Roasted Sweet Potato Quinoa Salad Recipe

This Sweet Potato Quinoa Salad is a bright, satisfying, and wholesome salad made with roasted sweet potatoes, fluffy quinoa, fresh baby spinach, creamy avocado, sweet dried cranberries, and a tangy lemon dressing. It is colorful, filling, and easy to prepare for lunch, dinner, or meal prep.

Sweet Potato Quinoa Salad

Sweet Potato Quinoa Salad brings together hearty, fresh, creamy, and lightly sweet ingredients in one balanced bowl. The roasted sweet potatoes add warmth and natural sweetness, while quinoa creates a fluffy base that makes the salad feel substantial without being heavy. Fresh spinach keeps everything vibrant, and avocado adds a smooth, creamy texture that pairs beautifully with the lemon dressing.

This salad works well as a side dish, but it is also filling enough to enjoy as a light main course. The cranberries add a chewy pop of sweetness, the basil gives the salad a fresh finish, and the dressing ties everything together with lemon juice, olive oil, Dijon mustard, garlic, and herbs. It is the kind of recipe that feels fresh and nourishing while still being simple enough for everyday cooking.

Ingredients

Here is what you will need to make this easy Sweet Potato Quinoa Salad:

Sweet Potatoes: Peel and cut them into small, even cubes so they roast at the same pace and become tender with lightly browned edges.
Quinoa: Use uncooked quinoa and prepare it until fluffy. Let it cool before adding it to the salad so it does not wilt the spinach.
Spinach: Fresh baby spinach is ideal. Chop it roughly so it mixes easily with the quinoa and dressing.
Avocado: A ripe avocado adds creaminess and richness. Add it just before serving for the best texture and color.
Dried Cranberries: Sweetened dried cranberries bring a chewy texture and a bright, sweet contrast to the savory roasted sweet potatoes.
Fresh Basil: Basil adds a fresh herbal note. It is optional, but it gives the salad a clean, fragrant finish.
Lemon: Fresh lemon juice and zest make the dressing lively and flavorful.
Olive Oil: Olive oil adds body to the dressing and helps coat the salad ingredients evenly.
Garlic: Minced garlic gives the dressing a savory base.
Dijon Mustard: Dijon adds tang and helps the dressing blend smoothly.

Dressing ingredients for this sweet potato quinoa salad prepped: olive oil, vinegar, honey, Dijon, lemon, garlic, and seasonings.

Sweet Potato Quinoa Salad Dressing Notes

For a sweeter dressing: Add up to 1 tablespoon of honey, depending on your taste.
For a vegan option: Replace the honey with agave or another liquid sweetener.
For storing leftovers: Keep the dressing in a sealed jar or container in the refrigerator for up to one week.
To recombine: If the dressing separates or thickens in the fridge, let it sit at room temperature for about 20 minutes, then shake well.
To adjust the amount: Use only as much dressing as you like. The dressing can also be halved if you prefer a lightly dressed salad.

Dressing being mixed together in a mason jar.

Quinoa Notes

Make it ahead: Cooking the quinoa in advance saves time and makes assembling the salad quicker.
Cool before mixing: Warm quinoa can soften the spinach, so let it cool to room temperature before adding it to the bowl.
In a rush: Spread the cooked quinoa on a sheet pan and place it in the freezer for 10–15 minutes to cool quickly.

Sweet potatoes roasting on a pan for this sweet potato quinoa salad.

Roasting Sweet Potatoes

Choose the right type: Red Garnet or Jewel sweet potatoes work well because they roast into a sweet, tender, and creamy texture.
Cut small: Slice the sweet potatoes into 1/2-inch cubes so they cook evenly.
Use enough space: Spread the cubes across a large sheet pan. If the pan is crowded, the potatoes may steam instead of roast.
Cool completely: Let the roasted sweet potatoes cool before adding them to the salad so the greens stay fresh.

Greens and quinoa mixed together, then topped with sweet potatoes, basil, avocado, cranberries, and dressing.

Variations

Sweet Potato Quinoa Salad Variations

Add meat: Top the salad with grilled chicken, flank steak, or rotisserie chicken for extra protein.
Swap herbs: Use cilantro or sliced green onions instead of basil for a different flavor.
Add more toppings: Seeds, nuts, feta, or goat cheese can add extra texture and flavor.
Add fruit: Diced apples bring a crisp, sweet crunch that works well with the cranberries and sweet potatoes.

Storage

Sweet Potato Quinoa Salad Storage

Keep ingredients separate: If you do not plan to eat the entire salad right away, do not add the dressing or avocado to the full batch. The salad without dressing or avocado stays fresh in the refrigerator for up to 3 days.

To Meal Prep:

Store the salad: Divide the undressed quinoa, spinach, roasted sweet potatoes, cranberries, and basil into containers.
Store the dressing: Keep the lemon dressing in a jar or sealed container and shake it before using.
Store the avocado: Add fresh avocado each day. If storing a cut avocado, brush it with lemon juice and keep it tightly covered.
To serve: Add avocado, drizzle with dressing, toss gently, and enjoy immediately.

More Delicious Salad Recipes

Winter Salad with a creamy dressing
Italian Salad with tomatoes and croutons
Spinach Salad with apples and bacon
Creamy Cucumber Salad with red onion
Kale Salad with a simple dressing

Sweet Potato Quinoa Salad

By Chelsea Lords

Sweet Potato Quinoa Salad combines tender roasted sweet potatoes, fluffy quinoa, fresh spinach, creamy avocado, dried cranberries, and a zesty lemon dressing for a fresh and filling salad.

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Servings: 4 servings, as a side

Equipment

Small pot
Wide-mouth Mason jar or other sealable container
Sheet pan, 15 x 10 inches

Ingredients

Salad

6 cups chopped sweet potatoes about 2 pounds
2 tablespoons olive oil
1-1/2 teaspoons paprika
1-1/2 teaspoons garlic powder
Salt and pepper, to taste
1 cup uncooked quinoa
5 cups fresh baby spinach coarsely chopped
1 large avocado chopped
1/3 cup dried sweetened cranberries
1/4 cup thinly sliced fresh basil optional

Lemon Dressing

1 large lemon
4 tablespoons red wine vinegar
1-1/2 tablespoons Dijon-style mustard
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon honey
1 teaspoon minced garlic
1/2 cup olive oil

Instructions

Preheat the oven to 425°F. Peel the sweet potatoes and cut them into 1/2-inch cubes. Place them on a large sheet pan with enough space to roast instead of steam. Drizzle with olive oil, then add paprika, garlic powder, salt, and pepper. Toss until evenly coated, spread into a single layer, and roast for 15 minutes. Flip the potatoes and continue roasting for 10–20 minutes, or until tender.
Cook the quinoa according to package directions or your preferred method. Once cooked, fluff it with a fork and let it cool to room temperature. For faster cooling, spread it on a sheet pan and place it in the freezer for about 15 minutes.
Zest the lemon to get 1 teaspoon of zest, then juice it to get 3 tablespoons of juice. Add the lemon zest, lemon juice, red wine vinegar, Dijon mustard, dried oregano, dried basil, honey, minced garlic, olive oil, salt, and pepper to a Mason jar. Seal and shake until the dressing is smooth and well combined.
In a large bowl, toss the cooled quinoa with the chopped spinach. Add the cooled roasted sweet potatoes, avocado, cranberries, and basil, if using. Drizzle with the desired amount of dressing and toss gently. Use about three-quarters of the dressing, or adjust to taste. Serve promptly once dressed.

Recipe Notes

Note 1: To make the salad vegan, replace the honey with agave or another liquid sweetener.
Storage: This salad is best enjoyed soon after it is dressed. For leftovers, keep the dressing and avocado separate and add them only to the portion you plan to eat.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.