Autumn Quinoa Salad with Sweet Potatoes
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Here’s an autumn quinoa salad that’s delicious, filling, and perfectly seasonal. It’s tender-baked sweet potatoes, fluffy quinoa, pecans, and greens tossed with an easy maple-Dijon dressing. It’s a quick side dish or light main, and it’s ready in just 35 minutes!
We’ve learned through trial and error that not all quinoa salads are created equal. It needs to have the right balance of textures, and the dressing makes all the difference. With this in mind, we’re sharing this autumn quinoa salad recipe with a delicious homemade maple Dijon dressing.
It’s the perfect hearty salad for fall, packed with good-for-you ingredients. It’s quick and easy to make, too!
It’s super versatile, so you can add in some dried fruit, add your favorite greens, switch up the nuts, or add in some chickpeas. It’s an easy meal-prep salad that tastes great on its own for lunch or as a side dish with chicken or fish for dinner.
It’s enjoyable warm or at room temperature, making this salad perfect for potlucks, picnics, or dinner parties. It’s our go-to fall salad, and it’s always a huge hit!
Autumn quinoa salad variations
The beauty of salads is that they’re always versatile, so you can tweak them to your tastes or include ingredients you have on hand. Here are a few delicious variations or add-ins for this fall-inspired salad:
- Add in some dried fruit like cranberries, cherries, or apricots.
- Add in some chopped apple or pear.
- Swap the fresh greens for some raw or roasted brussels sprouts.
- For a hearty boost, add in a can of drained and rinsed chickpeas.
What to serve with sweet potato quinoa salad
This quinoa autumn salad works great on its own as a light meal or as a side dish with a main like fish or baked chicken. It also makes a tasty addition to any Thanksgiving or holiday menu.
Mains that pair well with autumn quinoa salad
Autumn Quinoa Salad with Sweet Potatoes Recipe
Ingredients
Maple Dijon Dressing
- 1 tablespoon EACH: olive oil and maple syrup
- 2 teaspoons EACH: balsamic vinegar and apple cider vinegar
- ½ 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, ¼ 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.½ 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.⅔ 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, ½ 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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
