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A white serving platter filled with the roasted sweet potato and spinach salad.

Roasted Sweet Potato Salad

Robyn
This nourishing sweet potato and quinoa salad with spinach, feta and walnuts, is packed with delicious ingredients to create a healthy gluten-free salad full of flavour!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, Salad, Side Dish
Cuisine International
Servings 4 people
Calories 748 kcal

Equipment

  • baking tray lined with baking paper

Ingredients
  

  • 700 g sweet potato cut into 1-2 cm cubes. Leave the peel on if you prefer.
  • 1 tablespoon olive oil
  • 1 teaspoon sumac
  • salt
  • black pepper
  • ½ c / 100g quinoa uncooked
  • 120 g baby spinach
  • 400 g tinned chickpeas drained and rinsed
  • 100 g feta cheese
  • 70 g walnuts
  • 2 tablespoons pumpkin seeds pepitas, toasted
  • 1-2 tablespoons fresh mint
  • extra sumac for serving

Lemon Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon Dijon mustard
  • salt
  • black pepper

Instructions
 

Cook The Quinoa

  • Tip the quinoa into a sieve then wash well under a running tap to remove the bitter tasting saponins.
  • Cook the quinoa according to the packet instructions, drain well and leave to cool.

Roast The Sweet Potato

  • Meanwhile, heat the oven to 200℃ fan / 220℃ / 428℉.
  • Line a baking tray / sheet with baking paper.
  • Place the cubed sweet potato onto the tray, drizzle with 1 tablespoon oil, and sprinkle with the sumac. Season with salt and black pepper.
  • Roast for 25-30 minutes, stirring half way through.
  • Tip the walnuts and pumpkin seeds into a small baking tray and pop into the oven for 3-5 minutes, until golden.
  • Leave the sweet potato, walnuts and pumpkin seeds to cool to room temperature.

Make The Lemon Dressing

  • Add the olive oil, lemon juice, dijon mustards, salt and black pepper to a jar or small bowl and shake / mix to combine. Set aside.

Make The Salad

  • Combine the cooked quinoa with the sweet potatoes, chickpeas, baby spinach and walnuts and pumpkin seeds and mint.
  • Stir in the dressing then spoon the salad out onto a serving plate or bowl.
  • Crumble over the feta cheese and sprinkle with extra sumac.
  • Serve the salad immediately.
  • Any leftovers will keep in an airtightcontainer in the fridge for up to 2 days.

Notes

INGREDIENTS NOTES
  • Sumac – this tart, tangy spice with its beautiful red hue adds a slight citrusy tang to the sweet potato. If you don’t have it then omit it.
  • Sweet potato – or substitute with butternut squash or pumpkin.
  • Feta – or substitute with goats cheese.
  • Chickpeas – I also like to use cooked brown lentils in this salad if I don’t have chickpeas.
  • Walnuts – substitute with almonds, or leave out altogether if you want a nut-free salad. The pumpkin seeds / pepitas provide the crunch.
MAKE AHEAD
I recommend serving the salad immediately after mixing together as the spinach can wilt and become watery. However you can make various elements to the salad ahead:
  • Roast the sweet potatoes – and store in the fridge, covered, for up to 3 days.
  • Toast the walnuts and pumpkin seeds - and store in an airtight container for up to 3-5 days.
  • Make the lemon dressing – and store in the jar in the fridge for up to 3 days.

Nutrition

Calories: 748kcalCarbohydrates: 84gProtein: 24gFat: 38gSaturated Fat: 7gPolyunsaturated Fat: 13gMonounsaturated Fat: 15gTrans Fat: 0.003gCholesterol: 22mgSodium: 421mgPotassium: 1334mgFiber: 17gSugar: 13gVitamin A: 27834IUVitamin C: 16mgCalcium: 289mgIron: 7mg
Keyword quinoa salad, sweet potato salad

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