Sweet Potato Quinoa Salad with Walnuts and Raisins

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Fresh, clean ingredients come together in a remarkable blend of flavors and textures.

Salad is an easy healthy lunch to pack, but it’s not always filling enough. Grain salads are just as easy, just as healthy, and more filling. Quinoa makes a hearty salad base that will help give you the energy you need to get through your day. It’s also a serious superfood. It’s a great source of vegetarian protein, and is also full of fiber, antioxidants, and anti-inflammatory properties.

We have lots of quinoa salad recipes on Skinny Ms, but this sweet potato quinoa salad with walnuts and raisins is one of the tastiest. Tangy onions, rich sweet potatoes, crunchy walnuts, and sweet raisins come together in a remarkable blend of flavors and textures. This delicious salad requires some prep work, but you can make a few batches at a time and enjoy it throughout the week. Trust us – you’ll like it so much that you’ll be glad you made extra servings!

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Sweet Potato Quinoa Salad with Walnuts and Raisins

Nutrient-rich and filling, this salad is perfect for lunch or dinner.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Yield 3 people
Serving Size 1.5 cups
Course Dinner, Lunch, Salad
Cuisine American
Author SkinnyMs.

Ingredients

  • 1 sweet potato large, peeled and cut into medium cubes
  • 2 tablespoons olive oil divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 cup quinoa cooked
  • 3 cups baby arugula
  • 1 red onion small, sliced thin
  • 1/2 cup walnuts roughly chopped
  • 1/2 cup raisins
  • 1 tablespoon dark balsamic vinegar

Instructions

  • Preheat oven to 400 degrees. Toss the diced sweet potato in 1 tablespoon olive oil, salt, and pepper. Spread onto a baking sheet in one even layer. Roast for approximately 1 hour, or until potatoes are soft and beginning to brown. Remove from oven, dust with cinnamon and cool completely.
  • While potatoes are cooling, toss together quinoa, arugula, onion, walnuts and raisins. Top with cooled potatoes. Drizzle with remaining olive oil and balsamic vinegar.

Nutrition Information

Serving: 1.5cups | Calories: 413kcal | Carbohydrates: 49g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Sodium: 359mg | Fiber: 6g | Sugar: 19g |
SmartPoints (Freestyle): 15
Keywords dairy-free, Gluten-Free, Vegetarian

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5 Comments

    1. Hi Bernadette, the recipe states one cup cooked quinoa. The quinoa should already be cooked before you measure.

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