Roasted Sweet Potato Salad with Quinoa

Roasted sweet potato, cooked quinoa and spinach make a colorful salad with feta and pumpkin seeds. A lemon-Dijon dressing ties the warm and cool ingredients together.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.

• 1 large sweet potato, peeled and diced into 1-inch pieces
• 5 ounces baby spinach
• 2 cups cooked quinoa
• 1/3 cup crumbled feta
• 1/3 cup unsalted pumpkin seeds
• 1 tablespoon Dijon mustard
• Juice of 1/2 lemon
• 1 to 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup olive oil, divided between roasting and dressing

How to prepare it

Roast the sweet potato until its edges color, then let the cubes cool a little so the spinach stays fresh. Whisk the dressing separately before tossing the salad.

For safe food handling and leftovers, see FoodSafety.gov’s four steps to food safety.

The order matters: prepare the base first, add the remaining ingredients, then follow the sequence in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve warm or at room temperature. Refrigerate any leftover salad promptly in a covered container.

Frequently asked questions

Is the quinoa raw when added?

No. Measure two cups of already cooked quinoa.

When should I add the feta?

Add it when assembling the salad, after the hot sweet potato has cooled slightly.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Roasted Sweet Potato Salad with Quinoa

Print Recipe

Roasted sweet potato, cooked quinoa and spinach make a colorful salad with feta and pumpkin seeds. A lemon-Dijon dressing ties the warm and cool ingredients together.

• Author: Maya Collins
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 6 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 large sweet potato, peeled and diced into 1-inch pieces
• 5 ounces baby spinach
• 2 cups cooked quinoa
• 1/3 cup crumbled feta
• 1/3 cup unsalted pumpkin seeds
• 1 tablespoon Dijon mustard
• Juice of 1/2 lemon
• 1 to 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup olive oil, divided between roasting and dressing

Instructions

1. Heat the oven to 430°F (220°C). Spread sweet potato pieces on a baking sheet and toss with a little of the measured olive oil, salt and pepper.
2. Roast about 30 minutes, turning halfway, until tender and browned. Cool slightly.
3. In a large bowl, combine cooked quinoa, spinach, feta, pumpkin seeds and the roasted sweet potato.
4. Whisk Dijon mustard, lemon juice, maple syrup and remaining olive oil into a dressing. Taste and adjust salt or pepper.
5. Pour the dressing over the salad and toss gently before serving.