With roasted sweet potatoes, fluffy quinoa, and creamy tahini dressing, this salad is pure autumn sunshine in a bowl. Cozy, nourishing, and meal-prep friendly.

Why You’ll Love This Recipe

• Roasted sweet potatoes bring warm, caramelized flavor
• Vegan-friendly but filling enough for everyone
• Great for make-ahead lunches

Equipment You’ll Need

• Sheet pan
• Oven
• Cutting board + knife
• Salad bowl

Ingredients

• 1 large sweet potato, cubed
• 1 tbsp olive oil
• 2 cups mixed greens
• 1/4 cup cooked quinoa
• 2 tbsp tahini dressing
• 1 tbsp toasted pumpkin seeds (optional)

Instructions

1. Preheat oven to 400°F. Toss sweet potato cubes with olive oil and spread on a sheet pan.
2. Roast for 25 minutes, flipping halfway, until golden and tender.
3. In a salad bowl, layer greens, quinoa, and roasted sweet potato.
4. Drizzle with tahini dressing and sprinkle with pumpkin seeds.

Serving Suggestions

• Serve with pita and hummus on the side
• Pair with roasted salmon or chicken for a heartier meal

Make-Ahead and Storage Tips

• Roast sweet potatoes and cook quinoa up to 3 days ahead
• Store salad and dressing separately; combine when serving

Yield: 4 servings

Golden Glow Sweet Potato Salad

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

Cook Mode

Keep the screen of your device on

Ingredients

• 1 large sweet potato, cubed

• 1 tbsp olive oil

• 2 cups mixed greens

• 1/4 cup cooked quinoa

• 2 tbsp tahini dressing

• 1 tbsp toasted pumpkin seeds (optional)

Directions

• Preheat oven to 400°F. Toss sweet potato cubes with olive oil and spread on a sheet pan.
• Roast for 25 minutes, flipping halfway, until golden and tender.
• In a salad bowl, layer greens, quinoa, and roasted sweet potato.
• Drizzle with tahini dressing and sprinkle with pumpkin seeds.

Like this recipe?

Follow @dinnerendeavor on Pinterest