This Sweet Potato Quinoa Salad mixes roasted sweet potatoes, fluffy quinoa, fresh spinach, sweet cranberries, and creamy avocado with a delicious lemon dressing.
Sweet Potato Quinoa Salad
This salad brings all my favorite flavors together. Quinoa is always in my kitchen—it’s hearty and makes a great base. Roasted sweet potatoes? My very favorite veggie, so they’re in too!
I added creamy avocado, fresh basil, and sweet cranberries for the perfect salad balance. And the lemon dressing? It’s the best!
Ingredients
Here’s what you’ll need to make this Sweet Potato Quinoa Salad:
- Sweet Potatoes: Peel and cut into small cubes for even cooking.
- Quinoa: Follow my guide for the easiest, fluffiest quinoa!
- Spinach: Roughly chop for better mixing.
- Avocado: Use a ripe one for the best creamy texture.
- Cranberries: Sweetened ones add a pop of sweetness.
- Basil: Adds fresh flavor but is optional.
- Lemon: Fresh juice makes the dressing taste better.
- Olive Oil: A good one makes the dressing richer.
- Garlic: Mince or use pre-minced for ease.
- Dijon Mustard: Adds tang and helps blend the dressing.
Sweet Potato Quinoa Salad Dressing Notes
- Sweeter Dressing: Add up to 1 tablespoon of honey for a sweeter dressing.
- Storing Leftovers: Store dressing in the fridge for up to a week in a sealed container.
- Recombining Dressing: If it separates or clumps, let it sit out for 20 minutes, then shake to mix.
- Adjusting Amount: Use less dressing if you like—the recipe can be halved.
- Vegan Option: Replace honey with agave or another sweetener.
Quinoa Notes
- Make it ahead to save time—cooking and cooling it early makes salad prep quicker.
- In a rush? Spread it out on a pan and pop in the freezer for 10-15 minutes.
Roasting Sweet Potatoes
- Best Types: Pick Red Garnet or Jewel for a sweet, creamy texture.
- Cut Small: Chop into 1/2-inch cubes for even cooking.
- Roast Right: Spread out on a big pan to stop steaming. Crowding makes them mushy.
- Cool: Let them cool fully before adding to the Sweet Potato Quinoa Salad.
Variations
Sweet Potato Quinoa Salad Variations
- Add Meat: Top with grilled chicken, flank steak, or rotisserie chicken for more protein.
- Swap Herbs: Use cilantro or green onions instead of basil for a new flavor.
- More Toppings: Add seeds, nuts, feta, or goat cheese for extra texture and flavor.
- Add Fruit: Toss in diced apples for a sweet crunch.
Storage
Sweet Potato Quinoa Salad Storage
Keep Separate: Don’t add dressing or avocado if you won’t eat it all in one go. The salad (without dressing or avocado) stays fresh for 3 days in the fridge.
To Meal Prep:
- Store Salad: Split undressed salad into containers and keep the dressing in a jar.
- Store Avocado: Use 1/4 avocado each day. Cover the rest with lemon juice and store in a bag, cutting off browned spots as needed.
- To Eat: Add avocado, toss with dressing, and enjoy!
More Delicious Salad Recipes
- Winter Salad with a creamy dressing
- Italian Salad with tomatoes and croutons
- Spinach Salad with apples and bacon
- Creamy Cucumber Salad Recipe with red onion
- Chick-Fil-A Kale Salad with a simple dressing
Sweet Potato Quinoa Salad
Sweet Potato Quinoa Salad blends tender roasted sweet potatoes, fluffy quinoa, fresh spinach, creamy avocado, and sweet cranberries with a zesty lemon dressing.
Equipment
- Large mason jar or other sealable container
- Sheet pan
Ingredients
Salad
- 6 cups cubed sweet potatoes 2 pounds
- 2 tablespoons olive oil
- 1-1/2 teaspoons paprika
- 1-1/2 teaspoons garlic powder
- Salt and pepper
- 1 cup uncooked quinoa
- 5 cups fresh baby spinach coarsely chopped (4.4 ounces)
- 1 large avocado chopped
- 1/3 cup dried sweetened cranberries
- 1/4 cup thinly sliced fresh basil optional
Lemon Dressing
- 1 large lemon
- 4 tablespoons red wine vinegar
- 1-1/2 tablespoons Dijon-style mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon honey see note 1
- 1 teaspoon minced garlic
- 1/2 cup olive oil
Instructions
- Preheat oven to 425°F. Peel and chop sweet potatoes into 1/2-inch cubes. Place on a large sheet pan with plenty of room so they will roast (not steam). Drizzle with olive oil, paprika, garlic powder, and salt/pepper. (I add 3/4 teaspoon salt and 1/4 teaspoon pepper.) Toss everything to coat, space out cubes, and roast 15 minutes. Then flip potatoes and roast for another 10–20 minutes or until desired tenderness.
- Prepare quinoa according to the directions in this post. Cool to room temperature or spread on a sheet pan and chill in the freezer for 15 minutes if in a hurry.
- Zest lemon to get 1 teaspoon of zest and juice it for 3 tablespoons of juice. Combine all dressing ingredients in a mason jar, adding salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Seal the jar and shake until well-mixed. Store in the fridge until ready to use, and shake again before dressing the salad.
- Toss spinach and cooled quinoa together in a large bowl. Add cooled sweet potatoes, avocado, cranberries, and basil (if using). Add dressing only to the portion being eaten immediately (see storage notes below). Toss with desired dressing amount (about 3/4 of the dressing is usually enough). Adjust seasoning with a pinch of salt if needed. Enjoy promptly once dressed.
Video
Recipe Notes
Note 1: To keep the salad vegan, swap out the honey for another liquid sweetener, such as agave.
Storage: This salad is best eaten immediately after being dressed, so if you want leftovers, only add avocado and dressing to the portion that will be eaten immediately.
Nutrition
Serving: 1serving | Calories: 482kcal | Carbohydrates: 49.9g | Protein: 7g | Fat: 30.1g | Sodium: 173.6mg | Fiber: 8.4g | Sugar: 11.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
This is going to be my new go-to recipe for pot lucks and family gatherings. So colorful and flavorful, and flexible for modifications! I subbed kale for the spinach so that it would hold up better for leftovers; it’s day 3 today and so far so good! I tossed in some red onions with the sweet potatoes before roasting, and I tossed the avocado in lemon juice before adding and so far it’s not brown. I also added some goat cheese just to use it up and it added a nice tang. Will make for TG without the cheese as we’re hosting a few vegan family members; this is such a great hearty salad that we won’t miss it!
Yay! So happy to hear this was a hit! 🙂 Love your changes, they sound delicious!
Super tasty! I feel like it needs something a little crunchy, though. I added raw onions, which helped a little, but next time, I’ll add some nuts. Thanks!
Sounds great! Thanks for the comment!
I just tried this (minus the avocado – I don’t like a avocado enough for it to be worth the fat and calories!) – it was so so good! My roommate and I have been trying to make healthier choices, so I’ve been trying a bunch of new recipes- this was an instant favorite!
So happy to hear it! Thanks Deanna 🙂
This salad is so insanely delicious. I’ve been sitting here, eating leftovers for lunch (still just as good if not better the next day!) trying to find words that would do this salad justice. I’m at a loss. I want to send the recipe to everyone I know and tell them to make it right away. Every single flavor just blends together so amazingly well. So glad I ran across your site and this recipe!
Ahh this comment made my day! Thanks sooo much for your comment and I’m sooo happy you loved this salad! 🙂
This is a great recipe. Love all the veg, and the quinoa adds some substance so my husband gets filled up!!
I’m sooo happy you guys loved this! Thanks for your comment! 🙂
I’m not crazy about acidic dressings so I tried it without… it I’d excellent just as is as well!!! Loved it 😉
Yay!! I’m so glad you enjoyed it! Thanks for your comment Mel! 🙂
Looks yummy what can you use instead of the red wine vinegar?
I’d try white wine vinegar or champagne vinegar. Enjoy!
Loved this dish! Hate to call it a salad because it’s so luxurious! The roasted sweet potatoes, avocados, and dressing were amazing together. I subbed pearled barley for the quinoa because that’s what I had on hand, just had to cook it a bit longer. I also added golden raisins and chopped pecans- amazing. The best accidentally vegan dish I’ve ever made!
Yay!! I’m so happy you enjoyed this! My favorite part is it’s a luxurious salad but it’s not too hard to make! Thanks Samantha! 🙂
I was skeptical at first. Thought the dressing was ok but not stellar. But then I tossed everything together and WOW!! This was amazing! I subbed dried blueberries for the cranberries and added almond slivers. Also used romaine Bc I didn’t have spinach. I will definitely be making this again!! Don’t skip roasting the sweet potatoes or the avocados – this is what makes it so delicious. Also I am dairy free so I skipped the feta but didn’t feel like I was missing anything. Thank you for the recipe!!!
Yay! I’m soo happy to hear you enjoyed this! The dressing really helps emphasize the other flavors! Thanks Patty! 🙂
Wow. This was so good and hearty.
I’m sooo glad you enjoyed! I love how it fills you up with good for you ingredients! 🙂