This sweet potato quinoa salad holds up beautifully. The roasted sweet potatoes and fire-roasted corn keep their flavor, and the maple vinaigrette only gets better with time. This sweet potato quinoa salad is full of color and texture, from the tender roasted beets to the crisp baby kale. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Sweet Potato Quinoa SaladSweet Potato Quinoa Salad RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make this sweet potato quinoa salad when I want a hearty and flavorful salad. Here’s what makes it special: Roasted Goodness: The roasted sweet potatoes and beets bring out a deep, natural sweetness that makes this salad stand out. It reminds me of this Farro Salad. Balanced and Bright: The maple vinaigrette ties everything together with just the right mix of tangy and sweet. Hearty and Wholesome: With quinoa, kale, and roasted veggies, this salad is filling enough to be a full meal. It’s packed with nutrients but never feels heavy. Easy to Prep Ahead: Everything can be roasted and cooked in advance, so all you have to do is toss it together when you’re ready to eat. It’s perfect for meal prep or easy weeknight dinners. Versatile and Fresh: You can swap in your favorite toppings – feta, pumpkin seeds, or avocado all work beautifully. It’s flexible, just like this Mexican Quinoa (One Pot), which also makes healthy eating simple and satisfying. Key Recipe Ingredients Apple Cider Vinegar – Adds bright acidity to the maple vinaigrette and balances the sweetness of the syrup. White wine vinegar can work in a pinch. Pure Maple Syrup – Brings natural sweetness and depth to the vinaigrette. Honey can be used if you don’t have maple syrup. Whole Seed Dijon Mustard – Adds tang and texture to the dressing while helping it emulsify. Regular Dijon or spicy brown mustard are good substitutes. Sweet Potatoes – Roasted until tender, they add a naturally sweet and hearty base to the salad. Pre-cut sweet potatoes save time if you’re in a hurry. Beets – Roasted and cubed, they bring earthy flavor and vibrant color. Golden beets can be used for a milder taste. Quinoa – Provides protein and a nutty texture that ties the salad together. I like to cook it in vegetable or chicken broth for extra flavor. Fire Roasted Corn – Adds a smoky-sweet note and a bit of crunch. Regular sweet corn works fine if fire roasted isn’t available. Baby Kale Leaves – Offer a tender, slightly peppery green base. Spinach or arugula can be swapped in if preferred. Crumbled Feta Cheese – Adds creamy, tangy contrast to the sweet and earthy flavors. Goat cheese is another tasty option. Roasted Pumpkin Seeds – Give a salty crunch that complements the soft veggies and quinoa. Sunflower seeds or chopped nuts also work. Substitutions And Variations Here are some of our favorite substitutions and variations: Protein Options: I like to add grilled chicken or roasted chickpeas when I want extra protein. You can also toss in cooked shrimp or tofu for a different vibe. Grain Swaps: Quinoa is great here, but farro, couscous, or brown rice all work too. Use whatever you have in your pantry. Veggie Mix-Ins: Try adding roasted carrots, Brussels sprouts, or red bell peppers for more color and texture. You can also toss in fresh spinach if you’re out of kale. Step-By-Step Recipe Instructions Whisk together the vinaigrette ingredients and chill until ready to use. This gives the flavors time to meld and balance. Wrap beets in foil and roast at 450°F for about 1 hour until fork-tender. Let cool, peel, and cube for natural sweetness and color. Toss cubed sweet potatoes with olive oil, salt, and pepper, and roast at 450°F for 20–30 minutes until golden and soft. Let cool to room temperature. Rinse and cook quinoa according to package directions, preferably in broth for more flavor. Let it cool completely for best texture in the salad. In a large bowl, gently toss together the cooled sweet potatoes, roasted beets, quinoa, corn, and kale. This forms the hearty base of the salad. Drizzle with the maple vinaigrette and toss gently to coat. Add toppings like feta, pumpkin seeds, or avocado just before serving for freshness and crunch. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep the Dressing Early: The maple vinaigrette keeps beautifully for up to two weeks in the fridge. Whisk it up, pour it into a jar, and give it a quick shake before using. Roast Veggies in Advance: You can roast the sweet potatoes and beets a day or two ahead. Once cooled, store them in separate airtight containers in the fridge until you’re ready to assemble. This sweet potato quinoa salad is one of those recipes that proves healthy food can still taste amazing. What To Serve with Sweet Potato Quinoa Salad Main Dishes This Sweet Potato Quinoa Salad pairs beautifully with hearty mains. We love serving it alongside the Burrito Bowl Recipe for a colorful, flavor-packed meal. It’s also great next to a cozy bowl of Chicken Stew with Sweet Potatoes. Light Lunches For a light and satisfying lunch, serve this salad alongside a Grilled Panini Sandwich, Rotisserie Chicken Salad Sandwich, or a slice of Crustless Quiche. Print Sweet Potato Quinoa Salad This sweet potato quinoa salad holds up beautifully. The roasted sweet potatoes and fire-roasted corn keep their flavor, and the maple vinaigrette only gets better with time. Course SaladCuisine AmericanDiet Gluten Free, VegetarianMethod mix, roast Prep Time 30 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 30 minutes minutes Servings 8 servings Calories 256kcal Author Amy Dong IngredientsMaple Vinaigrette Dressing⅔ cup apple cider vinegar⅓ cup extra virgin olive oil4 tablespoons pure maple syrup2 tablespoons Dijon mustard coarse whole seed1 teaspoon onion powder or dried minced onion½ teaspoon kosher salt¼ teaspoon freshly ground black pepperFor the Salad2 cups sweet potatoes peeled and cubed3 tablespoons olive oil½ teaspoon kosher salt¼ teaspoon black pepper2 whole beets small to medium size½ cup dry quinoa rinsed/drained, and cooked according to package instructions*1 cup fire roasted corn from can or frozen, drained2 cups baby kale leavesTopping Optionsfeta cheese crumbledroasted pumpkin seedsavocado sliced InstructionsIn a bowl, whisk together all dressing ingredients until well combined. Transfer to a and chill until ready to use.Set oven to 450F, with rack on middle position. Wrap beets tightly in foil and roast on a lined baking pan for 1 hour or until beets are tender. Once cool enough to touch, unwrap roasted beets, gently peel, and cube. Set aside until ready to use.Set oven to 450F, with rack on upper middle position. Line a large baking sheet with foil; grease foil and set aside. Place peeled/cubed sweet potatoes on sheet. Drizzle with olive oil, kosher salt, and pepper. Toss to coat. Roast 20-30 minutes or until tender. Let cool and set aside.Serve: All ingredients should be cooled or at room temp before combining. In serving bowl, gently toss together the roasted sweet potatoes, roasted beets, quinoa, corn, and kale. Add desired amount of prepared Maple Vinaigrette and toss to coat. Add desired toppings and serve immediately. Notes When cooking quinoa, I prefer to use vegetable or chicken broth instead of plain water. Allow cooked quinoa to fully cool before using in salad. Almost everything in this salad can be prepped ahead of time. Once roasted veggies are cool, cover and keep in fridge until ready to use. Do not add dressing until ready to serve. If your store carries pre-cut sweet potatoes, grab them. It will make your life that much easier.  One might be tempted to skip the roasting of sweet potatoes and beets, but please roast them. It’s super easy to roast your own veggies, and they taste so much better.  I use fire roasted corn from frozen, but feel free to use your favorite sweet corn kernels if you can’t find the fire roasted ones. Quinoa should always be rinsed thoroughly before cooking, as the rinsing helps remove a slight bitter flavor that can sometimes accompany quinoa. I use my super fine sieve to ensure my quinoa stays put during rinsing. I keep extra Maple Vinaigrette dressing in an airtight bottle for all the future salads. The dressing lasts several weeks in fridge. This recipe is part of our Rice and Quinoa Recipes Collection. We love serving it alongside a  Rotisserie Chicken Salad Sandwich for a light and satisfying lunch.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 256kcal | Carbohydrates: 26g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 419mg | Potassium: 365mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6411IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 1mg Frequently Asked Questions Do I have to roast the vegetables? Roasting really brings out the natural sweetness of the sweet potatoes and beets, so it’s worth the extra step. If you’re short on time, you can steam or microwave them, but the flavor won’t be quite the same. Should the salad be served warm or cold? This salad is best served at room temperature or chilled. Let the roasted vegetables and quinoa cool completely before assembling so the kale doesn’t wilt and the dressing coats everything nicely. What type of quinoa works best? Any variety works, but white quinoa has the lightest texture. Just be sure to rinse it thoroughly to remove bitterness and let it cool fully before adding it to the salad. Can I make this salad vegan? Absolutely. Just skip the feta cheese or use a plant-based alternative. The rest of the ingredients are naturally vegan-friendly. How long does it keep? Store leftovers in an airtight container in the fridge for up to 3–4 days. Keep the dressing separate until you’re ready to eat, and toss just before serving. The maple vinaigrette also keeps well in the fridge for up to two weeks. More to Cook and Eat Sweet Potato Casserole with Pecan Topping – This sweet potato casserole is a major highlights of every holiday meal. Everyone loves the crispy pecan brown sugar topping. Sweet Potato Hummus – This Sweet Potato Hummus is super easy and healthy! It’s perfect for parties during the holiday season or delicious guilt-free snacking all year round. Asian Rice Salad – This Asian Rice Salad is an exciting blend of flavors, color, and texture. The blend of grains and greens with sesame ginger dressing that’s scrumptious! Wild Rice Pilaf – This wild rice pilaf recipe creates a side dish that’s full of delicious flavor. You can make this easy rice pilaf ahead of time, as it reheats well. Great for holidays and everyday meals. The post Sweet Potato Quinoa Salad appeared first on Chew Out Loud.