Autumn Quinoa Salad with Sweet Potatoes
This delicious Autumn Quinoa Salad is loaded with warm baked sweet potatoes, toasted pecans, your choice of bitter greens, and then tossed in maple dijon dressing. It's an easy to make and healthy side dish recipe that is perfect for fall.
It's Novemberrrrrrr! Eek, this year is seriously flying by at warp speed. I feel like it was just last week that it was summer and now I'm sitting here with a Halloween candy hangover. What's going on?!!
Today I want to share with you a recipe that will help make up for all those mini chocolate bars we ate yesterday. ā So not complaining about one day a year it's mandatory to pig out on candy bars. ā
I've got an Autumn Quinoa Salad for you, and it's loaded with all sorts of everything delicious and healthy.
There's quinoa in here (obviously) but it doesn't play the leading role. Do you know how some quinoa salads are just too quinoa-y? Not this one. This is the right balance so that the quinoa blends in rather than takes over.
There are lots of sweet potatoes, roasted to perfection with a little warm cinnamon and spicy cayenne. Nutty toasted pecans, chopped bitter greens, and a sweet maple Dijon dressing brings it all together so you get a little bit of every flavor in each bite.
If you're into fall flavors, you're going to love it. I like to serve it with a piece of fish or some simple baked chicken for an easy and healthy dinner. Enjoy!
If you make this Autumn Quinoa Salad make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
Autumn Quinoa Salad with Sweet Potatoes
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 1 lb sweet potatoes, chopped
- 1 tablespoon olive oil
- Ā¼ teaspoon EACH: cinnamon, cayenne, and sea salt
- Ā½ cup pecans
- ā cup quinoa
- 1 cup arugula, or spinach
Maple Dijon Dressing
- 1 tablespoon EACH: olive oil and maple syrup
- 2 teaspoons EACH: balsamic vinegar and apple cider vinegar
- Ā½ teaspoon Dijon mustard
- A generous pinch of sea salt
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss the sweet potato pieces with olive oil, cinnamon, cayenne, and sea salt and place them in a single layer on the baking sheet. Roast in the oven for 20 -25 minutes, turning once, until they are soft and starting to brown.1 lb sweet potatoes, 1 tablespoon olive oil, Ā¼ teaspoon EACH: cinnamon, cayenne, and sea salt
- Place the pecans on the baking sheet with the sweet potatoes and toast them in the oven for 5 minutes. Keep a close eye on them as they will burn easily at this temperature if you leave them in longer.Ā½ cup pecans
- While the sweet potatoes are roasting, cook the quinoa according to package the directions. Usually, 1:2 quinoa to water ratio and cooked for 12-15 minutes. When the quinoa is cooked, fluff it with a fork and set it aside with the lid off.ā cup quinoa
- Make the dressing by whisking all the dressing ingredients in a small bowl.1 tablespoon EACH: olive oil and maple syrup, 2 teaspoons EACH: balsamic vinegar and apple cider vinegar, Ā½ teaspoon Dijon mustard, A generous pinch of sea salt
- When the sweet potatoes are cooked, mix them and the pecans with the quinoa and arugula in a large bowl. Add the dressing and toss well.1 cup arugula
Delicious! I think this is one of the best healthy salad.. I love salads and this one has a lot of my favorite ingredients!
Thank you so much!
Ah! And I do love dandelion greens! I don’t buy them often, but I sometimes throw them in the cart to change it up!
They’re so good, aren’t they?! I hardly ever buy them either, but love them when I do. š