Dinner

Quinoa Sweet Potato Salad Recipe

ByIsabella Vance February 11, 2026February 11, 2026

Introduction

This Quinoa Sweet Potato Salad combines the natural sweetness of roasted sweet potatoes with crunchy maple-glazed walnuts and hearty chickpeas. It’s a nourishing, flavorful dish perfect for a light lunch or as a side for dinner.

The image shows clear square containers with three main layers of food. The bottom layer is made of cooked quinoa, which looks light beige with small dark bits mixed in, filling a bit less than half the container. On one side, there are fresh green lettuce leaves spread next to the quinoa. The top layer has roasted orange sweet potato cubes and golden brown chickpeas evenly scattered, along with some walnut pieces that add texture. A creamy white sauce is drizzled over the chickpeas and sweet potatoes, adding a smooth finish. The containers are placed on a white marbled surface and a clear bowl with a spoon and some light sauce is seen nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes, peeled and diced
2 shallots, peeled and roughly chopped
A sprig of rosemary or thyme
A pinch of salt
A swizzle of olive oil
1 14-ounce can chickpeas
1 cup whole walnuts
2 tablespoons maple syrup
Cooked quinoa (for serving, optional)
Baby kale (for serving, optional)
Dressing of choice (see notes)

Instructions

Step 1: Preheat the oven to 425 degrees Fahrenheit.
Step 2: Arrange the diced sweet potatoes on a large sheet pan with the chopped shallots and the sprig of rosemary or thyme. Toss everything with olive oil and a pinch of salt.
Step 3: Roast the vegetables in the oven for 20 minutes.
Step 4: Remove the pan, add the chickpeas, and stir to mix. Return the pan to the oven and roast for another 20 minutes.
Step 5: While roasting, toss the walnuts with maple syrup and a little more salt.
Step 6: Add the maple-glazed walnuts to the pan with the sweet potatoes and chickpeas. Stir everything together and roast for an additional 5 minutes.
Step 7: Remove the herb stems, then serve the roasted mixture warm over cooked quinoa and baby kale. Drizzle with your favorite dressing before serving.

Tips & Variations

Swap baby kale for spinach or arugula if you prefer a different leafy green.
Try using toasted pecans instead of walnuts for a different flavor and texture.
A lemon-tahini dressing pairs wonderfully with the roasted flavors in this salad.
For added protein, sprinkle with crumbled feta or goat cheese if you’re not avoiding dairy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, or enjoy cold as a salad. Keep dressing separate until ready to serve to maintain freshness.

How to Serve

A clear square container holds a layered salad on a white marbled surface, starting with a base of fresh leafy greens at the bottom. Above the greens is a mix of roasted orange sweet potato cubes, golden chickpeas, and lightly browned walnuts, creating a varied texture and warm color palette. A spoon held by a woman's hand pours a smooth, creamy white sauce over the roasted mix, drizzling it gently across the surface. The close-up view focuses on the sauce, the roasted ingredients, and the vibrant green leaves beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this salad is naturally vegan as long as you use a vegan dressing or none at all. The ingredients listed are plant-based and packed with nutrients.

Is quinoa necessary for this recipe?

Quinoa is optional and used here for added protein and texture. You can enjoy the roasted sweet potato mixture on its own or pair it with other grains like couscous or brown rice.