Quinoa Sweet Potato Salad

15 reviews / 4.8 average
This recipe is sponsored by California Walnuts

This salad is, really, not a true salad.

It’s more like a pile of warm roasted sweet potatoes, caramelizy onions, and crisped chickpeas, all fragranced-up with some sprigs of fresh rosemary and speckled with toasty maple walnuts, piled on quinoa with fresh greens if your heart feels it, and eaten warm – or cold! – at your desk, in between morning and afternoon pumpkin lattes.

It is the food manifestation of cozy, with a healthy foot forward. It is ready for sweater weather. It is fall in a bowl.



Quinoa Sweet Potato Salad… Aka Throw All Things On A Sheet Pan!

Here’s the recipe: sheet pan. The end.

Diced sweet potatoes. Chickpeas. Rosemary. Shallots. Really, just DO IT FOR THE SMELLS. It is fall’s perfume.

Throw some mapled walnuts on there at the end of the roasting session and BAM. What is this, the hottest new vegan restaurant in town?

Sweet potatoes, walnuts, and chickpeas on a sheet pan.

At this point you have a few options.

  1. Mix right away. Toss everything together with some quinoa and greens (optional).
  2. Prep for later. Divvy it up between lunch containers so you’re LUNCH GAME STRONG for the week.

Additional Quinoa Sweet Potato Salad Considerations:

The roasted sweet potatoes, chickpeas, caramelizy shallots, maple walnuts, and quinoa all make a delicious and filling meal, period. But my favorite recipes are ones that kind of give you room to improv a bit depending on the mood of the day, and there’s definitely room for that here.

I went with honey mustard dressing and a side of roasted chicken and holy moly. It did not disappoint.

Drizzling dressing on quinoa sweet potato salad.
Walnuts in a bowl.

Three Reasons To Love Walnuts Right Now

  • Toasted with maple = magic. Fall’s nature candy.
  • Keep you full. THANK YOU.
  • Amazing source of Omega-3 fatty acids which are important for your body and your brain, and can help fight depression and anxiety, and inflammation, and a variety of other things. A true superfood.

In addition to walnuts being 💯 all on their own, we’re ALSO taking the pledge this month to #ChooseLunch. That means lot of meal prep recipes to keep that midday slump at bay and actually make us, well, want to eat lunch every day? YES.

Walnuts + Meal Prep = Match made in heaven. ♡

Check Out Our Video For How To Make Quinoa Sweet Potato Salad:

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Quinoa Sweet Potato Salad


  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 large servings 1x

Description

Quinoa Sweet Potato Salad! A sheet-pan meal prep salad packed with roasted sweet potatoes, caramelizy onions, crisped chickpeas, fresh rosemary, and toasty maple walnuts.


Ingredients

Scale

Sweet Potato Salad

  • 2 large sweet potatoes, peeled and diced
  • 2 shallots, peeled and roughly chopped
  • a sprig of rosemary or thyme
  • a pinch of salt
  • a swizzle of olive oil
  • 1 14-ounce can chickpeas
  • 1 cup whole walnuts
  • 2 tablespoons maple syrup

Extras

  • cooked quinoa (for serving, optional)
  • baby kale (for serving, optional)
  • dressing of choice (see notes)

Instructions

  1. Preheat the oven to 425 degrees. 
  2. Arrange the sweet potatoes on a large sheet pan with the shallots and herbs. Toss with olive oil and salt. Roast for 20 minutes.
  3. Add chickpeas to the pan. Stir it all up. Roast for another 20 minutes.
  4. Toss walnuts with maple syrup and a little more salt. Add mapley walnuts to the pan. Stir it up. Roast for another 5 minutes.
  5. Remove the stems of the herbs. Serve roasted mixture with cooked quinoa, baby kale, and dressing of choice. Healthy and delicious!

Equipment

Notes

Dressing ideas: this lemon dressing, this honey mustard, or just plain ol’ lemon, olive oil, and salt! Can’t go wrong.

  • Category: Lunch
  • Method: Bake
  • Cuisine: American

Keywords: sweet potato salad, sheet pan meal, meal prep, lunch recipe, healthy meal prep recipe

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Thank you to California Walnuts for sponsoring this recipe!


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One More Thing!

This recipe is part of our collection of best healthy sweet potato recipes. Check it out!

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Recipe rating

43 Comments

  1. Pinch of Yum Logo

    Oh my all my favorite foods into one recipe! I can’t wait to try this! Sweet potatoes, caramelizy onions, crisped chickpeas, fresh rosemary, and toasty maple walnuts OH YASSS!!!!

  2. Pinch of Yum Logo
    DV

    Fabulous! Thank you for creating easy, healthy meals! Delicious and seasonal. Can’t wait to make this!!!






  3. Pinch of Yum Logo
    Jessica

    I haven’t gotten emails in the last two weeks including this recipe. Did it not get sent out or did I get unsubscribed??

  4. Pinch of Yum Logo
    Erin

    I made this last night and it was outstanding. I topped it with the recommended honey dijon dressing from the IG post, paired perfectly. As promised, the house smelled wonderful! Thank you.






  5. Pinch of Yum Logo
    Miriam

    I made this for lunch today (despite the lack of fall weather). I made it even less salad-like by replacing the greens with Brussels sprouts! It turned out SO good, and the honey mustard was the perfect dressing! I was particularly impressed that the walnuts stayed crunchy, despite being mixed up with everything else all morning.

  6. Pinch of Yum Logo
    Shawnee

    45 minutes in the oven was too long for the sweet potatoes. Instead of them being tender, they were crunchy and some were burnt. I would suggest taking them out early and then reintroducing them at the end. Everything tasted good otherwise. I did the 5 minute honey mustard dressing recipe and it was very good.






    1. Pinch of Yum Logo
      Colleen Towne

      I agree 45 mins is too long. My sweet potatoes were a little too muchy and half the shallots burned. When I make this again, I’m going to do everything for 20 mins (using two pans if needed) then add the walnuts for 5 mins. Paired really well with the honey mustard.

      I portioned it with baby spinach (not a fan of kale) and tri-color quinoa for lunch Mon-Thurs.






  7. Pinch of Yum Logo
    Cari

    I made this tonight but I wasn’t tbrilled with it like I hoped to be.
    The recipe called for diced sweet potatoes but I found that dicing them caused them to cook too quickly and they were mushy. . Also it was a bit bland as an end result. I didn’t add all the extras. I did add honey mustard and some extra S & P though, but I felt like it still lacked something.
    I ‘ll make this again but next time I’ll chop the potatoes larger and make sure to have maybe some goat cheese or red pepper flakes to jazz it up.






  8. Pinch of Yum Logo
    Cathleen

    Made this and served over spinach with a home made maple vinaigrette—amazing and delicious






  9. Pinch of Yum Logo
    Jeanne ODonnell

    I made this for dinner last night and served it over Farro. It was delicious! I’m looking forward to lunch today!






  10. Pinch of Yum Logo
    Mary

    Made this for my meal prep this week and it is SO delicious and easy! And I also made the honey mustard dressing. Perfection.

    In the future I might drop the walnut amount down to 3/4 cup because my roasting pan was very walnut-forward (I should’ve used an extra sweet potato because I couldn’t find two large ones…), but I found that the suggested roasting times were spot-on and it was so easy to prep the grain and dressing while the veggies were roasting! Thank you Pinch of Yum! 🙂






  11. Pinch of Yum Logo
    Joanne

    LOVE this recipe!! Especially good with the honey mustard sauce.
    I will be making this again and again






    1. Pinch of Yum Logo

      Hi, Sofia! We haven’t tried freezing this recipe yet, but we think freezing the sweet potato salad portion of the recipe would work okay. Let us know how this goes for you!

  12. Pinch of Yum Logo
    LP

    Love this recipe! The honey mustard dressing was delicious and brought everything together. I have tried LOTS of recipes from this blog and have loved them all. Thank you!

  13. Pinch of Yum Logo
    Deborah H

    I just made this for lunch today and this salad is EVERYTHING! My house smells amazing and I can’t stop heading back for more. I even made the honey mustard dressing which is phenomenal. Thank you so much for sharing this goodness with us!






  14. Pinch of Yum Logo
    Amy

    My go-to got meal prep right now! Love the honey mustard dressing with it and boiled egg for protein. I added spinach instead of kale and like how it mixed in when heated up all together! Thanks for a great recipe!!