Quinoa and Sweetpotato Salad with Fruit

Quinoa and SweetPotato Salad with Fruit

June 9, 2022
Last Updated: September 11, 2023
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Recipes

This quinoa and sweetpotato salad blends savory quinoa and sweetpotatoes with a variety of fresh fruit options, topped with a smooth citrus honey dressing.

sweet potato goat cheeses salad topped with lemons in white bowl

This post is sponsored by NC SweetPotatoes.

Summer salads are my jam. I could eat them all day every day.

Like this cantaloupe salad with mozzarella, lime and mango quinoa salad or even this hearty summer chicken salad.

You really can’t go wrong.

Plus, they provide such a great opportunity to combine fresh and tasty fruits and vegetables.

We’ve even combined quinoa and couscous in this couscous vegan salad.

Mix them with a grain (all salads need carbs!) and homemade summer salad dressing, and you’ve got the best lunch meal.

Grab Your Ingredients

apple cider vinegar

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silicone liner

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avocado oil

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Quinoa and SweetPotato Salad Ingredients

Quinoa is actually very versatile – it goes well with so many different foods. You can cook in bulk, freeze it, and even make quinoa in the instant pot.

Here’s what you need for this roasted sweetpotato quinoa salad.

Ingredients on table to make quinoa sweet potato fruit salad

sweetpotato
tri-colored quinoa (you can use white quinoa too, but the tri color is more vibrant)
strawberries
grapes
red onion
cherries
cucumber
goat cheese
pistachios
lemon
olive oil or avocado oil
salt and pepper

For the lemon honey vinaigrette:

apple cider vinegar
lemon juice
honey
olive oil or avocado oil
salt

lemon honey vinaigrette dressing in clear small bowl

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.

quinoa sweet potato salad topped with goat cheese and pistachios — Sweet potato quinoa salad with fruit is the perfect summer salad.

FAQ

Is this a vegan sweetpotato salad?

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.

Can I use dried fruit in a sweetpotato quinoa salad?

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.

How to store sweetpotato fruit 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!

Yield: 3 servings

Quinoa and SweetPotato Salad with Fruit

This quinoa and sweet potato salad blends savory quinoa and sweet potatoes with a variety of fresh fruit options, topped with a smooth citrus honey dressing.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

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

1 T apple cider vinegar
1 T lemon juice
2 tsp honey
2 T EVOO
salt, to taste

Instructions

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.

Make This?

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Sarah Schlichter is a Registered Dietitian with a Master’s in Public Health Nutrition. She specializes in family nutrition, sports nutrition and intuitive eating. She also co-hosts the podcast, Nail Your Nutrition.