Crispy Quinoa Salad with Pomegranate and Sweet Potato

If you love bright and healthy recipes, you are going to go nuts for this Crispy Quinoa Salad with Pomegranate and Sweet Potato! Roasted sweet potatoes pair beautifully with diced green apples, pomegranate seeds, and walnuts. Top it off with a punchy dressing, and you have got a delicious vegan meal that is oh-so good for you!

I never get tired of a good salad, and it doesn't get much better than this Sweet Potato Pomegranate Salad.

The combination of juicy pomegranates and sweet potatoes is classic and only made more delicious by the addition of tart apples, walnuts, and crispy quinoa.

Top it off in a delicious dressing, and you've got a salad that works just as well as a vegan main as it does as a side on your holiday table.

Tips and Tricks

• Please note that zero-calorie sweetener is used in the nutritional calculation. (I am a big fan of Swerve.)
• If you want to crisp the quinoa ahead of time, keep it in a glass jar at room temperature.

Frequently Asked Questions

When are Pomegranates Available?

Whole pomegranates are usually available September through January, but you can often find fresh packaged seeds throughout the year.

How Do You Pick the Best Pomegranate?

Look for fruit this is bright red with no yellowing or bruising. The fruit should be firm and heavy for its size.

How to I Cut a Pomegranate?

To get the pomegranate arils, cut the pomegranate in half. Working with one half at a top, hold it with the cut side down over a bowl of water. Tap the hard outer shell of a pomegranate, letting the arils and pith fall into the water. Repeat with the other side. The pith will float at the arils will sink. Skim the top and drain.

When are Sweet Potatoes Available?

Although they are available in most locations year-round, sweet potatoes are in season in the fall.

How Do I Pick The Best Sweet Potatoes?

You want to look for potatoes that don't show signs of wrinkling or sprouting. They should be firm and heavy for their size. Avoid sweet potatoes that have a greenish tinge beneath the skin. This occurs when a natural toxin develops due to exposure to too much light.

How to Make Sweet Potato Pomegranate Salad

First chop your sweet potatoes and get them roasting in the oven.

Preheat your oven to 400 degrees. Place the sweet potatoes in a large bowl and add olive oil, paprika, salt, and pepper.

Place the potatoes on a parchment-lined baking sheet. Roast for 20 minutes.

Stir and roast for another 25 minutes. Allow to cool slightly.

While the potatoes are roasting, heat a large skillet to medium.

Combine quinoa, olive oil, salt, and pepper in the skillet.

Cook, stirring often, until the quinoa is crispy. This will take about 15 minutes. Drain on paper towels and allow to cool.

(If you've tried to make crispy quinoa before and failed, give this method a shot. It is the best I've tried!)

Next, as the quinoa cooks combine the balsamic vinegar, sweetener, Dijon mustard, garlic, salt and pepper in a blender.

Add the oil in a steady stream while the blender is running.

Chop your apple and measure your pomegranates and walnuts.

After that, toss the apple and lemon juice in a small bowl.

Next, in a large bowl, combine the spinach, pomegranate seeds, walnuts, and apple.

Finally, add the sweet potatoes and crispy quinoa. Toss with the desired amount of dressing.

Enjoy this crispy quinoa sweet potato pomegranate salad immediately!

Variations

• In place of the pomegranate use dried cranberries.  (I do this all the time since finding fresh pomegranate can be hit or miss.) Dried chopped figs are also nice.
• If you don't feel like making this with crispy quinoa, don't sweat it!  This Sweet Potato Quinoa Salad is great with cooked quinoa.
• In place of walnuts, try pumpkin seeds or chopped hazelnuts.

Recommended Tools

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• Parchment Paper
• Baking Sheet
• Skillet
• Blender

Storage

Store this quinoa salad with pomegranate and sweet potato in the fridge un-tossed for up to two days. I recommend waiting to chop the apples and tossing the salad until just before serving.

Other Recipes to Try:

• This Kale Waldorf Salad Recipe is a fun twist on a classic.
• Looking for a side that is perfect for meal prep? I never get tired of this Sweet Potato Salad!
• For a complete vegetarian meal, it doesn't get much more nutritious and delicious than this Quinoa Stuffed Sweet Potato.
• This Sweet Potato Rice is a fun twist on veggie "rice".
• Asian Chicken Salad is full of flavor and texture - this is one that I make again and again.
• Quinoa Tabbouleh is a fun and delicious twist on a well-known classic.
• Looking for more salad inspiration? You will love these 52 Healthy Winter Salads.

Print Recipe

4.63 from 27 votes

Crispy Quinoa Salad with Pomegranate and Sweet Potato

Sweet Potato Pomegranate Salad. Crispy quinoa is the perfect addition! It is a delicious and healthy salad that is great for company.

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Salad

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: crispy

Servings: 6

Calories: 394kcal

Author: Wendy Polisi

Equipment

• parchment paper
• Baking Sheet
• skillet
• Blender

Ingredients

Sweet Potatoes

• 2 large sweet potatoes peeled and cubed
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon fresh ground black pepper

Crispy Quinoa

• ½ cup quinoa rinsed
• 1 ½ tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• ½ teaspoon fresh ground pepper

Salad

• 1 small green apple diced
• 1 tablespoon fresh lemon juice
• 5 ounces Baby Spinach
• ⅓ cup pomegranate seeds
• ⅓ cup walnuts toasted
• ½ cup balsamic vinegar
• 1 tablespoon Swerve or sweetener of choice
• 1 tablespoon Dijon Mustard
• 1 teaspoon minced garlic
• ½ teaspoon sea salt
• ¼ teaspoon cayenne pepper
• ½ cup extra virgin olive oil

US Customary - Metric

Instructions

• Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, paprika, salt and pepper. Place on a parchment-lined baking sheet in a single layer, and roast for 45 minutes, stirring after 20 minutes. Allow to cool slightly.
• Meanwhile, in a large skillet combine quinoa, olive oil, ½ cup water, salt and pepper. Cook, stirring occasionally, over medium heat for about 10 to 19 minutes, until crispy. Drain on paper towels and allow to cool.
• Make the dressing by combining balsamic vinegar, sweetener, Dijon mustard, garlic, sea salt and cayenne pepper in a blender. Add oil in a steady stream and process until emulsified.
• Toss apple and lemon juice in a small bowl.
• In a large bowl combine spinach, pomegranate seeds, walnuts and apple. Add roasted sweet potatoes, crispy quinoa and toss with the desired amount of dressing.

Notes

Tips & Variations for this Sweet Potato Pomegranate Salad:

• Please note that zero calorie sweetener is used in the nutritional calculation. (I am a big fan of Swerve.)
• If you want to crisp the quinoa ahead of time, keep it in a glass jar at room temperature.

Variations:

• In place of the pomegranate use dried cranberries.  (I do this all the time since finding fresh pomegranate can be hit or miss.) . Dried chopped figs are also nice.
• If you don't feel like making this with crispy quinoa, don't sweat it!  This Sweet Potato Quinoa Salad is great with cooked quinoa.
• In place of walnuts try pumpkin seeds or chopped hazelnuts.

Nutrition

Calories: 394kcal | Carbohydrates: 30g | Protein: 4g | Fat: 29g | Saturated Fat: 3g | Sodium: 853mg | Potassium: 464mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8495IU | Vitamin C: 11.1mg | Calcium: 57mg | Iron: 2.1mg