Photo: Christina Holmes
Active Time
30 Mins
Total Time
1 Hour 30 Mins
10 to 12

This delicious, super-healthy salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table.

How to Make It

Step 1

Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.

Step 2

Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.

Step 3

In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.

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Ratings & Reviews

Debhender's thoughts

January 03, 2016
Very nice salad; made it as a main dish salad.  Added mushrooms and roasted them with the onions and sweet potatoes.  Quinoa just doesn't have any flavor, in my opinion but it's got lots of protein and fiber so this is a good way to eat it - with lots of foods with flavor!

fledglingchef's Review

September 23, 2014
This is really delicious. I added 1/2 cup of chopped dried cranberries and maybe a little extra vinegar. Will definitely make again and again!

Shirleyann47's Review

July 30, 2014
Outstanding, I use apple pear and loved it! Will have again

gammagigi1's Review

October 22, 2013