This Quinoa Sweet Potato Salad with Maple Vinaigrette is a burst of autumn flavors in every bite. With roasted sweet potatoes, roasted beets, and healthful quinoa, this fall salad provides plenty of nutrition while making your taste buds extremely happy.
Quinoa Sweet Potato Salad
Confession: I played hooky last week. I had a full lineup of work scheduled for the busy week. But by noon one serendipitous day, after polishing off half a bag of popcorn in front of my laptop, I looked out the window and knew I was going to succumb to The Call of the Wild.
We’re not talking Jack London, though I do like sleds and dogs.
We’re talking 45F, light breezes, and rays of happy sunshine. If 40’s sound cold to you, allow me a moment of jealousy. Weather like that is rare in Minneapolis when the calendar says November.
So I grabbed The Bulldogge and we headed to the lake nearby for a realllyyy long lunch break. After 5+ miles on the trails, we put our Serious back on and got down to business.
I’m getting really good at this work-life balance thing. Work, play, rest, repeat.
Speaking of balance, we’ve been thoroughly enjoying this fall salad recipe. This one’s loaded with the the goodness of quinoa, beets, sweet potatoes, and kale. This sweet potato salad is undeniably healthy yet huge on flavors. Totally, wholly, perfectly balanced.
Bonus: This fall salad recipe is so easy to prep ahead, and the ingredients keep well for several days; just toss and eat when you’re ready.
Did I mention the amazing maple vinaigrette dressing? Read on, Friends…
Tips for making fall quinoa sweet potato salad with maple vinaigrette:
- If your store carries pre-cut sweet potatoes, grab them. Just do it. It will make your life that much easier. Unless you’re the winter-farmer type, in which case, I may be asking you for gardening help.
- One might be tempted to skip the roasting of sweet potatoes and beets, but please roast them. It’s super easy to roast your own veggies, and they taste So. Much. Better.
- I use fire roasted corn from frozen (thank you, Trader Joe’s) but feel free to use your favorite sweet corn kernels if you can’t find the fire roasted ones.
- Quinoa should always be rinsed thoroughly before cooking, as the rinsing helps remove a slight bitter flavor that can sometimes accompany quinoa. I use my super fine sieve to ensure my quinoa stays put during rinsing.
- I keep extra Maple Vinaigrette dressing in an airtight bottle for all the future salads. The dressing lasts several weeks in fridge.
- If you’re into make-ahead recipes, you’re so in luck. This quinoa salad can be fully prepped the day before and tossed right before you serve. I generally have all the components of this fall salad ready to go in separate containers. Just toss and eat whenever you like. It’s like nirvana for all you meal preppers out there.
You may want to bookmark this recipe, too:
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