Fall Quinoa Sweet Potato Salad with Maple Vinaigrette
User Reviews
5
Fall Quinoa Sweet Potato Salad with Maple Vinaigrette
Description
Fall Quinoa Sweet Potato Salad with Maple Vinaigrette features roasted sweet potatoes and beets combined with a fluffy quinoa base, fire-roasted corn, and fresh baby kale. The salad is dressed with a maple vinaigrette made from apple cider vinegar, olive oil, pure maple syrup, Dijon mustard, and spices. Roasting the vegetables at high heat develops their natural sweetness and tender texture. The quinoa adds a slightly nutty and chewy component, providing substance to the salad.
The dressing brings a balance of sweet, tangy, and savory notes, complementing the roasted vegetables and greens. Serving the salad at room temperature or cooled allows the flavors to meld while maintaining the freshness of kale. Optional toppings like crumbled feta cheese, roasted pumpkin seeds, or sliced avocado can be added before serving to enhance flavor and texture contrasting the roasted elements.
This salad works well as a side dish or a light main, especially during fall when its ingredients are in season. It can be prepared ahead, with roasted vegetables and quinoa chilled separately before tossing with dressing just before serving to keep freshness. The maple vinaigrette can also be made in advance and refrigerated.
Ingredients
Maple Vinaigrette Dressing
- ⅔ cup apple cider vinegar
- ⅓ cup extra virgin olive oil
- 4 TB pure maple syrup
- 2 TB Dijon mustard coarse whole seed
- 1 tsp onion powder or dried minced onion
- ½ tsp kosher salt
- ¼ tsp black pepper freshly ground
For the Salad
- 2 cups sweet potato peeled and cubed
- 3 TB olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 small beet whole
- ½ cup quinoa rinsed/drained, and cooked according to package instructions, dry
- 1 cup fire roasted corn from can or frozen, drained
- 2 cups kale baby leaves
Topping Options
- feta cheese crumbled
- pumpkin seeds salted; roasted
- avocado sliced
Instructions
- In a bowl, whisk together all dressing ingredients until well combined. Transfer to a 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.
- 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.
Notes
- Cook quinoa using broth instead of water for added flavor.
- Ensure quinoa and roasted vegetables are fully cooled before assembling the salad.
- Prepare roasted sweet potatoes and beets ahead; store covered in the refrigerator until ready to use.
- Add dressing only when ready to serve to maintain freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 419mg | 17% |
| Potassium | 365mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 6411IU | 128% |
| Vitamin C | 18mg | 20% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
