There’s nothing quite like a vibrant and nourishing salad to fuel your day. This sweet potato and arugula quinoa salad is packed with hearty ingredients, including roasted sweet potatoes, fluffy quinoa, protein-rich chickpeas, and peppery arugula.
Tossed in a light and tangy dressing and finished with crunchy sesame seeds, this salad is a delightful mix of flavors and textures.
Perfect for meal prep, a light lunch, or a refreshing side dish, this salad is as satisfying as it is nutritious.
Ingredients
Here’s what you’ll need to make this delicious sweet potato and arugula quinoa salad:
- 2 medium sweet potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup quinoa, rinsed and cooked
- 2 cups arugula
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 2 tablespoons sesame seeds
- 1/4 cup fresh parsley, chopped
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
Follow these simple steps to make your sweet potato and arugula quinoa salad:
- Roast the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, sea salt, and black pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until they are golden brown and tender. - Cook the Quinoa:
While the sweet potatoes are roasting, cook the quinoa according to the package instructions. Fluff it with a fork and allow it to cool slightly. - Prepare the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic powder, salt, and black pepper until well combined. - Assemble the Salad:
In a large mixing bowl, combine the arugula, cooked quinoa, chickpeas, cherry tomatoes, cucumber, and roasted sweet potatoes. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. - Garnish and Serve:
Sprinkle the sesame seeds and fresh parsley over the top. Serve immediately or chill for later. Enjoy!
Tweaks and Additions
Want to customize your salad? Try some of these variations:
- Add more crunch:
Toss in a handful of toasted walnuts, almonds, or pumpkin seeds to add an extra layer of texture and a boost of healthy fats. The nuts provide a satisfying crunch while adding protein and omega-3 fatty acids. - Incorporate fruit:
For a sweet contrast, add diced apples, pomegranate seeds, or dried cranberries. These ingredients introduce a bright burst of natural sweetness that complements the earthiness of the sweet potatoes and balances the tangy dressing. - Boost the protein:
If you want even more plant-based protein, add cubed tofu, tempeh, or a sprinkle of hemp seeds. Tofu and tempeh soak up flavors beautifully, while hemp seeds provide a complete source of plant protein and essential fatty acids. - Change up the greens:
Swap arugula for spinach, kale, or mixed greens to suit your preference. Spinach adds a delicate texture, kale brings a robust, slightly bitter flavor, and mixed greens offer a variety of fresh notes. - Try a different dressing:
Instead of the maple Dijon dressing, experiment with a lemon-tahini dressing or a balsamic glaze for a different twist on flavors. Lemon-tahini adds a creamy, nutty taste, while balsamic glaze enhances the natural sweetness of the ingredients. - Make it spicy:
If you enjoy a little heat, add a pinch of red pepper flakes or drizzle with a bit of sriracha for an extra kick. The spice enhances the depth of flavor and gives the salad an exciting zing. - Serve it warm:
While this salad is delicious chilled, you can also serve it warm by adding the arugula just before serving, allowing the heat of the sweet potatoes and quinoa to slightly wilt the greens, making it more comforting on cooler days. - Add avocado for creaminess:
Sliced or diced avocado brings a creamy element to the salad, making it more indulgent while providing heart-healthy monounsaturated fats. - Include roasted chickpeas:
Instead of using plain chickpeas, roast them with a bit of olive oil and seasoning for extra crunch and a boost of flavor. - Mix in grains:
Substitute part of the quinoa with farro, bulgur, or wild rice for a heartier texture and deeper flavor profile. - Top with vegan cheese:
Crumbled dairy-free feta or nutritional yeast adds a cheesy, umami depth to the salad, making it feel more decadent.
This sweet potato and arugula quinoa salad is a refreshing, wholesome, and easy-to-make dish that works for any occasion.
Whether you’re prepping lunches for the week, serving it as a side for a dinner gathering, or enjoying it on its own, this salad is sure to be a favorite. Its combination of hearty ingredients, fresh flavors, and simple preparation makes it a go-to meal that’s both delicious and satisfying.
With endless ways to customize it, you can make it uniquely yours every time you prepare it. Enjoy!
