Name: Sweet Potato and Quinoa Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 Cups Sweet Potato (peeled and diced); 1 Cup Quinoa; 1 1/2 Cups Vegetable Broth; 4 Cups Spinach (destemmed and chopped); 1/4 Cup Dried Cranberries; 2 TBSP Fresh Basil (chopped); 1/2 Cup Avocado (diced); 1/4 Cup Pistachios (optional); 1/2 tsp Salt; 1/2 tsp Black Pepper; 1/2 tsp Onion Powder; 1/2 tsp Garlic Powder; 2 TBSP Olive Oil; 1/3 Cup Olive Oil; 3 TBSP Red Wine Vinegar; 2 TBSP Lemon Juice; 1 TBSP Garlic (minced); 1 tsp Honey; 2 TBSP Dijon Mustard; 1 tsp Italian Seasoning

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Sweet Potato and Quinoa Salad

This sweet potato and quinoa salad is one of my favorite recipes to meal prep. It is a protein packed, filling and super healthy! This is a kid-approved salad. I’ve been making this salad for years and my teenagers love it!

For this Sweet Potato and Quinoa Salad recipe, you’ll need:

Sweet Potatoes
Quinoa
Spinach or Arugula Mix
Avocado
Dried Cranberries or Raisins
Pistachios (another good option is chopped pecans)
Lemon Vinaigrette (don’t worry- I’ve got you covered with the recipe)

To prepare this salad, you’ll start by preparing the sweet potatoes. After you’ve peeled and diced approximately 2 medium sweet potatoes, preheat the oven to 375 degrees. In a large bowl, toss the diced sweet potatoes with olive oil, salt, pepper, onion powder and garlic powder.

Spread the sweet potatoes onto a baking sheet and bake for 23-25 minutes at 375 degrees.

While the sweet potatoes are in the oven, you can prepare the quinoa. I like to use the Instant Pot for this step. Turn the instant pot to sauté mode and allow it to preheat for 2-3 minutes before adding a tablespoon of olive oil. Add the quinoa and sauté for another 3-4 minutes until lightly toasted, then, add the vegetable broth and a pinch of salt. Place the lid on the instant pot, turn the venting knob to “sealing.” Cook the quinoa on high pressure for 2 minutes. Allow the pressure to release for 10 minutes then quickly release the remaining pressure. Allow the quinoa to cool for 5-10 minutes. To prepare the salad dressing, add all of the ingredients to a bowl and mix well.

The final step is to assemble the salad. To a large bowl, add the chopped spinach and basil. Then, add the cooked quinoa, sweet potatoes, dried cranberries, avocado and pistachios.

Toss the sweet potato and quinoa salad with the salad dressing and serve. Important note: if you are meal prepping this salad, wait to add the salad dressing until the day of, or just before serving for best results.

This sweet potato and quinoa salad makes the perfect side dish to any meal! Try it out with some of my favorites:

Pin this recipe for later and be sure to follow me on social media so that you never miss a recipe!

-Ashton

The Haunted Foodie

If you love an easy meal, check out my monthly meal planning system and let me plan dinner for you! You’ll have a fully curated menu for two months so you can focus on what’s really important. This meal planning bundle includes 56 days of meals with 100 recipes and perfectly planned weekly grocery lists to make shopping easier and more affordable! Click here to grab your copy today!

Ashton Wheeler- The Haunted Foodie

Sweet Potato and Quinoa Salad

This Sweet Potato and Quinoa Salad is protein packed and filling. Perfect for meal prep or an easy side dish.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 Servings

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

3 Cups Sweet Potato peeled and diced
1 Cup Quinoa
1 1/2 Cups Vegetable Broth
4 Cups Spinach destemmed and chopped
1/4 Cup Dried Cranberries
2 TBSP Fresh Basil chopped
1/2 Cup Avocado diced
1/4 Cup Pistachios optional
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
2 TBSP Olive Oil

For the Dressing:

1/3 Cup Olive Oil
3 TBSP Red Wine Vinegar
2 TBSP Lemon Juice
1 TBSP Garlic minced
1 tsp Honey
2 TBSP Dijon Mustard
1 tsp Italian Seasoning

Get Recipe Ingredients

Equipment

1 Instant Pot or Pressure Cooker

Method

To Prepare the Sweet Potatoes:

Preheat the oven to 375 degrees.
In a large bowl, toss the diced sweet potatoes with olive oil, salt, pepper, onion powder and garlic powder.
Spread the sweet potatoes onto a baking sheet and bake for 23-25 minutes at 375 degrees.

To Prepare the Quinoa:

To prepare the quinoa, I like to use the Instant Pot. Turn the instant pot to sauté mode and allow it to preheat for 2-3 minutes before adding a tablespoon of olive oil. Add the quinoa and sauté for another 3-4 minutes until lightly toasted.
Add the vegetable broth and a pinch of salt.
Place the lid on the instant pot, turn the venting knob to "sealing."
Cook the quinoa on high pressure for 2 minutes. Allow the pressure to release for 10 minutes then quickly release the remaining pressure. Allow the quinoa to cool for 5-10 minutes.

To Prepare the Salad Dressing:

Add all of the ingredients to a bowl and mix well.

To Assemble the Salad:

To a large bowl, add the chopped spinach and basil. Then, add the cooked quinoa, sweet potatoes, dried cranberries, avocado and pistachios.
Toss the salad with the salad dressing and serve.

Notes

If meal prepping this salad, wait to add the salad dressing until the day of, or just before serving.

Disclosure: some of the links on this website are affiliate links, meaning at no additional cost to you, I may earn a referral commission.

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Ashton Wheeler

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Hi! I’m Ashton, a food blogger and meal-planning enthusiast helping busy families make dinnertime easier. I share family-friendly recipes, themed movie nights, and monthly meal planners designed to save time, reduce stress, and bring simple joy back to the kitchen. Thanks for being here!