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Roasted Sweet Potato Quinoa Salad with Orange Vinaigrette plus apples, walnuts, red onion, and goat cheese - a healthy side dish!
Roasted Sweet Potato Quinoa Salad with Maple-Orange Dressing
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Author: Julia
  • 2 cups quinoa uncooked
  • 1 large sweet potato chopped and roasted
  • ¼ cup red onion sliced (about 1 loosely packed )
  • 1 cup walnuts chopped
  • 1 honey crisp apple peeled and chopped
  • ½ cup dried cranberries
  • 2 ounces to 4 goat chevre to taste crumbled, cheese
For the maple-orange dressing
  1. Preheat the oven to 375 degrees F.
  2. Chop the sweet potato into ½” cubes (I leave the peel on).
  3. Spread the sweet potato chunks on a baking sheet and drizzle them with enough olive oil to coat them. Sprinkle salt and pepper over everything.
  4. Roast in the oven for 30 minutes or until the sweet potato is cooked through and slightly crispy on the outside.
  5. While the sweet potato is roasting, bring 4 cups of water to a boil and add the quinoa. Return to a full boil, then immediately reduce the heat to a simmer, cover, and cook until all of the water is absorbed, about 15 minutes. Fluff quinoa with a fork.
  6. Whisk together all of the ingredients for the maple-orange dressing in a small bowl.
  7. In a large serving bowl, add the cooked quinoa and pour all of the maple-orange dressing over the quinoa. Toss together.
  8. Add the remaining salad ingredients and toss everything together.
  9. Consume the best quinoa salad ever.