Apple Sweet Potato Quinoa Salad

This Apple Sweet Potato Quinoa Salad bursts with vibrant colors and textures making it a favorite meatless dish for weeknights or gatherings. Every bite brings the sweetness of apples the comfort of roasted sweet potatoes and a satisfying nutty quinoa backdrop balanced with tangy cider and a maple vinaigrette.

When I made this salad for Thanksgiving my friends raved and the bowl emptied faster than the turkey it quickly became a staple for potlucks

Ingredients

• Sweet potatoes: lend creaminess and natural sweetness choose firm smooth potatoes for best flavor
• Olive oil: brings richness and helps roast the vegetables select a fruity robust oil for more depth
• Granny smith apple: adds tart crispness which brightens the salad go for firm unblemished apples for crunch
• Dried cranberries: offer sweetness and chewy contrast try to find cranberries without added sugar
• Quinoa: forms the protein-rich base rinse thoroughly to remove any bitterness and look for organic if possible
• Apple cider: infuses quinoa with fruity notes giving this salad its special twist use real cider or juice not concentrate
• Red onion: brings gentle sharpness select a small fresh onion for balanced flavor
• Pecans: add crunch and toasty depth always roast first for peak aroma and try to buy whole unbroken halves
• Maple syrup: sweetens the vinaigrette naturally choose pure syrup for best results
• Shallot: gives the dressing complexity and mild pungency select a solid firm bulb
• Dijon mustard: rounds out the vinaigrette with tang opt for smooth authentic dijon for punch
• Salt and pepper: enhance every ingredient always use kosher salt and freshly ground pepper if you can
• Apple cider vinegar: balances with acidity choose raw unfiltered for fuller flavor

Step-by-Step Instructions

Roast the Sweet Potatoes:

Peel and dice the sweet potatoes into even cubes coat with olive oil and spread out on a rimmed cookie sheet Place in a hot oven at four hundred degrees and roast for about fifteen minutes stirring every five minutes until they are browned on the edges and just tender This step draws out their sweetness and caramelizes the surface

Cook the Quinoa with Cider:

Rinse the quinoa thoroughly to remove any bitter coating Bring the apple cider and quinoa to a boil in a medium saucepan then reduce to a gentle simmer Cover and cook for fifteen minutes Adding cranberries during the last few minutes allows them to plump up and infuse the grains with extra flavor

Build the Salad:

When the quinoa has cooled slightly combine it in a large bowl with roasted sweet potatoes diced apples red onion and the cranberries Toss gently to keep the textures distinct This mix tosses together the best of fall flavors

Make the Maple Dijon Vinaigrette:

In a small food processor combine maple syrup finely minced shallot dijon mustard apple cider vinegar salt and pepper Slowly stream in the olive oil blending until creamy and emulsified This dressing is key for the salad’s brightness and balance

Dress and Finish:

Pour the vinaigrette over the salad and toss thoroughly to coat every bite evenly Top everything with roasted pecans just before serving for crunch

Save

I always look forward to biting into the tart granny smith apple chunks Sometimes my daughter helps toss the whole bowl and we laugh about who sneaks in the extra pecans

Storage Tips

Keep any leftovers covered in the fridge for up to three days The flavors actually mingle and improve after a few hours You can also pack this salad for work lunches since it does not wilt quickly For holiday meal prep roast the sweet potatoes and cook the quinoa a day ahead then assemble just before serving

Ingredient Substitutions

If you cannot find granny smith apples try honeycrisp or fuji for a sweeter note Swap out pecans for toasted walnuts or pumpkin seeds for a nutfree version If apple cider is unavailable fresh orange juice works as a sunny substitute Raisins can stand in for cranberries in a pinch

Serving Suggestions

This salad stands beautifully on its own as a vegetarian main Add grilled chicken or roasted salmon for extra protein For family buffets present it alongside a leafy green salad and crusty bread Garnish with crumbled goat cheese or feta for a creamy extra

Where This Salad Comes From

Quinoa salads with roasted vegetables have South American roots but this version borrows autumn flavors I first made it when inspired by a trip to Vermont during apple harvest season The blend of maple tangy apples and cider brings classic New England flair

Recipe FAQs

→ How can I ensure the sweet potatoes roast evenly?

Dice sweet potatoes in uniform pieces, toss well with oil, and stir them every five minutes for even browning.

→ Can I substitute another nut for pecans?

Yes, walnuts or almonds work well and add similar crunch and nutty flavor to the salad.

→ Do I need to peel the apples?

Peeling is optional; leaving the skin on offers extra color, nutrition, and a bit more firmness to the texture.

→ What’s the best way to cook quinoa for this dish?

Rinse quinoa thoroughly, simmer it in apple cider until fluffy, then cool slightly before mixing with the other ingredients.

→ How far in advance can I prepare this salad?

This dish keeps well if made a day ahead. Add the pecans and dressing just before serving for best results.

→ Is there a dairy-free or vegan option?

The entire dish is naturally dairy-free and vegan; no substitutions are necessary for those diets.