Experience vibrant flavors in this Apple Sweet Potato Quinoa Salad bursting with tender roasted sweet potatoes, fluffy quinoa, crisp apple, red onion, crunchy walnuts and tangy cranberries. The salad radiates natural sweetness and savory richness, making it an ideal vegetarian side dish for everyday meals and festive gatherings.
I love making this Apple Sweet Potato Quinoa Salad because it’s a nutrient packed dish that is simple to put together. I started by rinsing 1 cup of quinoa real good and cooking it in 2 cups of water or veggie broth.
The quinoa gives me a complete protein and the sweet potato is loaded with beta carotene and fiber. I then added diced Granny Smith apple for a crisp tang along with a small red onion that gives a bold bite.
I tossed in 1/2 cup of walnuts for healthy fats and texture as well as 1/4 cup dried cranberries which add a natural sweetness. To finish it, I drizzled 2 tablespoons olive oil, 1 tablespoon apple cider vinegar and 1 teaspoon maple syrup.
A sprinkle of salt, pepper and 1/4 cup chopped fresh parsley wraps up the dish so that its perfect as a fall salad or a tasty side during holidays.
Why I Like this Recipe
I like this recipe because it brings together such a cool mix of flavors that I just cannot get enough of. The sweet potato and apple create an amazing balance between sweet and tangy, and it really makes my taste buds dance.
I also enjoy how every bite has a different texture. The crunchy walnuts and juicy cranberries mixed with the soft quinoa makes it feel like a surprise in every forkful.
Another reason I love it is because it’s super healthy yet full of flavor. I feel good about eating something that is both tasty and nutritious without sacrificing either one.
Lastly, I like how simple it is to make. Even when I’m not at my best in the kitchen, this recipe comes together easy and the steps are really clear even if I mess up a little here and there.
Ingredients
- Quinoa: Packed with protein and fiber, this grain’s nutty taste makes it super enticing.
- Sweet Potato: Loaded with vitamins and carbs, it brings natural sweetness and vibrant color.
- Apple: Granny Smith apples add a tart crunch and healthy fiber, boosting freshness.
- Red Onion: Its sharp, slightly spicy kick adds antioxidants and a flavor punch.
- Walnuts: They deliver healthy fats and crunch, making the salad extra satisfying.
Ingredient Quantities
- 1 cup quinoa, rinsed really well
- 2 cups water or veggie broth
- 1 large sweet potato, peeled and cubed
- 1 apple, cored and diced (Granny Smith works great)
- 1 small red onion, thinly sliced
- 1/2 cup chopped walnuts or pecans
- 1/4 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup or honey
- Salt and pepper to taste
How to Make this
1. Preheat your oven to 400°F, then toss the cubed sweet potato with a little olive oil, salt, and pepper and spread them out on a baking sheet.
2. Roast the sweet potato for about 20-25 minutes until they are tender and slightly golden.
3. While the sweet potatoes are roasting, rinse the quinoa under cool water really well and put it in a pot with the 2 cups of water or veggie broth.
4. Bring the quinoa to a boil, then lower the heat and let it simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy.
5. Thinly slice the red onion and core and dice the apple (Granny Smith are great for crunch).
6. Roughly chop the walnuts (or pecans if you prefer) and set aside along with the dried cranberries and fresh parsley.
7. In a small bowl, whisk together the 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 teaspoon maple syrup (or honey), and a pinch of salt and pepper.
8. Once the sweet potatoes and quinoa are done, combine them in a large bowl with the apple, red onion, walnuts, cranberries, and parsley.
9. Pour the dressing over the salad and toss everything together gently until well mixed.
10. Taste the salad and adjust the seasoning if needed, then serve it warm or chilled as a flavorful side dish.
Equipment Needed
1. Oven – used to preheat and roast the sweet potato.
2. Baking sheet – for spreading out the sweet potatoes before roasting.
3. Mixing bowl – to toss the cubed sweet potato with olive oil, salt, and pepper.
4. Knife – for peeling, cubing the sweet potato, slicing the red onion, coring and dicing the apple, and roughly chopping the walnuts.
5. Cutting board – to safely chop and slice fruits, veggies, and nuts.
6. Colander – to thoroughly rinse the quinoa under cool water.
7. Medium pot – for cooking the quinoa with water or veggie broth.
8. Measuring cups and spoons – to accurately measure the quinoa, water or broth, olive oil, apple cider vinegar, and maple syrup (or honey).
9. Small bowl and whisk – for blending the olive oil, apple cider vinegar, maple syrup (or honey), salt, and pepper into a dressing.
10. Large mixing bowl – to combine the roasted sweet potato, cooked quinoa, apple, red onion, walnuts, cranberries, and parsley, and then toss everything with the dressing.
FAQ
Apple Sweet Potato Quinoa Salad Recipe Substitutions and Variations
- Replace quinoa with brown rice or farro if you want a different texture and flavor.
- If you dont have veggie broth, you can use chicken broth or water with a bouillon cube for extra taste.
- Swap that sweet potato with butternut squash to achieve a similar sweetness and creamy feel.
- If Granny Smith apples are not in season, try using a crisp pear for a lighter crunch.
- Substitute walnuts or pecans with almonds or even sunflower seeds if you’re looking for a nut-free option.
Pro Tips
1. Try to toast your quinoa in a little olive oil for a couple of minutes before adding the water or broth. Toasting really brings out its nutty flavor and gives a nice depth to the dish.
2. When you’re roasting the sweet potatoes, make sure the cubes are about the same size and toss them halfway through the cooking time. This helps them roast more evenly and get that crispy edge without burning.
3. For an extra flavor boost, you can toss the walnuts in a dry pan for a minute or two until they smell toasty. This little step makes them crunchier and can really amp up the overall taste.
4. Always taste your dressing before mixing it with the salad. Sometimes a little extra pinch of salt or drizzle of maple syrup/honey can make all the difference, so dont be afraid to adjust it to your liking.
Apple Sweet Potato Quinoa Salad Recipe
My favorite Apple Sweet Potato Quinoa Salad Recipe
Equipment Needed:
1. Oven – used to preheat and roast the sweet potato.
2. Baking sheet – for spreading out the sweet potatoes before roasting.
3. Mixing bowl – to toss the cubed sweet potato with olive oil, salt, and pepper.
4. Knife – for peeling, cubing the sweet potato, slicing the red onion, coring and dicing the apple, and roughly chopping the walnuts.
5. Cutting board – to safely chop and slice fruits, veggies, and nuts.
6. Colander – to thoroughly rinse the quinoa under cool water.
7. Medium pot – for cooking the quinoa with water or veggie broth.
8. Measuring cups and spoons – to accurately measure the quinoa, water or broth, olive oil, apple cider vinegar, and maple syrup (or honey).
9. Small bowl and whisk – for blending the olive oil, apple cider vinegar, maple syrup (or honey), salt, and pepper into a dressing.
10. Large mixing bowl – to combine the roasted sweet potato, cooked quinoa, apple, red onion, walnuts, cranberries, and parsley, and then toss everything with the dressing.
Ingredients:
- 1 cup quinoa, rinsed really well
- 2 cups water or veggie broth
- 1 large sweet potato, peeled and cubed
- 1 apple, cored and diced (Granny Smith works great)
- 1 small red onion, thinly sliced
- 1/2 cup chopped walnuts or pecans
- 1/4 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup or honey
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F, then toss the cubed sweet potato with a little olive oil, salt, and pepper and spread them out on a baking sheet.
2. Roast the sweet potato for about 20-25 minutes until they are tender and slightly golden.
3. While the sweet potatoes are roasting, rinse the quinoa under cool water really well and put it in a pot with the 2 cups of water or veggie broth.
4. Bring the quinoa to a boil, then lower the heat and let it simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy.
5. Thinly slice the red onion and core and dice the apple (Granny Smith are great for crunch).
6. Roughly chop the walnuts (or pecans if you prefer) and set aside along with the dried cranberries and fresh parsley.
7. In a small bowl, whisk together the 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 teaspoon maple syrup (or honey), and a pinch of salt and pepper.
8. Once the sweet potatoes and quinoa are done, combine them in a large bowl with the apple, red onion, walnuts, cranberries, and parsley.
9. Pour the dressing over the salad and toss everything together gently until well mixed.
10. Taste the salad and adjust the seasoning if needed, then serve it warm or chilled as a flavorful side dish.
