Autumn Quinoa Salad with Maple Dijon Dressing

Autumn Quinoa Salad with Maple Dijon Dressing

This delicious Autumn Quinoa Salad with warm baked sweet potatoes, toasted pecans, your choice of bitter greens, and then tossed in maple dijon dressing. It's an easy to make and healthy side dish recipe that is perfect for fall.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Salad
Keyword: quinoa, sweet potato
Servings: 4


  • 1 lbs sweet potato cut into 1/4 inch slices
  • 1 tsp extra virgin olive oil
  • 1 pinch each cinnamon, cayenne, sea salt
  • 1/2 cup pecans
  • 2/3 cup quinoa
  • A few handfulls bitter greens minced (see notes)
  • 1 tbsp each extra virgin olive oil, maple syrup omit the syrup if desired
  • 1/2 tbsp balsamic vinegar and apple cider vinegar
  • 1/2 tsp dijon mustard
  • A generous pinch sea salt


  • Preheat your oven to 420 degrees. Line a baking sheet with parchment paper.
  • Toss the sweet potato slices with the olive oil, cinnamon, cayenne, and sea salt and place them in a single layer on the baking sheet. Roast in the oven for 20 -25 minutes, turning once, until they are soft and starting to brown.
  • Place the pecans on a small baking sheet and toast them in the oven along with the sweet potatoes for 5 minutes. Keep a close eye on them as they will burn easily at this temperature if you leave them in longer.
  • Cook the quinoa according to package directions. Usually 1:2 quinoa to water ratio and cooked for 12-15 minutes. When the quinoa is cooked, fluff with a fork and set aside with the lid off.
  • Make the dressing by whisking all the dressing ingredients in a small bowl.
  • When the sweet potatoes are cooked, mix them with the quinoa, pecans, and bitter green in a large bowl. Add the dressing and toss well.


Dandelion greens for the pictures. You can also use arugula, spinach, or even mustard greens.
Don't bother peeling the sweet potatoes. Just wash and slice.
Original recipe by Kristen Stevens can be found at: