Quinoa Salad with Roasted Sweet Potato and Pomegranate
This quinoa salad with roasted sweet potato and pomegranate is the perfect fresh and healthy dish for warm days, easy dinners and relaxed weekend BBQs. Packed with nourishing ingredients and vibrant flavours, it’s simple to make and ideal for busy families who want something delicious without the fuss.
If you love easy, family-friendly meals, you’ll also enjoy my 2-minute slow cooker roast lamb. It follows that same no-fuss approach and pairs beautifully with this salad. The combination of caramelised sweet potato, juicy pops of pomegranate, creamy feta and fresh herbs makes this dish feel a little bit special, while still being incredibly easy to throw together.
Whether you’re hosting a BBQ, prepping lunches, or planning a quick weeknight dinner, this quinoa salad is a reliable crowd-pleaser. Light yet filling, fresh yet satisfying, it’s one of those recipes that keeps everyone coming back for more.
💛 Why You’ll Love This Recipe
Fresh, healthy and full of flavour
Perfect for BBQs, meal prep or lunch
Easy to make with simple ingredients
Naturally gluten-free
Family-friendly and versatile
❓ FAQ
Can I make this quinoa salad ahead of time?
Yes! Prep everything ahead and toss together before serving.
Can I use pumpkin instead of sweet potato?
Absolutely - it works beautifully.
How long does it last?
Up to 3 days in the fridge (store dressing separately if possible).
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Quinoa Salad
Ingredients
- 1 sweet potato, or ½ pumpkin, cut into cubes
- 1 Spanish onion, cut into cubes
- Olive Oil
- Salt and Pepper
- 2 cups quinoa
- 2 cups chicken stock
- 2 handfuls baby spinach leaves
- 100 g feta or goats cheese (crumbled)
- 1 handful fresh mint
- ½ avocado, diced
- ½ pomegranate or
- ⅓ cup dried sweetened cranberries (optional)
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- Squeeze half a lime
- Salt and Pepper
Instructions
- Preheat your oven to 180ºC and line a baking tray with baking paper.
- Place the sweet potato and onion cubes on the prepared tray. Drizzle with oil, season with salt and pepper, and toss to coat. Spread the vegetables out evenly on the tray. Roast for 20-30 minutes, tossing halfway through, until the vegetables are tender.
- While the vegetables are roasting, rinse the quinoa under running water until the water runs clear. Place the quinoa in a saucepan with the stock. Bring to a boil, then reduce the heat to low. Cover and simmer for 12 minutes or until all the liquid is absorbed and the quinoa is tender. Remove from the heat, leave covered for 5 minutes, then fluff the grains with a fork.
- While the quinoa is cooking, prepare the dressing by whisking the ingredients together in a bowl, or combine them in a jar with a lid and shake until well mixed.
- After fluffing the quinoa, transfer it to a large bowl. Pour the dressing over the quinoa and stir gently to combine. Leave the mixture to cool.
- When you're ready to serve, stir the roasted vegetables and the remaining ingredients through the dressed quinoa.
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
