When I say you’re going to become obsessed with the roasted sweet potato quinoa and arugula salad, I mean it.
Like seriously! It is the best healthy and easy-to-make salad that I can 100% bet that you will love.
Plus, the sweet and spicy dressing? That takes this dish to a whole new level.
This roasted sweet potato quinoa and arugula salad is packed with wholesome ingredients and perfect for a quick lunch, dinner, or even meal prep.
With its deliciousness, it’s bound to become a go-to dish in your kitchen.
Why You’ll Love This Roasted Sweet Potato Quinoa and Arugula Salad
This salad isn’t just another ordinary salad. It’s a great combination of textures and flavors that even the pickiest of eaters will love.
Here’s what makes it special:
Nutrient-packed: Sweet potatoes bring that natural sweetness and lots of vitamins. The quinoa adds protein and fiber, and the arugula gives it that peppery kick with loads of antioxidants.
Versatile: You can enjoy it as a main dish or a side (I prefer it as a main dish), and it’s easy to customize with your favorite toppings.
Quick and simple: The recipe is straightforward and takes less than an hour to prepare.
Health Benefits of Roasted Sweet Potato Quinoa and Arugula Salad
If you are curious about the health benefits of making this dish, let me share some benefits to convince you why you should give this dish a try.
For one, sweet potatoes are packed with beta-carotene, vitamin C, and potassium, all of which support immunity and overall health.
Quinoa is a complete protein, making it a great choice for vegetarians or vegans, and it is also rich in magnesium and iron.
Arugula, on the other hand, is low in calories and is packed with vitamins A, C, and K, as well as calcium.
Lastly, topping it with pumpkin seed (which I did) not only adds a nice crunch but also delivers magnesium, zinc, and healthy fats, bringing both flavor and nutrition.
Are you convinced yet? If so, it’s time to go pick up the ingredients.
Ingredients for Roasted Sweet Potato Quinoa and Arugula Salad
Sweet Potatoes: You can keep the skin on or take it off. It’s up to personal preference. Just make sure you dice them into 1-inch cubes for even cooking.
Quinoa: Rinse it well before cooking to remove any bitterness. I chose to cook mine in bone broth for extra flavor and nutrients, but feel free to cook it in water if that’s what you prefer.
Arugula: Be sure to wash and dry it thoroughly before using. A great alternative would be baby kale if you don’t have arugula.
Avocado: Dice it just before serving to prevent browning.
Pumpkin Seeds: These add crunch. You can substitute with sunflower seeds or chopped almonds if desired.
Cucumber: I used this to balance the richness of the other ingredients. Dice into small pieces for easy mixing.
Red Bell Pepper: I used yellow bell pepper, but any bell pepper works. Dice it into small pieces for an even texture.
Ingredients for the Dressing
Olive Oil: This forms the base dressing. Use high-quality extra virgin olive oil for the best flavor.
Apple Cider Vinegar: Adds a tangy kick that balances the sweetness of the sweet potatoes.
Dijon Mustard: It adds creaminess to the dressing.
Honey or Maple Syrup: Definitely do not skip the sweetness. This brings the dressing together.
Lemon Juice: I used the juice of half a lemon.
Garlic: I highly recommend using fresh minced garlic for the best flavor.
Salt and Pepper: To taste.
How to Make Roasted Sweet Potato Quinoa and Arugula Salad
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F if you live in the US or 200°C for the rest of the world.
Toss the diced sweet potatoes with some avocado oil, salt, and pepper.
Spread the potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
Allow them to cool slightly before adding to the salad.
Step 2: Cook the Quinoa
Combine the quinoa according to your package instructions with water or bone broth (which I prefer) in a medium saucepan.
Bring to a boil, reduce the heat to low, cover, and simmer for about a few minutes or until the liquid is absorbed.
Remove from heat and fluff with a fork and set aside.
Step 3: Prepare the Dressing
In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, lemon juice, minced garlic, salt, and pepper until well combined.
Step 4: Assemble the Salad
In a large bowl, combine the roasted sweet potatoes, cooked quinoa, arugula, diced avocado, pumpkin seeds, cucumber, and red bell pepper.
Drizzle the dressing over the salad and gently toss to combine.
Step 5: Serve and Enjoy
Transfer the salad to a serving bowl or plate and enjoy immediately.
This salad is perfect as a main course or a side dish and pairs beautifully with grilled proteins.
Tips for Customizing Your Salad
- Add Protein: Include honey garlic chicken, oven-baked salmon, or tofu for a more filling meal.
- Switch the Greens: If arugula isn’t your favorite, try spinach, baby kale, or mixed greens.
- Extra Crunch: Swap pumpkin seeds for toasted walnuts, pecans, or sunflower seeds.
- Herbs: Fresh parsley or cilantro can add an extra layer of flavor.
This roasted sweet potato quinoa and arugula salad is not only visually appealing but also packed with nutrients and flavor.
Whether you’re meal prepping for the week or serving it at a gathering, it’s guaranteed to impress.
Let me know how you customize this recipe in the comments below!
Roasted Sweet Potato Quinoa and Arugula Salad
Ingredients
- 2 sweet potatoes - medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 cup quinoa - rinsed
- 2 cups bone broth - or vegetable broth, or water (for cooking quinoa)
- 4 cups arugula - fresh, washed
- ¼ cup pumpkin seeds - roasted pumpkin seeds
- ¼ cup cucumber - diced
- ¼ cup bell pepper - diced red or yellow bell pepper
- ¼ cup red onion - thinly sliced (optional)
- 1 avocado - diced
For The Dressing
- 3 tbsp oil - I used avocado oil
- 1½ tbsp apple cider vinegar
- 1½ tsp dijon mustard
- 1 tbsp honey - or maple syrup
- 1 garlic clove - finely minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice - Juice of half a lemon
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender. Set aside to cool slightly.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water or bone broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa absorbs all the liquid. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, garlic, lemon juice, salt, and pepper until well combined.
- In a large bowl, combine the roasted sweet potatoes, cooked quinoa, arugula, pumpkin seeds, cucumber, red bell pepper, red onion (if using), and avocado. Pour the dressing over the salad and toss gently to combine.
- Transfer the salad to a serving bowl or plate, and enjoy immediately.
