If you are looking for a hearty, flavour-packed salad that works beautifully for lunch, dinner, or meal prep, this Roasted Sweet Potato and Quinoa Salad is a brilliant one to have on repeat. Made with caramelised roasted sweet potato, fluffy quinoa, baby kale, dried cranberries, creamy feta, and a sweet-tangy maple Dijon dressing, it is the kind of salad that feels nourishing, colourful, and seriously satisfying.
Unlike lighter leafy salads that can feel a little forgettable, this sweet potato quinoa salad has real substance. The roasted sweet potato brings warmth and natural sweetness, the quinoa adds protein and texture, and the baby kale gives it a fresh, slightly earthy base. Dried cranberries add chewy pops of sweetness, feta brings a salty creamy contrast, and the maple Dijon dressing ties everything together with just the right balance of sharpness and richness.
This is also a great make-ahead salad recipe because the components can be prepared in advance and tossed together when you are ready to serve. It works as a healthy lunch, a simple vegetarian dinner, or a colourful side dish for entertaining. Whether you serve it warm, at room temperature, or slightly chilled, this roasted sweet potato salad with quinoa is full of texture, flavour, and winter salad appeal.
Why You’ll Love This Roasted Sweet Potato and Quinoa Salad
This healthy quinoa salad recipe is easy to make, full of wholesome ingredients, and packed with contrasting textures. You get soft roasted sweet potato, fluffy quinoa, tender kale, creamy feta, chewy cranberries, and a bright maple Dijon dressing in every bite.
It is:
perfect for meal prep
ideal as a warm or room-temperature salad
naturally vegetarian
easy to customise
filling enough for lunch or dinner
Roasted Sweet Potato and Quinoa Salad
Ingredients (serves 4)
For the salad
2 medium sweet potatoes, peeled and cut into small cubes 1 tablespoon olive oil Salt and black pepper, to taste 1 cup quinoa 2 cups water or vegetable stock 3 cups baby kale 1/3 cup dried cranberries 1/3 cup feta, crumbled 1/4 cup almonds or pecans, roughly chopped, optional
For the maple Dijon dressing
3 tablespoons extra virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon maple syrup 1 tablespoon lemon juice 1 tablespoon apple cider vinegar Salt and black pepper, to taste
Method
Preheat the oven to 200°C.
Place the sweet potato cubes on a lined baking tray. Drizzle with olive oil, season with salt and black pepper, and toss well to coat. Roast for 25 to 30 minutes, turning halfway through, until tender and lightly caramelised on the edges.
While the sweet potato is roasting, rinse the quinoa well under cold water. Place it in a saucepan with the water or vegetable stock and bring to the boil. Reduce the heat, cover, and simmer for 12 to 15 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from the heat and let it sit, covered, for 5 minutes, then fluff with a fork.
To make the dressing, whisk together the olive oil, Dijon mustard, maple syrup, lemon juice, apple cider vinegar, salt, and black pepper in a small bowl or jar until smooth and well combined.
Place the baby kale in a large bowl. Add the cooked quinoa and roasted sweet potato while still slightly warm. Toss gently so the kale softens just a little from the warmth.
Add the dried cranberries, feta, and chopped nuts if using. Drizzle over the maple Dijon dressing and toss until everything is evenly coated. Serve warm or at room temperature.
Roasted Sweet Potato and Quinoa Salad Recipe
Tips for the Best Sweet Potato Quinoa Salad
Roast the sweet potato until it is lightly caramelised rather than just soft. That deeper colour brings out the sweetness and gives the salad much more flavour.
Rinse the quinoa before cooking to remove any bitterness and give it a cleaner taste.
Add the quinoa and sweet potato to the kale while they are still warm. This softens the leaves slightly and makes the salad feel more cohesive.
Do not overdress the salad. Start with most of the dressing, then add the rest only if needed.
If you want even more texture, toasted almonds or pecans work beautifully with the cranberries and feta.
Variations
One of the best things about this roasted sweet potato quinoa salad recipe is how easy it is to adapt.
Add extra protein
For a more filling meal, add grilled chicken, roast chicken, or chickpeas.
Swap the greens
Baby spinach or rocket can be used instead of baby kale if you want a softer or pepperier base.
Try a different cheese
Goat’s cheese or Danish feta also work well if you want a creamier finish.
Add more crunch
Toasted pepitas, walnuts, or sunflower seeds are all great additions.
Make it vegan
Leave out the feta and use a plant-based alternative, or add avocado for creaminess.
Brighten the flavour
A little orange zest in the dressing works beautifully with the sweet potato and cranberries.
What to Serve With Roasted Sweet Potato and Quinoa Salad
This sweet potato and quinoa salad works well on its own, but it also pairs beautifully with:
grilled chicken
roast salmon
lamb cutlets
soup and crusty bread
a simple roast dinner spread
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. For the best texture, keep the dressing separate if making ahead. This salad is delicious served cold, room temperature, or gently brought back to room temperature before serving.
FAQ
Is roasted sweet potato and quinoa salad healthy?
Yes, this salad is packed with fibre, protein, and nutrient-rich ingredients like sweet potato, quinoa, kale, and cranberries, making it a wholesome and satisfying option.
Can I make sweet potato quinoa salad ahead of time?
Yes, this is a great make-ahead salad. You can roast the sweet potato, cook the quinoa, and prepare the dressing in advance, then assemble it when ready to serve.
Can I use spinach instead of kale?
Yes, baby spinach works very well if you prefer a softer leaf. Kale gives the salad a heartier texture, which suits the roasted sweet potato nicely.
Can I eat this salad cold?
Yes, this quinoa salad can be served warm, at room temperature, or cold from the fridge.
What nuts go best in this salad?
Almonds, pecans, walnuts, or pepitas all work well. They add crunch and balance the softer textures in the salad.
If you are looking for a hearty, flavour-packed salad that works beautifully for lunch, dinner, or meal prep, this Roasted Sweet Potato and Quinoa Salad is a brilliant one to have on repeat. Made with caramelised roasted sweet potato, fluffy quinoa, baby kale, dried cranberries, creamy feta, and a sweet-tangy maple Dijon dressing, it is the kind of salad that feels nourishing, colourful, and seriously satisfying.
Unlike lighter leafy salads that can feel a little forgettable, this sweet potato quinoa salad has real substance. The roasted sweet potato brings warmth and natural sweetness, the quinoa adds protein and texture, and the baby kale gives it a fresh, slightly earthy base. Dried cranberries add chewy pops of sweetness, feta brings a salty creamy contrast, and the maple Dijon dressing ties everything together with just the right balance of sharpness and richness.
This is also a great make-ahead salad recipe because the components can be prepared in advance and tossed together when you are ready to serve. It works as a healthy lunch, a simple vegetarian dinner, or a colourful side dish for entertaining. Whether you serve it warm, at room temperature, or slightly chilled, this roasted sweet potato salad with quinoa is full of texture, flavour, and winter salad appeal.
Why You’ll Love This Roasted Sweet Potato and Quinoa Salad
This healthy quinoa salad recipe is easy to make, full of wholesome ingredients, and packed with contrasting textures. You get soft roasted sweet potato, fluffy quinoa, tender kale, creamy feta, chewy cranberries, and a bright maple Dijon dressing in every bite.
It is:
Roasted Sweet Potato and Quinoa Salad
Ingredients (serves 4)
For the salad
2 medium sweet potatoes, peeled and cut into small cubes
1 tablespoon olive oil
Salt and black pepper, to taste
1 cup quinoa
2 cups water or vegetable stock
3 cups baby kale
1/3 cup dried cranberries
1/3 cup feta, crumbled
1/4 cup almonds or pecans, roughly chopped, optional
For the maple Dijon dressing
3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
Salt and black pepper, to taste
Method
Preheat the oven to 200°C.
Place the sweet potato cubes on a lined baking tray. Drizzle with olive oil, season with salt and black pepper, and toss well to coat. Roast for 25 to 30 minutes, turning halfway through, until tender and lightly caramelised on the edges.
While the sweet potato is roasting, rinse the quinoa well under cold water. Place it in a saucepan with the water or vegetable stock and bring to the boil. Reduce the heat, cover, and simmer for 12 to 15 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from the heat and let it sit, covered, for 5 minutes, then fluff with a fork.
To make the dressing, whisk together the olive oil, Dijon mustard, maple syrup, lemon juice, apple cider vinegar, salt, and black pepper in a small bowl or jar until smooth and well combined.
Place the baby kale in a large bowl. Add the cooked quinoa and roasted sweet potato while still slightly warm. Toss gently so the kale softens just a little from the warmth.
Add the dried cranberries, feta, and chopped nuts if using. Drizzle over the maple Dijon dressing and toss until everything is evenly coated. Serve warm or at room temperature.
Tips for the Best Sweet Potato Quinoa Salad
Roast the sweet potato until it is lightly caramelised rather than just soft. That deeper colour brings out the sweetness and gives the salad much more flavour.
Rinse the quinoa before cooking to remove any bitterness and give it a cleaner taste.
Add the quinoa and sweet potato to the kale while they are still warm. This softens the leaves slightly and makes the salad feel more cohesive.
Do not overdress the salad. Start with most of the dressing, then add the rest only if needed.
If you want even more texture, toasted almonds or pecans work beautifully with the cranberries and feta.
Variations
One of the best things about this roasted sweet potato quinoa salad recipe is how easy it is to adapt.
Add extra protein
For a more filling meal, add grilled chicken, roast chicken, or chickpeas.
Swap the greens
Baby spinach or rocket can be used instead of baby kale if you want a softer or pepperier base.
Try a different cheese
Goat’s cheese or Danish feta also work well if you want a creamier finish.
Add more crunch
Toasted pepitas, walnuts, or sunflower seeds are all great additions.
Make it vegan
Leave out the feta and use a plant-based alternative, or add avocado for creaminess.
Brighten the flavour
A little orange zest in the dressing works beautifully with the sweet potato and cranberries.
What to Serve With Roasted Sweet Potato and Quinoa Salad
This sweet potato and quinoa salad works well on its own, but it also pairs beautifully with:
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. For the best texture, keep the dressing separate if making ahead. This salad is delicious served cold, room temperature, or gently brought back to room temperature before serving.
FAQ
Is roasted sweet potato and quinoa salad healthy?
Yes, this salad is packed with fibre, protein, and nutrient-rich ingredients like sweet potato, quinoa, kale, and cranberries, making it a wholesome and satisfying option.
Can I make sweet potato quinoa salad ahead of time?
Yes, this is a great make-ahead salad. You can roast the sweet potato, cook the quinoa, and prepare the dressing in advance, then assemble it when ready to serve.
Can I use spinach instead of kale?
Yes, baby spinach works very well if you prefer a softer leaf. Kale gives the salad a heartier texture, which suits the roasted sweet potato nicely.
Can I eat this salad cold?
Yes, this quinoa salad can be served warm, at room temperature, or cold from the fridge.
What nuts go best in this salad?
Almonds, pecans, walnuts, or pepitas all work well. They add crunch and balance the softer textures in the salad.
If you love quinoa try Quinoa Crunch Salad with Lemon Tahini Dressing or for a sweet treat try our Chocolate Quinoa Pudding Dessert.
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