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.
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
crumbled feta cheese
salted/roasted pumpkin seeds
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.
*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.