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Quinoa Sweet Potato Salad with Maple Vinaigrette

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. 

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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…

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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.

Enjoy! 😋

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Fall Quinoa Sweet Potato Salad with Maple Vinaigrette

This Fall 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 a plenty of nutrition while making your taste buds extremely happy. 

  • Prep Time: 30 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes

Yield: 6-8 1x

Ingredients

Scale

Maple Vinaigrette Dressing:
2/3 cup apple cider vinegar
1/3 cup extra virgin olive oil
4 TB pure maple syrup
2 TB coarse, whole seed Dijon mustard
1 tsp onion powder (or dried minced onion)
1/2 tsp kosher salt
1/4 tsp freshly ground lack pepper

For the Salad:
2 cups sweet potatoes, peeled and cubed
3 TB olive oil
1/2 tsp kosher salt and 1/4 tsp black pepper
2 small beets, whole
1/2 cup dry rainbow quinoa, rinsed/drained, and cooked according to package instructions*
1 cup fire roasted corn (from can or frozen, drained)
2 cups baby kale leaves

Topping Options:

crumbled feta cheese
salted/roasted pumpkin seeds
sliced avocado

Instructions

Do ahead:  In a bowl, whisk together all dressing ingredients until well combined. Transfer to a  dressing bottle and chill until ready to use.
Set oven to 450F, with rack on middle position. Wrap beets tightly in foil and roast on a lined baking pan for 1 hour or until beets are tender. Once cool enough to touch, unwrap roasted beets, gently peel, and cube. Set aside until ready to use.
Set oven to 450F, with rack on upper middle position. Line a large baking sheet with foil; grease foil and set aside. Place peeled/cubed sweet potatoes on sheet. Drizzle with olive oil, kosher salt, and pepper. Toss to coat. Roast 20-30 minutes or until tender. Let cool and set aside.

When ready to serve: All ingredients should be cooled or at room temp before combining. In serving bowl, gently toss together the roasted sweet potatoes, roasted beets, quinoa, corn, and kale. Add desired amount of prepared Maple Vinaigrette and toss to coat. Add desired toppings and serve immediately.

Notes

*When cooking quinoa, I prefer to use vegetable or chicken broth instead of plain water. Allow cooked quinoa to fully cool before using in salad.

*Keep in mind that almost everything in this salad can be prepped ahead of time. Once roasted veggies are cool, cover and keep in fridge until ready to use. Do not add dressing until ready to serve.

  • Author: chewoutloud
  • Category: salad
  • Method: roast
  • Cuisine: American

Fall Salads They’ll Actually Dig into:

Kale, Brussels, and Cranberry Salad

Wild Rice Chicken or Turkey Salad

Avocado Black Bean Corn Salad with Lime Dressing

Wheat Berry Salad with Apples and Cranberries

Did you make this?

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Recipe rating

36 comments

    • Sheri – A Busy Bee’s Life

    I recently started eating more quinoa and I love it. I am also trying to eat healthier so this recipe would make for a lovely meal.

    • hawkandquill

    This is such an interesting mix but sounds super yummy and healthy! I will definitely have to try this out. Thank you for sharing!

    • Janine Ella

    Your photos are so good it made me want to try the salad even if I’m not really a fan of salad. Lol!

    • Lyosha Varezhkina (@lyoshathegirl)

    quinoa? Yes please! And more of them please! I would so enjoy this salad, I am sure. Will cook soon too.

    • Danielle Martin

    What a delicious seasonal salad! I am loving the sound of that dressing too.

    • Rachael Eberhardt

    Wow, such a delicious and healthy recipe. I would love to try this at home, yummy!

    • kishastewartharris

    I make a summer salad that my kids rave over, why not add a fall salad to the list, especially one that looks as yummy as this. Can’t wait to give this a try!

    • love faith more

    Really looks delicious and truly healthy. I lovre sweeetttt potato. So really yummy

    • lexis

    Adding this to my Thanksgiving menu! Thanks so much girl!

    • Brittnie Anderson

    This looks way too pretty to eat! I’ve never had maple vinaigrette, but it sounds delicious!

    • American Travel Geek (@AmerTravelGeek)

    This looks delicious, and healthy as well! I love sweet potato, great carb source and I like the maple vinaigrette touch

    • Bree

    This is the most interesting combination of ingredients – which I never would have thought to try but its actually AMAZING!

    • It’s Danica

    This looks amazing… I can already see myself using the maple vinaigrette for a multitude of recipes. i can’t wait to try it!

    • incalexandra

    Quinoa is my absolute favourite 🙂 I look forward to trying your recipe! Looks so delicious!

    • Stacie

    Sweet potato and maple sounds like the makings of an amazing salad. I would love to try this one. It sounds so good!

    • Christa Anne

    As a vegetarian, I’m always looking for flavorful new recipes. This one looks absolutely delicious! I love quinoa and this looks so perfect for fall.

      • chewoutloud

      Yay, glad you found something you like here!

    • Queen Tourmaline

    This looks beautiful and delicious. Thank you so much for sharing.

      • chewoutloud

      Thank you so much!!

    • Nate L.

    OMG! Looks so good!

    Will have to get my wife to make the Wheat Berry Salad with Apples and Cranberries

      • chewoutloud

      We adore the wheat berry one. I’ve had wheat berries in my pantry ever since that recipe! 😉

    • Tasha at Lady Boss Studio

    What a gorgeous salad! The maple vinaigrette sounds amazing. I’ll definitely have to make this.

      • chewoutloud

      Thanks, Tasha! Hope you love it!

    • brandyyates

    It’s interesting to know the many ways you can make a salad become a fulfilling meal.

      • chewoutloud

      Totally! I love salads that taste like a real meal 🙂

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