Directions to follow
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and black pepper.
- Spread sweet potatoes on a baking tray and roast for 25–30 minutes until they’re tender and lightly caramelized.
- While the sweet potatoes roast, rinse the quinoa under cold water. Then, cook it according to the package instructions using water or vegetable broth. Once cooked, fluff it with a fork and let it cool slightly.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, black beans, dried cranberries, feta cheese, and red onion.
- In a separate bowl, whisk together 3 tablespoons of olive oil, lemon juice, honey, minced garlic, Dijon mustard, salt, and pepper until emulsified.
- Pour the dressing over the salad and gently toss to combine all the ingredients. If using, fold in the optional nuts or chopped herbs before serving.
Best ways to enjoy it
This Roasted Sweet Potato Black Bean Quinoa Salad is incredibly versatile and can be enjoyed in various ways. Serve it warm as a main dish or chilled as a refreshing side. It pairs beautifully with grilled chicken or salmon, making it perfect for a family dinner. You could also pack it into lunchboxes for a nutritious office meal or serve it at potlucks—everyone will be asking for the recipe!
Storage and reheating tips
To keep your leftovers fresh, store this salad in an airtight container in the refrigerator. It will stay good for up to 3-4 days. If you want to enjoy it warm, simply microwave a portion for about 1-2 minutes, or you can eat it cold as is. Avoid freezing the salad; the texture of the quinoa and sweet potatoes may not hold up well after thawing.
Helpful cooking tips
- Rinse your quinoa: This helps remove the natural saponins that can give it a bitter taste.
- Roast sweet potatoes until caramelized: This brings out their natural sweetness and enhances flavor.
- Layer flavors: Don’t skip the dressing—it’s what ties all the elements together!
Creative twists
Feeling adventurous? Here are some delightful variations to switch things up:
- Add spices: Incorporate cumin or chili powder for a Southwest flair.
- Experiment with greens: Toss in baby spinach or kale for extra nutrients.
- Change the cheese: Try goat cheese or a vegan alternative to suit your dietary needs.
- Incorporate seasonal veggies: Some roasted Brussels sprouts or asparagus would add a new dimension!
Common questions
How long does it take to prepare this salad?
The total prep and cooking time for this recipe is around 1 hour. This includes roasting the sweet potatoes and cooking the quinoa.
Can I use canned black beans instead of dried?
Absolutely! Just make sure to rinse and drain them thoroughly to remove excess sodium and improve the flavor.
Is this salad suitable for meal prep?
Yes, this salad keeps well in the refrigerator for several days, making it a fantastic option for meal prepping lunches or dinners.
By making this Roasted Sweet Potato Black Bean Quinoa Salad with Feta and Cranberries, you’re not just cooking a meal but also creating a colorful, wholesome experience that’s sure to brighten your day. Enjoy experimenting with the flavors, and remember, cooking is all about finding joy in the process!
