar?

Apple cider vinegar gives this salad a mild, fruity tang, but you can substitute it with balsamic vinegar for a deeper flavor.

9. Can I use sweet potato fries instead of roasted sweet potatoes?

While sweet potato fries could work, they may not hold up as well as roasted sweet potatoes in this salad. Roasted cubes allow for a better texture and integration into the salad.

10. Can I make this salad without the pecans?

Yes, you can omit the pecans or replace them with another nut or seed, like sunflower seeds, pumpkin seeds, or walnuts.

Conclusion

The Apple Sweet Potato Quinoa Salad is the perfect side dish that’s both nutritious and full of vibrant flavors. With the natural sweetness of the apples and cranberries, the hearty quinoa, and the roasted sweet potatoes, it’s a great addition to any dinner or holiday meal. The maple Dijon vinaigrette adds a delightful tang, and the roasted pecans provide the perfect crunch. Simple to make and packed with goodness, this salad is sure to be a hit!