This delightfully festive, healthy fall salad is a celebration of the season, combining the earthy sweetness of roasted sweet potatoes, the nutty texture of quinoa, and the vibrant colors of fresh vegetables. Whether you’re enjoying it as a light lunch, a satisfying dinner, or a festive side dish for your Thanksgiving or holiday table, this healthy fall salad is sure to become a fall favorite. Delicious, easy, and can be stored in the fridge for up to two days. Keep dressing refrigerated and drizzle when you are ready to serve 🙂

Quinoa Sweet Potato salad with a delightful maple vinaigrette

Maple Vinaigrette Dressing:

  • ⅔ cup apple cider vinegar
  • ⅓ cup extra virgin olive oil
  • 4 TB pure maple syrup
  • 2 TB coarse whole-seed Dijon mustard
  • 1 tsp onion powder or dried minced onion
  • ¼ – ½ tsp kosher salt
  • ¼ tsp ground black pepper

For the Salad:

  • 2 cups sweet potatoes, peeled and cubed
  • 3 TB olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 small beets, whole (fresh or canned, no salt added)
  • ½ cup dry rainbow quinoa, rinsed/drained, and cooked according to package instructions*
  • 1 cup fire-roasted corn, from can or frozen, drained
  • 2 cups baby kale leaves

To top it off:

  • Crumbled feta cheese
  • Salted/roasted pumpkin seeds or pepitas or sliced almonds
  • Sliced avocado

Instructions:  

Depending on your available time, you can choose to roast or use organic canned beets. Choose to roast or saute the sweet potatoes to your liking. Remember, there are always ways to eat healthy fall salads and save time! Or, you can plan ahead and prepare the vegetables and dressing in advance for a quick and easy meal.

  1. Do ahead or the night before:  In a bowl, whisk together all dressing ingredients until well combined.  Chill in the fridge until ready to use.
  2. Cook the quinoa according to the package instructions. Use a saucepan, or I like to use my rice cooker. When it is slightly cooled, make sure you fluff the quinoa with a fork. 
  3. Preheat the oven to 450F, with rack on middle position. Wrap beets tightly in foil and roast on a lined baking pan for 1 hour or until beets are tender. Once cool enough to touch, unwrap roasted beets, gently peel, and cube. Set aside until ready to use. OR skip this process and purchase organic canned beets.
  4. Set oven to 450F, with rack on upper middle position. Line a large baking sheet with foil; grease foil and set aside. Place peeled/cubed sweet potatoes on sheet. Drizzle with olive oil, kosher salt, and pepper. Toss to coat. Roast 20-30 minutes or until tender. Let cool and set aside.Or saute’ sweet potatoes in a pan until lightly brown and slightly tender.
  5. When ready to serve: Ensure that all of the salad ingredients have cooled to room temperature before combining them. In serving bowl, gently toss together the roasted sweet potatoes, roasted beets, quinoa, corn, and kale. Add desired amount of prepared Maple Vinaigrette and toss to coat. Add desired toppings and serve! Enjoy!
  6. Serve in mason jars and store in the fridge for a great healthful meal prep. An easy to go healthy fall salad! 

As the leaves change, let this recipe be your inspiration for a season of wellness and delicious, wholesome eating. Complement this healthy fall salad with a personalized fitness plan or health coaching from Joy! Contact Joy now to learn more and schedule your sessions.

Special offer: 6 sessions for $199. Virtual or in-studio options are available.

Let Joy help guide you towards a healthier and more vibrant fall season!

 

Adopted and tweaked to my liking from the Chew out loud recipe blog.