Roasted Sweet Potato, Apple, and Quinoa Salad

Roasted Sweet Potato, Apple, and Quinoa Salad | Lattes & Leggings

Have you ever been apple picking? Me neither. It’s something I’ve always wanted to do along with picking a pumpkin from a giant pumpkin patch. They will remain on my fun things “to do” list, but for now we have a salad that celebrates Fall in a bowl.

quinoa-sweet-potato

I have a thing for sweet potatoes. Especially when they’re simply roasted with salt and pepper. Nothing complicated. In fact, this salad is far from complicated. Crisp apples, roasted sweet potatoes, peppery arugula, and quinoa tossed in an apple cider vinaigrette. Then there are toasted pumpkin seeds for some added crunch.

rosemary and roasted sweet potatoes

The vinaigrette is seasoned with minced shallots and rosemary. I love rosemary this time of year. It adds an earthiness without being overpowering. It’s more of a subtle background flavor. This salad is full of flavors and textures that never gets boring.

Roasted Sweet Potato, Apple, and Quinoa Salad | Lattes & Leggings

Roasted Sweet Potato, Apple, and Quinoa Salad
loosely adapted from Food & Wine

serves 4

Ingredients
1 cup quinoa
1 sweet potato, peeled and cut into 1/2-inch cubes
extra virgin olive oil, for drizzling
kosher salt and freshly ground black pepper
1 crisp apple, cored and chopped (such as honeycrisp, fuji, or pink lady)
2 packed cups baby arugula
2 tablespoons toasted pumpkin seeds

Vinaigrette:
2 tablespoons apple cider vinegar
1 small shallot, finely chopped
1 teaspoon finely chopped fresh rosemary
1 teaspoon dijon mustard
3 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper

Directions
Preheat the oven to 400 degree F. Line a baking sheet with parchment paper.

In a small saucepan, bring 1 1/2 cups of water to a boil over high heat. Add the quinoa, give it a quick stir, and cover with a tight fitted lid. Simmer for 15 minutes over low heat. Turn off the heat and allow the quinoa to steam covered for 5 minutes. Remove the lid and fluff with a spoon. All of the water should have absorbed. Transfer to a large serving bowl.

Meanwhile, arrange the sweet potatoes on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast for 20 to 25 minutes until tender. 

In a small bowl, whisk together the vinegar, shallot, rosemary, dijon mustard, and olive oil. Season with salt and pepper. Pour the vinaigrette over the quinoa. Add the sweet potatoes, apples, arugula, and pumpkin seeds. Toss to coat. Season with salt and pepper to taste and serve.

20 Comments

SpunkyFitessJunky

i’d like to think i am going to make this, but hopefully i can just find it on a menu while i am on vacation in Charleston, SC this weekend. I think the odds are against me bc every menu I’ve seen includes some form of grits… yikes

Reply
citymeetscountry

This sounds great I will make this today! And yes I have been apple picking and to the pumpkin patch. You should do it! It is a lot of fun and the orchards are so pretty. I do not recommend cutting your own Christmas tree though, it is WORK!

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Lattes and Leggings

Ah the whole apple and pumpkin picking sounds like so much fun! I went to a Christmas tree farm once and picked out a tree..of all things lol. Hope you enjoy the salad :)

Reply
thebrookcook

I love Grace Parisi’s recipes in Food & Wine. This looks DELISH! I only have red quinoa- but I am sure it will work just as well. Thanks!

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