This Spiced Sweet Potato and Quinoa Salad is everything you want in a Thanksgiving side dish: vibrant, flavorful, and packed with texture.
- 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
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!
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.