Apple Sweet Potato Quinoa Salad Ingredients: Salad: 2 medium sweet potatoes, peeled and diced into 1/4-inch cubes 2 tablespoons olive oil 1 Granny Smith apple, cored and diced into 1/2-inch cubes 1 cup dried cranberries 1 cup quinoa, uncooked 2 cups apple cider (or juice) 2 tablespoons minced red onion 1/2 cup chopped pecans, roasted Maple Vinaigrette: 2 tablespoons maple syrup 1 teaspoon minced shallot 1 teaspoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon apple cider vinegar 3 tablespoons olive oïl Instructions: Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 2 tablespoons olive oil and spread in a single layer on a rimmed baking sheet. Roast for about 15 minutes, stirring every 5 minutes, until golden brown and tender. Cook the Quinoa: While the sweet potatoes roast, rinse quinoa thoroughly. Place apple cider and quinoa in a medium saucepan and bring to a boil. Reduce to a simmer, cover, and cook for about 15 minutes. In the last few minutes, add the dried cranberries to soften slightly. Combine Salad Ingredients: In a large mixing bowl, combine the slightly cooled quinoa, cranberries, roasted sweet potatoes, diced apple, and minced red onion. Toss gently to mix. Prepare the Maple Vinaigrette: In a small food processor or bowl, combine maple syrup, minced shallot, Dijon mustard, apple cider vinegar, salt, and pepper. Slowly drizzle in the olive oil while mixing until well combined. Dress the Salad: Pour the maple vinaigrette over the quinoa mixture and toss to evenly coat. Top with roasted pecans and serve warm or at room temperature. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Calories: 310 kcal | Servings: 4 servings The Apple Sweet Potato Quinoa Salad is a nourishing, hearty dish that combines the best of falls harvest. Roasted sweet potatoes add a soft, caramelized sweetness that balances perfectly with the tartness of fresh Granny Smith apple, while cranberries add a pop of color and gentle tang. The addition of nutty quinoa and roasted pecans creates a delightful texture, while a maple vinaigrette, subtly spiced with shallot and Dijon mustard, ties everything together with a cozy warmth. Ideal as a main course or side dish, this salad is versatile enough to serve at a family dinner or as part of a festive autumn gathering. The flavors and textures complement each other beautifully, highlighting the earthy richness of seasonal produce. Each bite of this salad is a perfect representation of fall, with a balance of sweet, tart, and savory thats sure to satisfy.
