Sweet Potato, Apple and Quinoa Salad

10 -12 Servings
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  • 1/2 cup olive oil, divided
  • 1 1/2 cups quinoa
  • Salt and freshly ground pepper
  • 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
  • 1/4 cup apple cider vinegar
  • 2 large Granny Smith apples cut into 1/2-inch dice
  • 1/2 cup flat leaf parsley, chopped
  • 1/2 medium red onion, thinly sliced
  • 8 cups packed baby greens such as arugula or kale or a combination of both


  1. Preheat oven to 400°F. Heat 1 tablespoon olive oil in a large saucepan. Add the quinoa and toast over medium heat, stirring, for 2 minutes. Add 3 cups water, season with salt and bring to a boil. Cover and simmer for 16 minutes. Remove from heat and let stand for 10 minutes. Fluff and spread out on a baking sheet and refrigerate until chilled.
  2. On another baking sheet, toss the sweet potatoes with 1 tablespoon of olive oil, season with salt and pepper and roast for about 25 minutes, stirring once, until golden and softened. Let cool.
  3. Whisk the remaining olive oil (6 tablespoons) with the vinegar in a large bowl. Season with salt and pepper. Add the chilled quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve immediately.