This quinoa and sweetpotato salad blends savory quinoa and sweetpotatoes with a variety of fresh fruit options, topped with a smooth citrus honey dressing.
This post is sponsored by NC SweetPotatoes.
Summer salads are my jam. I could eat them all day every day.
You really can’t go wrong.
Plus, they provide such a great opportunity to combine fresh and tasty fruits and vegetables.
Mix them with a grain (all salads need carbs!) and homemade summer salad dressing, and you’ve got the best lunch meal.
This quinoa sweetpotato goat cheese salad combines savory options, like grains and cheese, with sweet fruit and taters.
I love pairing fruit and cheese – as evidenced by this baked oranges recipe.
If you’ve never tried a light and summery sweet potato fruit salad, this is your invitation to – a great low glycemic fruit salad!
Bring it to all your summer cookouts and bbq’s this year – your guests will thank you!
Quinoa and SweetPotato Salad Ingredients
Here’s what you need for this roasted sweetpotato quinoa salad.
- tri-colored quinoa (you can use white quinoa too, but the tri color is more vibrant)
- red onion
- goat cheese
- olive oil or avocado oil
- salt and pepper
For the lemon honey vinaigrette:
You can leave the goat cheese out or substitute with a vegan cheese to keep it as a vegan sweet potato salad. If you’re a feta cheese fan, it’s also delicious as a quinoa sweet potato feta salad.
The lemon honey vinaigrette goes perfectly with this light sweetpotato fruit salad, and really helps mold the different flavors together.
It has the perfect balance of tart and sweet, and is light enough to not overpower the flavors of fruit in the salad.
Optional topping ideas include dried fruit, croutons, nuts/seeds, or even a meat or protein option, like bbq roasted chickpeas, tofu or tempeh, salmon, or chicken.
Make This SweetPotato Goat Cheese Salad
To make this sweetpotato quinoa salad, start by preheating your oven to 375 degrees and peeling and dicing the sweet potatoes.
Roast for 35-40 minutes, flipping once. I definitely recommend this silicone liner.
While the sweetpotatoes are roasting, cut your fruit and cook your quinoa according to directions. I usually cook 1 part quinoa to two parts liquid.
Then, arrange your bowl with the finished components, starting with cooked quinoa, roasted sweetpotatoes, and topping with fruit, goat cheese, pistachios and lemon honey vinaigrette.
This salad does use goat cheese, however, you can omit it to make a sweetpotato vegan salad. You could also use a vegan cheese option.
Yes, you can use dried fruit, like raisins, cranberries, apricots, etc. You can also switch up the fresh fruit to your liking as well. It’s a very versatile summer quinoa salad.
Store sweetpotato fruit salad in a tupperware container or a large covered bowl in the refrigerator for up to 3-4 days.
You may enjoy some of these other recipes!
- Sweetpotato turkey burgers
- Apple turkey burgers
- Corn and bacon fritters
- Tuna Pasta Salad with no mayo
- Oven baked chicken kebabs
- Gluten free pasta salad
- 1 medium sweetpotato
- 2 Tbsp olive oil
- Salt and pepper, to taste
- ½ cup dry tri-colored quinoa
- 1 cup water
- ½ cup strawberries, diced
- 1/4 cup green grapes, halved
- 1/3 cup red onion, diced
- 1/3 cup cherries, diced (pits removed)
- 1/3 cup cucumber, diced
- 3 Tbsp goat cheese
- ¼ cup pistachios (or nuts of choice)
- 1 lemon, cut into slices for garnish (optional)
Lemon Honey Vinaigrette
- Preheat oven to 375 degrees F. Peel and dice sweetpotatoes into small 1 inch cubes. Add olive oil and roast for 35-40 minutes, flipping once. You can season to your liking – I like to include salt, pepper and garlic powder.
- While sweetpotatoes are roasting, cook your quinoa according to directions.
- Cut fruit and portion into large serving bowl. Make your dressing by combining all of the ingredients.
- When quinoa is done cooking, add to bowl. Add roasted sweetpotatoes, and then top with fruit, goat cheese, pistachios and lemon dressing.
- Garnish with lemon slices, if desired.
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BetterBody Foods Organic Quinoa, Vegan, Complete plant protein, gluten free low, glycemic rice replacement, 24 ounce
proMCRjex Non-Stick Silicone Baking Mat Oven Liner Food Safe Baking Sheet for Making Cookies Bread (Middle Size 12 x 16 inches 2 Pieces)
Bragg Organic Apple Cider Vinegar With the Mother– USDA Certified Organic – Raw, Unfiltered All Natural Ingredients, 16 ounce, 2 Pack
Happy Andes Tri-Color Organic Whole Grain Quinoa Non-GMO, Non Gluten, Ready to Cook Food for Oats & Seeds Recipes, Healthy Meal with Vitamins & Protein, Best Value, 3 lb
Colavita Extra Virgin Olive Oil, First Cold Pressed, (2 Liters) 68 fl. oz.
Nature Nate’s 100% Pure, Raw & Unfiltered Honey; 12oz. Squeeze Bottle; Award-Winning Taste
Amount Per Serving: Calories: 254Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 7mgSodium: 421mgCarbohydrates: 22gFiber: 4gSugar: 11gProtein: 7g
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