Roasted Sweet Potato and Quinoa Salad

Looking for a salad that's colorful, satisfying, and packed with flavor? This quinoa salad combines peppery arugula, roasted sweet potatoes, crisp apples, and fresh herbs for the perfect balance of sweet and savory. It's hearty enough for lunch, beautiful enough for entertaining, and a wonderful addition to any holiday table or weekday meal.

What You'll Need

• 8 cups arugula leaves

• 3–4 medium sweet potatoes

• 2 large apples

• 1½ cups quinoa

• ½ cup chopped parsley

• ½ cup olive oil

• ½ red onion, finely chopped

• ¼ cup apple cider vinegar

• Salt and black pepper, to taste

How to Make It

Rinse and sort through the quinoa carefully.

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the quinoa and stir for about 2 minutes. Pour in 3 cups of water and a pinch of salt, cover, and cook over low heat for about 15 minutes.

Turn off the heat and let the quinoa sit, covered, for another 10 minutes.

Transfer the cooked quinoa to a baking sheet and spread it into an even layer. Refrigerate for about 20 minutes to cool.

Meanwhile, peel and cut the sweet potatoes into small cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in a 400°F (200°C) oven for about 25 minutes, stirring once halfway through, until tender and lightly golden.

Cut the apples into small cubes and finely chop the red onion.

In a large serving bowl, whisk together the apple cider vinegar, remaining olive oil, salt, and black pepper.

Add the apples, red onion, parsley, arugula, roasted sweet potatoes, and cooled quinoa. Toss well until everything is evenly coated.

Serve chilled or at room temperature.

Enjoy!