5.0 from 36 votes
Fall Quinoa Sweet Potato Salad with Maple Vinaigrette
This Fall Quinoa Sweet Potato Salad with Maple Vinaigrette is a burst of autumn flavors in every bite. With roasted sweet potatoes, roasted beets, and healthful quinoa, this fall salad provides a plenty of nutrition while making your taste buds extremely happy.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 256 kcal
Course:
Salad
Cuisine:
American
Ingredients
Maple Vinaigrette Dressing
- ⅔ cup apple cider vinegar
- ⅓ cup extra virgin olive oil
- 4 TB pure maple syrup
- 2 TB coarse whole seed Dijon mustard
- 1 tsp onion powder or dried minced onion
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Salad
- 2 cups sweet potatoes peeled and cubed
- 3 TB olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 small beets whole
- ½ cup dry quinoa rinsed/drained, and cooked according to package instructions*
- 1 cup fire roasted corn from can or frozen, drained
- 2 cups baby kale leaves
Topping Options
- crumbled Feta cheese
- salted/roasted pumpkin seeds
- Sliced avocado
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.
Cup of Yum
Notes
- When cooking quinoa, I prefer to use vegetable or chicken broth instead of plain water. Allow cooked quinoa to fully cool before using in salad.
- Keep in mind that almost everything in this salad can be prepped ahead of time. Once roasted veggies are cool, cover and keep in fridge until ready to use. Do not add dressing until ready to serve.
Nutrition Information
Calories
256kcal
(13%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Sodium
419mg
(17%)
Potassium
365mg
(10%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
6411IU
(128%)
Vitamin C
18mg
(20%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 256
% 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.