Roasted Sweet Potato Quinoa Salad with Honey-Dijon Dressing

Why You’ll Love This Recipe

• Balanced flavors: caramelized sweet potatoes, peppery arugula, tart cranberries, buttery pecans, and a bright honey-Dijon zing.
• Hearty yet fresh: satisfying enough for dinner, light enough for lunch meal prep.
• Flexible and forgiving: great warm or room temperature; easy to adapt to what you have.
• Make-ahead friendly: components can be cooked in advance and tossed just before serving.

Grocery List

• Produce: Sweet potatoes (2 lb), arugula (5 oz), lemon (1), garlic (1 small clove), optional fresh parsley
• Dairy: Optional crumbled feta or goat cheese (for serving)
• Pantry: Quinoa, dried cranberries, pecans, extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, kosher salt, black pepper

Full Ingredients

For the Salad

• 2 lb sweet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp kosher salt, divided (1/2 tsp for roasting, rest to taste)
• 1/2 tsp freshly ground black pepper, divided
• 1 cup quinoa, rinsed well
• 2 cups water
• 3/4 cup pecans, toasted and roughly chopped
• 5 oz arugula
• 1/2 cup dried cranberries
• Optional garnish: 2 tbsp chopped fresh parsley

For the Honey-Dijon Vinaigrette

• 1/3 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 1/2 tbsp honey
• 1 small garlic clove, finely minced or grated
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Step-by-Step Instructions

Step 1: Heat the oven and prep a sheet pan

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment for easy cleanup (optional) and to help prevent sticking. Position a rack in the middle of the oven for even roasting.

Step 2: Roast the sweet potatoes

Toss the sweet potato cubes with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the baking sheet with a little space between pieces to encourage browning. Roast for 25–30 minutes, flipping once halfway through, until the centers are tender and the edges are caramelized. Set aside to cool slightly.

Step 3: Cook and fluff the quinoa

Meanwhile, rinse the quinoa under cold water in a fine-mesh sieve for 30–60 seconds to remove bitterness. Combine rinsed quinoa and 2 cups water with a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and keep covered for 5 minutes to steam. Fluff with a fork, then spread on a plate or sheet pan for a few minutes to release excess steam.

Step 4: Toast the pecans

In a dry skillet over medium heat, toast the pecans, stirring frequently, until fragrant and lightly darkened, 4–5 minutes. Transfer to a cutting board to cool slightly, then roughly chop. Keep a few larger pieces aside for a crunchy garnish.

Step 5: Whisk the honey-Dijon vinaigrette

In a small bowl or jar, whisk together 1/3 cup olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, minced garlic, 1/2 tsp kosher salt, and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning—add a pinch more salt for savoriness, honey for sweetness, or vinegar/lemon for brightness.

Step 6: Assemble the salad

In a large mixing bowl, combine the arugula, warm quinoa, roasted sweet potatoes, dried cranberries, and most of the chopped pecans. Drizzle about two-thirds of the vinaigrette over the salad and gently toss until every component is lightly coated.

Step 7: Taste, finish, and serve

Taste and adjust with more dressing, salt, or pepper as needed. Sprinkle the remaining pecans over the top and garnish with chopped parsley if using. Serve warm or at room temperature. If adding optional cheese, crumble it over right before serving.

Pro Tips

• Space matters: give the sweet potatoes room on the pan so they roast, not steam.
• Rinse quinoa well to remove natural saponins that can taste bitter.
• Toss while warm: quinoa and sweet potatoes absorb vinaigrette best when slightly warm, creating deeper flavor.
• Hold back some dressing to refresh leftovers just before serving.
• Toast nuts right before assembling to lock in maximum aroma and crunch.

Variations

• Add protein: toss in roasted chickpeas (1 can, drained and dried before roasting) or sliced grilled chicken for a heartier meal.
• Green swap: use baby spinach or massaged lacinato kale instead of arugula.
• Nut/fruit twist: substitute walnuts or pepitas for pecans, or swap cranberries for chopped dried apricots or pomegranate arils.

Storage & Make-Ahead

Cook the sweet potatoes and quinoa up to 3 days ahead; refrigerate in separate airtight containers. The vinaigrette keeps for 1 week in the fridge—shake before using. For best texture, store arugula and pecans separately and toss everything together just before serving. Leftover assembled salad (already dressed) will keep 2–3 days; add a splash of extra vinaigrette and fresh arugula to revive. Pecans stay crisp longer if sprinkled on at serving time.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories; 28g fat; 62g carbohydrates; 8g protein; 8g fiber; 330mg sodium. Nutrition will vary with ingredient brands and any additions (such as cheese or added protein).