This roasted sweet potato and quinoa salad with honey mustard dressing is everything you could want in a salad and more! Roasted sweet potato, crispy chickpeas, quinoa and a delicious honey mustard dressing combine to make the most delicious flavour filled salad.
This has been one of my favourite salads for years, I honestly will never get sick of it. It really is the perfect vegetarian side dish! I always make this for our Christmas Day feast and it always goes down a treat. This salad is packed with so much flavour as well as a variety of different textures, I just know you’ll love it!
One thing I love about this salad is how easy it is to prepare. The sweet potatoes, quinoa and honey mustard dressing can be prepared in advance and stored in the fridge, making it easy to assemble the salad quickly on busy days. The crispy chickpeas are best served the day they are cooked so if you are preparing this in advance you could just leave them out.
Ingredients needed:
Roasted sweet potato
- sweet potato
- olive oil
- salt/pepper
- dried mixed herbs
- all purpose seasoning or seasonings of choice
Crispy chickpeas
- canned chickpeas
- salt/pepper
- dried mixed herbs
- all purpose seasoning or seasonings of choice
Quinoa
- quinoa
- vegetable stock
Salad
- baby spinach
- feta
Honey mustard dressing:
- Greek yoghurt
- minced garlic
- dijon mustard
- seeded mustard
- honey
- lemon juice
- salt/pepper
How to make roasted sweet potato & quinoa salad:
- ROAST SWEET POTATO: Preheat oven to 200°c (fan forced) and line two baking trays. Dice your sweet potato and add to one of the baking trays. Drizzle with olive oil and season. Bake for 35 minutes or until cooked.
- ROAST CHICKPEAS: In a bowl add the chickpeas and seasonings. Mix and place on a baking tray. Bake for 30 minutes, mixing halfway.
- COOK QUINOA: Cook your quinoa in vegetable stock as per directions.
- MAKE DRESSING: In a bowl add all the ingredients for the dressing and combine.
- ASSEMBLE THE SALAD: In a large salad bowl add the baby spinach, quinoa, sweet potato, chickpeas, feta and the honey mustard dressing. Mix, serve and enjoy!
Other recipes to try:
Roasted sweet potato & quinoa salad with honey mustard dressing
Ingredients
roasted sweet potato
- 1 sweet potato diced
- 1 tbsp olive oil
- salt/pepper
- mixed dried herbs or seasonings of choice
- all purpose seasoning or seasonings of choice
crispy chickpeas
- 1 can (400g) chickpeas rinsed and drained
- salt/pepper
- mixed dried herbs or seasonings of choice
- all purpose seasoning or seasonings of choice
quinoa
- 1 cup quinoa
- 2 cups vegetable stock
honey mustard dressing
- 1 heaped tbsp greek yoghurt
- 2 tsp dijon mustard
- 2 tsp seeded mustard
- 2 tsp honey
- 1 tsp minced garlic
- 1 tsp lemon juice
- salt and peper
salad
- 1 large handful baby spinach
- 100g feta cheese crumbled
Instructions
- Preheat oven to 200°c (fan forced) and line two baking trays. Dice your sweet potato and add to the baking tray. Drizzle with olive oil and season. Bake for 35 minutes or until cooked.
- In a bowl add the chickpeas and seasonings. Mix and place on a baking tray. Bake for 30 minutes, mixing halfway.
- Cook your quinoa in vegetable stock as per directions
- In a bowl add all the ingredients for the dressing and combine.
- In a large serving bowl add the baby spinach, quinoa, sweet potato, chickpeas, feta and the honey mustard dressing.
- Mix, serve and enjoy!
