Autumn Quinoa Salad with Sweet Potatoes, Cherries and Walnuts

Do yourself a favor (and do your friends a favor, too!) – make this autumn quinoa salad with sweet potatoes, cherries, and walnuts and share it!  It’s got some of my favorite fall flavors, but the fresh herbs and citrus keep it bright enough that we enjoyed this salad as a perfect summer lunch on a pool date with friends.   Unlike a side dish with rice or potatoes, the quinoa is light and the lemon and mustard dressing is bright, so this would be a delicious side for a chicken or beef dish, as well.  (PS: Want to make this recipe Whole30 friendly?  Take a look at the notes below recipe!)

One thing I like about this quinoa salad with sweet potatoes is that it’s also allergy friendly.

Quinoa is naturally gluten-free.  For those who can’t have nuts, you can easily leave them out (try adding more sunflower seeds or pumpkin seeds!).  I used a delicious dairy-free feta alternative from Violife and fell in love – if you can get it, I highly recommend you try it!  If not, The Spruce Eats has a great list of dairy-free cheese options to buy.  If you’re feeling adventurous, you can make your own dairy-free feta like this one (it’s the only soy-free feta recipe I found).

For some reason, I avoided quinoa for the longest time.

While I definitely feel better when I am eating grain-free, I have been looking for ways to enjoy some grains in balance.  For those eating Paleo/primal, there is some discussion on whether quinoa is Paleo.  Because I wouldn’t call myself strictly “Paleo,” I am more concerned with how a food makes me feel and how well it serves my family.  In my exploring my own food preferences, I struggle with an uncomfortable feeling after eating many grains, but quinoa seems to be ok in this season.  If it’s a no-go for you, try to saute some cauliflower rice to replace the quinoa!

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Quinoa and Kale Salad with Sweet Potato, Cherries and Walnuts

Author: Angela Sackett | Everyday Welcome

Ingredients

• 3 cups cooked quinoa and kale see notes
• ¼ cup plus 2 tablespoons olive oil
• 1 sweet potato peeled and chopped
• 1 red onion chopped
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 teaspoon herbs de Provence
• 2 tablespoons sunflower seeds
• ¼ cup walnut pieces
• ¼ cup dried cherries
• 4 ounces crumbled goat cheese see notes
• 6-8 leaves fresh basil

For dressing:

• Juice and zest of 1 lemon
• 1 teaspoon honey
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon grainy mustard
• Salt and pepper to taste

Directions

1. Preheat oven to 375 degrees.
2. Combine olive oil with sweet potato, onion, salt, pepper and herbs de Provence in a large bowl and gently stir to coat.
3. Pour vegetables onto a rimmed baking sheet and roast for 15-18 minutes or until potatoes begin to soften.
4. Add sunflower seeds, walnuts, and cherries to pan and continue roasting an additional 8-10 minutes; remove and allow to cool slightly.
5. Meanwhile combine dressing ingredients and whisk thoroughly to combine.
6. Stir together dressing with quinoa mixture and roasted vegetables and allow flavors to meld in refrigerator for 1 hour or overnight.
7. Before serving, stir in minced fresh basil and gently toss with goat cheese.

Recipe Notes

Note: I used a frozen quinoa blend with kale and steamed according to package directions. For dairy-free option, try using a dairy-free goat cheese!

Want to make this recipe Whole30 friendly?

• Replace quinoa with steamed or sauteed cauliflower rice (bonus: stir in some chopped kale at the end of steaming!)
• Make sure dried fruit is unsweetened, or sweetened with juice only.
• Double-check all ingredients in condiments to make sure they’re Whole30 compliant.
• Omit honey in the dressing (it’s just as delicious!) or use a dash of pomegranate juice!

This autumn quinoa salad can easily be made a day or two in advance, which also makes it a perfect allergy-friendly, gluten-free Thanksgiving side dish.  Offer to bring this if you’re not hosting and see how quickly it disappears.  🙂

Here’s another idea for this quinoa salad!  I used dried cherries because they were easy to find unsweetened and I love the chewy texture contrasting with the toasted nuts.  But you could also substitute chopped fresh or dried cranberries (look for those sweetened only with juice or unsweetened cranberries like these).

What’s your favorite autumn side dish?  I’ll put butternut squash, pumpkin, or sweet potatoes in any dish I can find!  Try this sweet potato shepherd’s pie for a warm and filling main dish you can make ahead and even freeze.

Give this quinoa salad with sweet potatoes a try and leave a comment below to rate!

Inspiring (bright, fresh, autumn) welcome,

Angela

Other dishes to try:

• Paleo Sheet Pan Chicken Thighs with Peach Salsa
• Cauliflower Rice Tabbouleh Salad
• Easy Mason Jar Salads