Roasted Sweet Potato, Apple, and Quinoa Salad

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

Roasted Sweet Potato, Apple, and Quinoa Salad | Salted Kitchen

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.


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.

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.

rosemary and roasted sweet potatoes

Roasted Sweet Potato, Apple, and Quinoa Salad

loosely adapted from Food & Wine

serves 4

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 apple, cored and chopped (such as honeycrisp, fuji, or pink lady)
2 packed cups baby arugula
2 tablespoons toasted pumpkin seeds

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


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.

Quinoa salad with sweet potatoes, crisp apples, arugula, and pepitas.

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  • Reply Clarine October 8, 2013 at 9:22 am

    Reblogged this on plage et soleil.

  • Reply Yonder Wild October 8, 2013 at 9:24 am

    This looks delicious…I’m inspired!

  • Reply SpunkyFitessJunky October 8, 2013 at 9:49 am

    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 Lattes and Leggings October 8, 2013 at 11:35 am

      Yikes is right. I’ll take quinoa over grits any day lol Hope you can find some more delicious options while you’re there :)

  • Reply Yaşar Norman October 8, 2013 at 10:07 am

    Reblogged this on yasarnorman.

  • Reply citymeetscountry October 8, 2013 at 10:07 am

    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!

    • Reply Lattes and Leggings October 8, 2013 at 11:38 am

      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 tinywhitecottage October 8, 2013 at 10:11 am

    This is a fabulous fall salad. Great colors and flavors.

  • Reply fransiscanadya October 8, 2013 at 10:26 am

    Reblogged this on くらうど means cloud.

  • Reply frugalfeeding October 8, 2013 at 11:02 am

    I’m rather liking sweet potato at the moment, this salad sound delicious and autumnal. Great stuff!

  • Reply sophiazerg October 8, 2013 at 11:02 am

    Love this – saving it for this weekend’s thanksgiving dinner menu. :)

  • Reply Ada ~ More Food, Please October 8, 2013 at 11:07 am

    This looks delicious, and I like how healthy it is! Contains many ingredients that I love. Thanks for sharing :)

  • Reply Rise With the Birds October 8, 2013 at 1:36 pm

    This looks AMAZING.

  • Reply thebrookcook October 8, 2013 at 2:56 pm

    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!

  • Reply dtafakari October 8, 2013 at 3:53 pm

    That looks delicious!

  • Reply everydaysarahjane October 8, 2013 at 9:26 pm

    That looks and sounds delicious!

  • Reply mskateelizabeth October 8, 2013 at 11:26 pm

    Yum, this looks amazing! This would be great for lunches at work…

  • Reply olioviadellafonte October 9, 2013 at 8:55 am

    I love sweet potatoes ! and my rosemary here in Italy has a fantastic smell !!!
    Love your posts !

  • Reply glutenfreebudgetguru October 9, 2013 at 2:44 pm

    Looks de-lish! Can’t wait to give it a wirl. And I love homemade salad dressings! I have a stellar cilantro-lime dressing I will be posting tomorrow, just FYI ;)

  • Reply Apple and Wheat Berry Salad | Dinner of Herbs March 21, 2014 at 7:01 am

    […] this salad look interesting and […]

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