Apple Sweet Potato Quinoa Salad Recipe

I made this Apple Sweet Potato Quinoa Salad and it completely won me over. The roasted sweet potatoes and crisp apples create an exciting mix of textures, while the cranberries and walnuts add a delightful crunch. The tangy maple mustard dressing ties everything together, making it a heartwarming yet refreshing dish perfect for any occasion.

I recently whipped up an Apple Sweet Potato Quinoa Salad that turned out to be a full flavor bomb and a really healthy option. I boiled 1 cup of quinoa in 2 cups of water till its all light and fluffy.

Then I tossed in roasted, cubed sweet potatoes and diced Granny Smith apples for that perfect tart and sweet twist. I also mixed in finely chopped red onion, dried cranberries, and toasted walnuts to add crunch and extra vitamins.

The dressing is a simple blend of 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, and 1 tsp Dijon mustard seasoned with salt and pepper. I finished it off with a sprinkle of fresh parsley.

This Maple Quinoa inspired creation is not only a delicious Fall Sweet Potato Salad but a nutrition powerhouse full of fiber, healthy fats, and antioxidants that makes a hearty Thanksgiving Quinoa Salad side.

Why I Like this Recipe

I really love this recipe for a few reasons. First, I like how the mix of flavors comes together really well. The sweetness from the roasted sweet potatoes and apples paired with the tangy cranberries makes every bite exciting. Second, I feel really good eating it because it is healthy and filling. The quinoa and walnuts give it a nice boost of protein and fiber that helps me stay energized throughout the day. Third, it’s super easy to make. I like that I can prep the veggies while the quinoa is cooking and then just toss everything together with that simple dressing. Lastly, the different textures in the salad always keep my taste buds on their toes. The crunch from the walnuts and the softness of the cooked sweet potatoes make each bite feel different.

Ingredients

• Quinoa: A fiber and protein rich grain that brings a nutty flavor to our salad.
• Sweet Potatoes: They offer complex carbs and vitamins plus a natural sweetness that balances savory flavors.
• Apples: Packed with fiber, apples add a crisp texture and refreshing tartness to every bite.
• Red Onion: Provides a sharp zing that contrasts nicely with the salad’s sweetness and crunch.
• Dried Cranberries: Their sweet tart flavor and chewy texture give the dish a burst of vibrant taste.
• Walnuts: Nutty, crunchy walnuts enrich the salad with healthy fats and a satisfying crunch.

Ingredient Quantities

• 1 cup quinoa, rinsed
• 2 cups water
• 2 medium sweet potatoes, peeled and cubed
• 2 apples (Granny Smith or Honeycrisp), cored and diced
• 1 small red onion, finely chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts, toasted
• 3 tbsp olive oil, divided
• Salt and pepper to taste
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1/4 cup fresh parsley, chopped

How to Make this

1. Rinse the quinoa under cold water and then put it in a saucepan with 2 cups of water and a pinch of salt. Bring it to a boil, lower heat, cover, and let it simmer for about 15 minutes until the liquid is absorbed.

2. Meanwhile, preheat your oven to 400°F. Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet and roast for about 20-25 minutes until they’re soft.

3. In a large bowl, combine the diced apples, finely chopped red onion, dried cranberries, and toasted walnuts.

4. Once the quinoa is done, let it cool slightly before adding it to the bowl with the apples and veggies.

5. When the sweet potatoes are ready, add them into the mix.

6. In a small bowl, whisk together the remaining 2 tbsp olive oil, apple cider vinegar, maple syrup, Dijon mustard, a pinch of salt, and pepper until well combined.

7. Pour the dressing over the quinoa and vegetable mixture and toss to evenly coat.

8. Stir in the freshly chopped parsley.

9. Taste and adjust the seasoning if needed.

10. Serve this delicious salad warm or let it chill in the fridge for a chilled side dish at your next dinner or holiday feast. Enjoy!

Equipment Needed

1. Saucepan with a lid for cooking the quinoa and a colander for rinsing it
2. A baking sheet to roast the sweet potatoes
3. A large mixing bowl to combine the apples, red onion, cranberries, walnuts, cooked quinoa, and sweet potatoes
4. A small bowl for whisking the dressing
5. Knife and cutting board to dice the apples and chop the onion and parsley
6. Measuring cups and spoons to accurately measure the water, olive oil, apple cider vinegar, maple syrup, and Dijon mustard
7. A whisk to blend the dressing together
8. A spatula or spoon for tossing the salad ingredients together

FAQ

Apple Sweet Potato Quinoa Salad Recipe Substitutions and Variations

• Instead of quinoa, you can use brown rice or even couscous if you want a different texture and slight change in flavor.
• If you dont have sweet potatoes, try using butternut squash. It cooks similarly and gives a nice sweet note too.
• For the apples, you might swap them with pears. They have a similar crunch and tangy-sweet vibe that works well in this salad.
• Dried cranberries can be switched out for raisins or dried cherries if you prefer a different kind of sweetness.
• If you dont have walnuts or have a nut allergy, consider using pecans or even slivered almonds as a crunchy alternative.

Pro Tips

1. Try roasting the sweet potatoes a little longer if you like them extra soft and caramelized – it really boosts the flavor.
2. When you’re rinsing the quinoa, make sure you really get rid of that bitter coating so it doesn’t ruin the salad’s taste.
3. Toast the walnuts yourself until they’re just lightly browned to give the salad a better crunch and nuttier flavor.
4. Taste the dressing before adding it to the salad because a little extra salt or vinegar can make all the difference in making it zingy.