Name: Roasted Sweet Potato & Cranberry Quinoa Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 2 medium sweet potatoes (diced); 1 cup fresh cranberries; 1/2 cup red onion (chopped); 1/4 cup olive oil (used in roasting and dressing); 2 tablespoons maple syrup; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cinnamon; 1/4 cup fresh parsley (chopped); 1/4 cup feta cheese (optional); 1/4 cup pumpkin seeds

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If you’re on the hunt for a vibrant, nutrient-packed salad that balances sweet, tart, and savory flavors, look no further than this Roasted Sweet Potato & Cranberry Quinoa Salad. It’s a perfect dish to brighten your lunch or dinner table, blending the heartiness of quinoa with the natural sweetness of roasted sweet potatoes and the zing of fresh cranberries. Whether you’re meal prepping for the week or need a dish to impress guests, this salad hits all the right notes with its delightful textures and wholesome ingredients.

Why This Recipe is a Keeper

This Roasted Sweet Potato & Cranberry Quinoa Salad is not only a feast for your taste buds but also a powerhouse of nutrition. Quinoa provides a complete protein, making this dish incredibly filling and perfect for those seeking plant-based meals that satisfy. Roasting the sweet potatoes intensifies their natural sweetness and adds a caramelized depth that complements the tart cranberries beautifully.

What sets this salad apart is its versatility and ease — it’s just as good served warm as it is chilled, making it a fantastic option for all seasons. Plus, the addition of pumpkin seeds offers a delightful crunch, while the optional feta cheese introduces a creamy, tangy contrast. This recipe is also naturally gluten-free and packed with fiber, antioxidants, and vitamins, ticking all the boxes for a balanced, wholesome meal.

If you love dishes that marry sweet and savory, you might also enjoy checking out the Sweet Potato Casserole With Pecans for another take on sweet potato goodness.

Ingredient Rundown

1 cup quinoa: The base of the salad, providing a nutty flavor and a protein boost.
2 cups vegetable broth: Used to cook the quinoa, adding extra flavor compared to plain water.
2 medium sweet potatoes, diced: Roasted until tender and caramelized to add natural sweetness.
1 cup fresh cranberries: Deliver a tart burst that balances the sweetness of the potatoes.
1/2 cup chopped red onion: Adds sharpness and a subtle crunch.
1/4 cup olive oil: Used both in roasting and dressing for richness and healthy fats.
2 tablespoons maple syrup: Natural sweetener that enhances the roasted flavors.
1 teaspoon salt: Brings all the flavors together.
1/2 teaspoon black pepper: Adds a mild kick.
1/2 teaspoon cinnamon: Warms the dish with a subtle spice that pairs perfectly with sweet potatoes.
1/4 cup chopped fresh parsley: Freshness and color to brighten the salad.
1/4 cup feta cheese (optional): Adds creaminess and a salty contrast; omit for a dairy-free version.
1/4 cup pumpkin seeds: Crunchy texture and a boost of nutrients.

Toolbox for This Recipe

Medium saucepan: To cook the quinoa perfectly fluffy.
Baking sheet: For roasting the sweet potatoes evenly.
Mixing bowl: To combine all salad ingredients effortlessly.
Measuring cups and spoons: For precise ingredient quantities.
Sharp knife and cutting board: To dice sweet potatoes and chop onions and parsley.
Spatula or wooden spoon: For stirring and mixing.

Cook Roasted Sweet Potato & Cranberry Quinoa Salad Like This

Step 1: Roast the Sweet Potatoes

Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with half of the olive oil, 1 tablespoon of maple syrup, salt, pepper, and cinnamon. Spread them out evenly on a baking sheet. Roast for about 25-30 minutes, flipping halfway through, until they’re tender and caramelized on the edges. The roasting brings out that natural sweetness and adds a lovely depth to the salad.

Step 2: Cook the Quinoa

While the sweet potatoes roast, rinse the quinoa under cold water to remove its natural bitterness. Place quinoa and vegetable broth in a medium saucepan and bring to a boil. Reduce heat to a low simmer, cover, and cook for 15 minutes or until the liquid is absorbed and the quinoa is tender. Remove from heat and fluff with a fork. Set aside to cool slightly.

Step 3: Prepare the Dressing

In a small bowl, whisk together the remaining olive oil, maple syrup, and a pinch of salt and pepper. This simple dressing enhances the flavors without overpowering the natural sweetness of the potatoes and tartness of the cranberries.

Step 4: Combine Salad Ingredients

In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, fresh cranberries, chopped red onion, and pumpkin seeds. Pour the dressing over the salad and toss gently to coat everything evenly. Add the chopped parsley and mix once more.

Step 5: Add Optional Feta Cheese

If using, sprinkle the feta cheese on top for a creamy, salty finish. The feta adds a nice contrast to the sweet and tart elements but feel free to omit it if you prefer a lighter or dairy-free salad.

Step 6: Serve and Enjoy

This salad can be served warm, at room temperature, or chilled. It’s equally delicious whichever way you choose! It also makes a fantastic meal prep option for busy weekdays.

For another vibrant cranberry dish, you might want to try the Kale Cranberry Salad, which showcases cranberries in a leafy green context.

Seasonal Twists

Swap fresh cranberries for dried cranberries in the winter months for a sweeter profile.
Add roasted butternut squash instead of sweet potatoes for a different autumnal flavor.
Incorporate toasted pecans or walnuts for extra crunch and a rich nutty taste.
Mix in some cooked chickpeas or black beans to boost the protein content further.
Top with pomegranate seeds in winter for a burst of juicy freshness and color.

Testing Timeline

Tested roasting sweet potatoes at 400°F vs. 425°F to find the perfect caramelization time—425°F for 25-30 minutes was ideal.
Experimented with quinoa-to-liquid ratios; 1:2 with vegetable broth yielded fluffy, flavorful grains.
Balanced maple syrup amount to avoid overpowering sweetness—2 tablespoons provided just the right touch.
Tested fresh vs. dried cranberries; fresh added needed tartness and texture that dried lacked.
Optional feta cheese was included after initial tastings showed it enhanced the overall flavor profile.

Prep Ahead & Store

This salad is fantastic for meal prep. You can roast the sweet potatoes and cook the quinoa a day in advance, then assemble the salad just before serving to keep the cranberries fresh and crunchy. Store leftovers in an airtight container in the refrigerator for up to 3 days. If you’ve added feta, it’s best to add fresh before serving to maintain texture and flavor.

Quick Questions

Can I make this salad vegan?

Yes! Simply omit the feta cheese or substitute it with a plant-based cheese alternative or toasted nuts for creaminess.

Is it okay to use dried cranberries instead of fresh?

You can, but dried cranberries are sweeter and chewier. Fresh cranberries add a nice tartness and pop of texture that really elevates the salad.

Can I use water instead of vegetable broth to cook quinoa?

Absolutely, but using vegetable broth enhances the quinoa’s flavor, making the salad more savory and well-rounded.

How long will this salad keep in the fridge?

Stored properly in an airtight container, it will last 3-4 days. For best texture, add crunchy toppings like pumpkin seeds and feta just before serving.

Healthy-ish Favorites

Sweet Potato Casserole With Pecans – A comforting dish that brings out the best in sweet potatoes.
Kale Cranberry Salad – A refreshing, nutrient-dense salad that features cranberries in a leafy green base.
Quinoa Chickpea Salad – A protein-packed, flavorful salad perfect for any meal.
Roasted Vegetable Bowl – A colorful bowl filled with roasted veggies and wholesome grains.

Make It Tonight

There’s something so satisfying about a meal that’s colorful, packed with flavor, and nourishing all at once. This Roasted Sweet Potato & Cranberry Quinoa Salad is effortless to whip up on a weeknight but impressive enough to serve at dinner parties. With just a handful of fresh ingredients and simple steps, you can enjoy a vibrant salad that’s both comforting and refreshing. Don’t hesitate to customize it with your favorite nuts, seeds, or herbs to make it your own. Gather your ingredients, preheat your oven, and let’s get roasting!

Whether you’re looking for a new salad to add to your repertoire or a wholesome meal that transports your taste buds, this salad is your answer. It’s a delightful celebration of seasonal produce, texture play, and balanced flavors — a true recipe keeper.

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