Thank you to organicgirl for sponsoring this post!
Roasted Sweet Potato, Beet, Apple and Quinoa Salad features fresh greens, roasted vegetables, cinnamon-spiced pepitas, dried cranberries, goat cheese, and a simple balsamic-honey dressing.
This Roasted Sweet Potato, Beet, Apple and Quinoa Salad is a bright, seasonal dish that works equally well for weekday lunches, potlucks, or as a colorful side for holiday meals. It combines roasted sweet potato and tender beets with crisp apple, nutty quinoa, nutrient-rich greens, tart dried cranberries, crunchy cinnamon-spiced pepitas, and creamy goat cheese. A straightforward balsamic-honey dressing ties the flavors together. The salad is easy to scale, makes great leftovers, and can be prepped in advance for stress-free entertaining.
For the salad base, use a hearty leafy blend such as organicgirl SUPERGREENS!, which combines dark, nutrient-dense greens like chard and bok choy with peppery arugula. These robust greens stand up well to roasted vegetables and a bold dressing. The roasted sweet potato adds natural sweetness and creaminess, while cooked beets contribute earthiness and vibrant color. Quinoa brings a satisfying texture and plant-based protein, making this salad filling enough to serve as a light main course.
Roasted Sweet Potato, Beet, Apple and Quinoa Salad
By: Spoonful of Flavor
Roasted Sweet Potato, Beet and Apple Salad is made with fresh greens, roasted vegetables, spiced pepitas, dried cranberries, goat cheese and a simple balsamic-honey dressing.
Prep: 10 mins Cook: 25 mins Total: 35 mins Servings: 4
Ingredients
- 1 medium sweet potato, peeled and chopped
- 1 teaspoon extra virgin olive oil (for roasting)
- 1/4 cup uncooked quinoa
- 3 ounces organicgirl SUPERGREENS!
- 1 cup cooked beets, chopped
- 1 medium apple, peeled, cored and chopped
- 1/4 cup dried cranberries
- 1/4 cup crumbled goat cheese
- 2 tablespoons cinnamon-spice pepitas
For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment. Spread the chopped sweet potato on the sheet, drizzle with the teaspoon of olive oil, and toss to coat evenly. Roast for about 25 minutes, or until tender and lightly caramelized. Remove and let cool slightly.
- While the sweet potato roasts, cook the quinoa according to the package instructions. Fluff with a fork and allow it to cool slightly so the grains stay separate in the salad.
- Prepare the dressing by whisking together the olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl. Taste and season with salt and pepper. If the dressing is too sharp, add a touch more honey to balance it.
- In a large bowl, combine the roasted sweet potato, cooked quinoa, greens, chopped cooked beets, chopped apple, dried cranberries, cinnamon-spice pepitas, and crumbled goat cheese. Drizzle the dressing over the salad and toss gently to combine, ensuring the ingredients are evenly coated.
- Serve immediately, or chill briefly to allow flavors to meld. If making ahead, store the dressing separately and toss just before serving to keep the greens crisp.
Notes
- You can prep the salad components and the dressing in advance. Store the assembled salad and dressing separately in the refrigerator for up to 3 days. Combine just before serving.
- To make this vegan, omit the goat cheese and use maple syrup or another vegan sweetener in place of honey in the dressing.
- For added crunch and flavor variety, try toasted walnuts or sliced almonds in place of or in addition to the pepitas.
- If fresh cooked beets are not available, canned or vacuum-packed beets work well—drain and chop before adding.
Nutrition (per serving, approximate)
Calories: 354 kcal, Carbohydrates: 40 g, Protein: 8 g, Fat: 19 g, Fiber: 5 g.
Additional Info
Course: Salad | Cuisine: American
This post is sponsored by organicgirl. As always, all opinions are my own.