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

Roasted Sweet Potato Salad - AU Cups

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 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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