This goat cheese quinoa salad with fruit blends savory quinoa and goat cheese 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, especially when it involves quinoa and goat cheese.
We’ve even combined quinoa and couscous in this couscous vegan salad, and quinoa and brown rice in this brown rice and quinoa salad.
But quinoa with goat cheese is a new match made in heaven.
I just love cheese in a salad – as evidenced by this cantaloupe salad with mozzarella, lime and mango quinoa salad or even this hearty summer chicken salad.
Adding goat cheese to a quinoa salad adds such a layer of creaminess that just soaks up all of the other delicious flavors!
And, such a great opportunity to combine fresh and tasty fruits and vegetables.
“The creamy goat cheese makes this quinoa salad with goat cheese such a perfect balance of sweet and savory flavor, ideal for a light, summer meal!”
Quinoa is actually very versatile – it goes well with so many different foods, like fruits, veggies, cheeses, proteins, etc.
It’s one of my favorite pairings for sweetpotatoes!
Another thing I love about quinoa is that you can cook in bulk, freeze it, and even make quinoa in the instant pot.
Feel free to make your fruity quinoa salad with any fruits you have on hand.
For the lemon honey vinaigrette:
The lemon honey vinaigrette goes perfectly with this light quinoa salad with goat cheese, 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, whole grain croutons, nuts/seeds, or even a meat or protein option, like bbq roasted chickpeas, tofu or air fryer tempeh, salmon, or chicken.
You’re going to want to start by first cooking your diced sweetpotatoes. Preheat your oven to 375 degrees, and peel and dice the sweetpotatoes.
Roast for 35-40 minutes, flipping once. I recommend using this silicone liner for easier clean up!
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.
TASTY UPGRADE!
Rather than water, you can cook your quinoa in bone broth, coconut milk or chicken broth for more flavor!
Then, arrange your quinoa goat cheese bowl with the finished components, starting with cooked quinoa and roasted sweetpotatoes.
Next, topping with fruit, goat cheese, pistachios and lemon honey vinaigrette.
Store your goat cheese quinoa salad in a tupperware container or a large covered bowl in the refrigerator for up to 3-4 days.
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 versatile summer quinoa salad!
TRY some of these other EASY recipes!
This goat cheese quinoa salad blends savory quinoa and goat cheese with sweet fruit and sweetpotatoes, topped with a smooth citrus honey dressing.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Tag @BucketListTummy on social media and Rate the Recipe
Like This Content?
Support Bucket List Tummy