Delight in a vibrant Apple Sweet Potato Quinoa Salad bursting with textures and flavors. Tender roasted sweet potato mingles with crisp apple, zingy red onion, dried cranberries, crunchy pecans, and parsley, all enveloped in a zesty lemon olive oil dressing. This wholesome creation shines as a festive, satisfying vegetarian side.
I recently whipped up my Apple Sweet Potato Quinoa Salad and it quickly became one of my fav fall dishes. In this recipe i used 1 cup quinoa with 2 cups water as the base, then tossed in a large cubed sweet potato and a diced apple for that natural sweetness and crunch.
I added some finely sliced red onion, dried cranberries and chopped pecans to give it that perfect mix of textures and flavors while fresh parsley, olive oil, and lemon juice round out the taste. This salad is not only packed with vitamins and fiber but its combination of ingredients makes it an ideal side dish for dinners or even holiday feasts.
Its nutritional value is off the charts; from hearty quinoa to antioxidant-rich sweet potatoes and apples this is a fall twist on a healthful, dairy free meal thats easy to make and sure to impress.
Why I Like this Recipe
I really love this recipe for a bunch of reasons. First, I like how the roasted sweet potato and crunchy pecans mix beautifully with the crisp apple and tender quinoa, giving each bite a fun combo of textures. Second, I really dig that it’s healthy and full of natural flavors, so I feel good about eating it while still enjoying something super tasty. Third, I appreciate how easy it is to throw together for a quick but impressive side dish that works perfectly for dinner or even when I’ve got guests over on holidays. Lastly, the lemon-olive oil dressing really makes every ingredient pop and ties everything together in a way that feels both refreshing and satisfying.
This Apple Sweet Potato Quinoa Salad is so good its like your taste buds are having a party. I mean, its packed with flavor and works as an awesome vegetarian side dish for dinner or on festive occasions. The mix of sweet, tart, and crunchy is just unbeatable, and honestly, it never fails to put a smile on my face every time I make it.
Ingredients
- Quinoa: Nutty grain full of protein and fiber that keeps you feeling full.
- Sweet Potato: Tasty root veggie adding natural sweetness and a vitamin A boost.
- Apple: Crisp fruit that brings juicy crunch and extra fiber to the salad.
- Red Onion: Provides a sharp, tangy flavor and a few healthy antioxidants.
- Dried Cranberries: Gives a burst of tart and sweet taste along with antioxidants.
- Pecans: Crunchy nuts loaded with healthy fats and a rich, nutty flavor.
- Parsley: Fresh herb that brightens the dish with a mild aroma and vitamins.
- Olive Oil: Adds healthy fats, enhancing flavors and helping nutrient absorption.
Ingredient Quantities
- 1 cup quinoa (rinsed)
- 2 cups water
- 1 large sweet potato, peeled and cut into cubes
- 1 medium apple, diced (choose your favorite kind)
- ½ red onion, thinly sliced
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- ⅓ cup chopped fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Salt to taste
- Freshly ground pepper to taste
How to Make this
1. Preheat your oven to 400°F and toss the cubed sweet potato with a bit of olive oil, salt, and freshly ground pepper on a baking tray.
2. Roast the sweet potato in the oven for about 20-25 minutes until they are tender and slightly crispy on the edges.
3. While the sweet potato is roasting, rinse the quinoa and add it with 2 cups of water into a pot.
4. Bring the quinoa and water to a boil, then reduce the heat and let it simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.
5. In a small bowl, mix together the remaining olive oil and fresh lemon juice with a pinch of salt and some pepper to create the dressing.
6. In a large bowl, combine the cooked quinoa, diced apple, thinly sliced red onion, roasted sweet potato cubes, dried cranberries, and chopped pecans.
7. Fold in the chopped fresh parsley and stir everything together lightly.
8. Pour the dressing over the salad and give it a good toss to make sure every bite is full of flavor.
9. Taste the salad and adjust the seasoning with extra salt or pepper if needed.
10. Serve the Apple Sweet Potato Quinoa Salad as a yummy side dish for dinner or during the holidays and enjoy!
Equipment Needed
1. Oven with temperature control
2. Baking tray
3. Knife and cutting board
4. Colander (for rinsing the quinoa)
5. Medium pot with a lid (for simmering the quinoa)
6. Large mixing bowl
7. Small bowl (for preparing the dressing)
8. Measuring cups and spoons
9. A stirring utensil like a wooden spoon or spatula
Each piece of equipment plays its part in keeping the nutritional value of the fresh ingredients intact while processin’ everything step by step.
FAQ
Apple Sweet Potato Quinoa Salad Recipe Substitutions and Variations
- Instead of quinoa, you can use bulgur wheat for a chewier texture
- If you don’t have a sweet potato, try using butternut squash instead its a nice twist
- You can swap a red apple with a firm pear if you’re looking for a slightly different sweetness
- If dried cranberries are missing, raisins work perfectly for that chewy burst of flavor
- Replace chopped pecans with walnuts if you want a more earthy crunch
Pro Tips
1. Toast the pecans in a dry skillet for a couple minutes before adding them to the salad. It really brings out the nutty flavor and keeps the crunch nicer.
2. When roasting the sweet potatoes, make sure your cubes are all about the same size so they cook evenly. If some pieces are too big they might end up undercooked while the smaller ones get too mushy.
3. Try a little pinch of cinnamon in the dressing to give it a warm, unexpected twist that pairs really well with the apple and cranberries.
4. If you ever feel like switching things up, using apple cider vinegar instead of lemon juice in the dressing can bring a slightly different tang, but be sure to taste as you go to get it just right.
Apple Sweet Potato Quinoa Salad Recipe
Delight in a vibrant Apple Sweet Potato Quinoa Salad bursting with textures and flavors. Tender roasted sweet potato mingles with crisp apple, zingy red onion, dried cranberries, crunchy pecans, and parsley, all enveloped in a zesty lemon olive oil dressing. This wholesome creation shines as a festive, satisfying vegetarian side.
4
servings
350
kcal
Equipment: 1. Oven with temperature control
2. Baking tray
3. Knife and cutting board
4. Colander (for rinsing the quinoa)
5. Medium pot with a lid (for simmering the quinoa)
6. Large mixing bowl
7. Small bowl (for preparing the dressing)
8. Measuring cups and spoons
9. A stirring utensil like a wooden spoon or spatula
Each piece of equipment plays its part in keeping the nutritional value of the fresh ingredients intact while processin’ everything step by step.
Ingredients
-
1 cup quinoa (rinsed)
-
2 cups water
-
1 large sweet potato, peeled and cut into cubes
-
1 medium apple, diced (choose your favorite kind)
-
½ red onion, thinly sliced
-
¼ cup dried cranberries
-
¼ cup chopped pecans
-
-
-
2 tablespoons olive oil
-
2 tablespoons fresh lemon juice
-
Salt to taste
-
Freshly ground pepper to taste
Directions
- Preheat your oven to 400°F and toss the cubed sweet potato with a bit of olive oil, salt, and freshly ground pepper on a baking tray.
- Roast the sweet potato in the oven for about 20-25 minutes until they are tender and slightly crispy on the edges.
- While the sweet potato is roasting, rinse the quinoa and add it with 2 cups of water into a pot.
- Bring the quinoa and water to a boil, then reduce the heat and let it simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.
- In a small bowl, mix together the remaining olive oil and fresh lemon juice with a pinch of salt and some pepper to create the dressing.
- In a large bowl, combine the cooked quinoa, diced apple, thinly sliced red onion, roasted sweet potato cubes, dried cranberries, and chopped pecans.
- Fold in the chopped fresh parsley and stir everything together lightly.
- Pour the dressing over the salad and give it a good toss to make sure every bite is full of flavor.
- Taste the salad and adjust the seasoning with extra salt or pepper if needed.
- Serve the Apple Sweet Potato Quinoa Salad as a yummy side dish for dinner or during the holidays and enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 350kcal
- Fat: 12g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 5g
- Cholesterol: 0mg
- Sodium: 100mg
- Potassium: 900mg
- Carbohydrates: 55g
- Fiber: 8g
- Sugar: 20g
- Protein: 12g
- Vitamin A: 9000IU
- Vitamin C: 20mg
- Calcium: 40mg
- Iron: 2mg
