Hey there, food lovers! Aiden here. Let’s talk Thanksgiving. It’s the ultimate food holiday, with tables overflowing with hearty, comforting dishes. But here’s the thing—sometimes you need something fresh and vibrant to balance out all that richness. That’s where my Spiced Sweet Potato and Quinoa Salad comes in.
This dish is packed with roasted sweet potatoes that are caramelized to perfection, fluffy quinoa, crunchy pecans, tangy cranberries, and a hint of spice to keep things interesting. It’s the kind of side dish that doesn’t just sit quietly on the table—it shines! Whether you’re hosting a full Thanksgiving dinner or bringing something to a potluck, this salad adds a colorful, flavorful twist to the mix. Plus, it’s healthy, easy to make, and totally customizable.
Why You’ll Love This Salad
Thanksgiving can be heavy on carbs and casseroles, but this salad brings a refreshing balance. The roasted sweet potatoes are sweet and tender, the quinoa is light yet satisfying, and the cranberries and pecans add pops of texture and flavor. It’s not just a side—it’s a conversation starter. Trust me, your guests will be asking for the recipe before the meal is over!
And here’s the kicker: It’s ridiculously easy to make. While your oven’s doing its thing with the sweet potatoes, you can whip up the quinoa and prep the rest of the ingredients. Minimal effort, maximum payoff.
Aiden’s Spiced Sweet Potato and Quinoa Salad: The Perfect Thanksgiving Side Dish
Ingredients
- 2 large sweet potatoes (peeled and cubed)
- 1 cup quinoa (rinsed)
- 2 cups water
- 1/2 cup dried cranberries
- 1/4 cup pecans (toasted and chopped)
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 2 cups arugula or baby spinach
- 1/4 cup feta cheese (optional)
- Juice of 1/2 lemon
Instructions
How to Make Aiden’s Spiced Sweet Potato and Quinoa Salad
- Roast the Sweet Potatoes:Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tbsp olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- Cook the Quinoa:While the sweet potatoes are roasting, bring 2 cups of water to a boil in a medium pot. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Set aside to cool slightly.
- Assemble the Salad:In a large bowl, combine the roasted sweet potatoes, cooked quinoa, dried cranberries, toasted pecans, arugula, and feta cheese (if using).
- Dress It Up:Drizzle the salad with the remaining 1 tbsp olive oil and a squeeze of lemon juice. Toss gently to combine and season with additional salt and pepper if needed.
- Serve:Transfer the salad to a serving platter or bowl, garnish with extra pecans or cranberries if desired, and enjoy!
Notes
Pro Tips from Aiden
-
Roasting Sweet Potatoes Like a Pro:
The key to perfect roasted sweet potatoes is spacing them out on the baking sheet. Overcrowding will steam them instead of roasting. -
Extra Crunch? Yes, Please!
Pecans are my go-to, but you can also use walnuts or even pumpkin seeds for a nut-free option. Toasting the nuts enhances their flavor, so don’t skip this step. -
Make It Ahead:
This salad is great for prepping ahead of time. Roast the sweet potatoes and cook the quinoa the day before, then assemble just before serving.
Variations to Try
Switch Up the Greens:
Kale makes a great substitute for arugula—just massage it with olive oil beforehand to make it tender and flavorful.
Make It Vegan:
Skip the feta or use a vegan cheese alternative for a fully plant-based dish.
Add Some Freshness:
Toss in pomegranate seeds or sliced apples for an extra layer of flavor and a pop of color.
Fazit: A Thanksgiving Side Worth Repeating
This Spiced Sweet Potato and Quinoa Salad is everything you want in a Thanksgiving side dish: vibrant, flavorful, and packed with texture. It pairs beautifully with rich mains like Nala’s Herb-Crusted Mushroom Wellington, balancing the meal with a lighter, fresher vibe.
Whether it’s the star of your vegetarian Thanksgiving or a standout side on a bigger table, this salad is sure to earn its place as a holiday favorite. So go ahead, give it a try—and let me know how your guests react!
