As the crisp air of fall wraps around us, there’s nothing more comforting than a hearty, wholesome salad that brings family together at the dinner table. Our Quinoa and Sweet Potato Salad is a celebration of autumnal flavors, warmth, and the joy of cooking together. With roasted sweet potatoes, fresh cranberries, crunchy pecans, and a delightful maple-balsamic dressing, this salad not only bursts with vibrant colors but also embraces the essence of the season. Perfect for a family gathering or a cozy meal, this dish is sure to become a beloved favorite.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup fresh cranberries (or dried if preferred)
- 1/4 cup pecans, chopped
For the Maple-Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, combine the quinoa and water in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes until the quinoa is tender and water is absorbed. Fluff with a fork and set aside to cool.
- In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, Dijon mustard, garlic, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, fresh cranberries, and chopped pecans. Pour the dressing over the salad and toss gently to coat.
- Adjust seasoning with salt and pepper if needed. Serve immediately or refrigerate for up to 2 days.
Helpful Tips
- For Extra Crunch: Add a handful of sunflower seeds or pumpkin seeds.
- Make It Vegan: Ensure all ingredients, especially mustard, are vegan-certified.
- Warm or Cold: This salad is delicious served warm right after preparation, or cold as a refreshing packed lunch.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors meld beautifully over time, making it even tastier the next day.
Ingredient Substitutions
- Cranberries: Substitute with dried cherries or pomegranate seeds.
- Pecans: Swap with walnuts or almonds for a different nutty flavor.
Pairings
This Quinoa and Sweet Potato Salad pairs beautifully with a side of roasted Brussels sprouts or a bowl of creamy butternut squash soup. A glass of crisp apple cider or a light, dry white wine elevates the meal, making it perfect for any fall occasion.
We hope you enjoy making and savoring this delightful Quinoa and Sweet Potato Salad. Don’t forget to share your beautiful creations using #ZynahzRecipes or tag us on Instagram at @Zynahz. We love seeing our recipes come to life in your kitchens!
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