This transitional summer to fall salad is made with hearty quinoa and roasted sweet potatoes. Lemon, parsley, pistachios, dates, vegan feta, and balsamic pickled shallots round out the mix in this vegan and gluten free salad.
I feel my body beginning to shift to the next season, craving warmer foods, spices, and the sweet grounding roots of autumn. This of course is a bit of a problem considering our highs are still regularly reaching the upper 90s here in Houston! So, I find myself in this odd transitional period, with one foot reaching longingly for autumn with the other planted firmly in summer. It’s a precarious place to be but I’m trying to enjoy it.
Luckily, the farm I photograph weekly is just starting to harvest sweet potatoes and has already made a couple of abundant butternut squash harvests. I decided to use the first sweet potatoes of the season in this filling and incredibly delicious quinoa salad. The flavors and textures going on here are lovely, plus leftovers can be eaten straight from the fridge without any worry of re-heating!
Sweet Potato Quinoa Salad
- Total Time: 40-45 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
This transitional summer to fall salad is made with hearty quinoa and roasted sweet potatoes. Lemon, parsley, pistachios, dates, vegan feta, and balsamic pickled shallots round out the mix in this vegan and gluten free salad.
Ingredients
- 1 large or 2 small shallots
- 1/2 cup balsamic vinegar
- 1 smashed garlic clove
- 3 small sweet potatoes, diced into bite-sized pieces (roughly 3 cups)
- olive oil
- sea salt to taste
- 1 cup dry quinoa
- juice of 1 lemon
- 1 bunch flat leaf parsley, minced
- 1/3 cup raw pistachios, roughly chopped
- 2–3 medjool dates, pitted & chopped
- 4–6 oz crumbled vegan (or standard) feta
Instructions
Make your balsamic pickled shallots first. Thinly slice your shallot, separate the slices, then add them to a small bowl or jar. To a small sauce pan, add the balsamic vinegar, a good pinch of sea salt, and the smashed garlic clove. Heat the vinegar over medium heat. Once it just barely starts to simmer, remove it from the heat and carefully pour it over the shallots. Stir, then allow the shallots to pickle for at least 30 minutes. These can be made ahead of time and stored in the fridge if you like.
Preheat your oven to 375 degree. Arrange the diced sweet potatoes on a baking sheet then drizzle with olive oil and a sprinkle of salt. Mix with your hands to evenly coat the sweet potatoes. Roast the sweet potatoes in your preheated oven until tender, about 25-30 minutes. Set them aside to cool while you prep the rest of the salad.
While the sweet potatoes are roasting, cook your quinoa according to the package instructions. Allow the quinoa to cool for at least 15-20 minutes before commencing with the rest of the recipe.
To your quinoa, add the sweet potatoes, the juice of a lemon, parsley, pistachios, dates, feta, and your balsamic pickled shallots along with a glug of olive oil and a big pinch of salt. Toss to mix, then add more olive oil/salt/pepper as needed. I ended up adding a little of the balsamic vinegar pickling liquid to mine as well.
Enjoy the salad at room temperature or chilled.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: salad
