Roasted Sweet Potato, Quinoa and Arugula Salad

Roasted Sweet Potato, Quinoa and Arugula Salad

This roasted sweet potato, quinoa and arugula salad is an easy vegetarian recipe featuring crisp and tender roasted sweet potato, fresh cilantro, toasted seeds and pomegranate tossed in a simple and tasty dressing. It makes a great light dinner on its own, or a side salad for soups and sandwiches. Plus it packs great for lunches, too! Serves 4-6.

Course Main Course, Salad
Cuisine Gluten-Free, Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 312 kcal
Author Elle


For the salad:

  • 1 cup quinoa (200 g)
  • 2 medium organic sweet potatoes, peeled and cubed (600 g)
  • 1 tablespoon (or more) extra-virgin olive oil
  • sea salt and freshly ground pepper, to taste
  • 50 g baby arugula, coarsely chopped
  • 1 bunch fresh cilantro, leaves removed
  • 2 tablespoons mixed seeds (such as pine nuts, sunflower seeds and pumpkin seeds), lightly toasted
  • seeds from half a pomegranate

For the dressing:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lime juice (alternatively use lemon juice)
  • 1 teaspoon honey (more if you prefer a sweeter dressing)
  • 1 garlic clove, minced
  • sea salt and freshly ground pepper, to taste


  1. Rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions, in double the amount of water for about 20 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Transfer to a large salad bowl to further cool.

  2. Meanwhile, preheat oven to 425°F / 220°C and line a baking sheet with parchment paper.

  3. Place the sweet potato on the prepared baking sheet, drizzle with the oil, toss to coat, and spread out in a single layer. Season with salt and pepper. Slide the tray in the preheated oven and roast for about 25-30 minutes (depending on size of pieces), tossing them once halfway through, until everything is soft and a little crisp at the edges.

  4. In a small bowl, whisk together the dressing ingredients until well combined.

  5. Drizzle the dressing over the quinoa, add the arugula and cilantro and toss until well combined. Gently fold in roasted sweet potatoes, sprinkle with pomegranate seeds and toasted seeds, serve and enjoy!