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    Home » Diet » Gluten Free Recipes

    Crispy Quinoa Salad with Pomegranate and Sweet Potato

    4.65 from 28 votes
    Posted November 12, 2022 by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe

    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!

    Close up photo of a crispy quinoa salad with pomegranate and sweet potato.

    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.

    Make sure you check out this vegan quinoa salad for more inspiration.

    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.

    Close up ¾ overhead shot of Sweet Potato Quinoa Salad with Pomegranate

    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.

    Photo of sweet potatoes roasting in preparation to make a Sweet Potato Quinoa Salad

    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.

    Photo of a paper towel lined plate with crispy quinoa on it.

    (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.

    Photograph of chopped walnuts, diced apples and pomegranate ariels on a white plate.

    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.

    Photograph of undressed Sweet Potato Quinoa Salad

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

    Enjoy this crispy quinoa sweet potato pomegranate salad immediately!

    Photo of Sweet Potato Quinoa Salad with the dressing poured but not tossed.

    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

    As an Amazon associate, I earn from qualifying sales.

    • 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.

    Close up photo of Sweet Potato Quinoa Salad.

    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.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, Instagram, and PINTEREST to see all my delicious recipes.
    Square close up photo of a crispy quinoa salad with pomegranate and sweet potato.
    Print Recipe
    4.65 from 28 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

    Filed Under:

    Christmas RecipesFavoritesGluten Free RecipesQuinoa RecipesSalad RecipesSide Dish RecipesThanksgiving RecipesValentine's Day Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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      Rating




    1. Allie

      January 13, 2016 at 1:27 pm

      What a beautiful salad. I love all the different flavors and so healthy too

      Reply
      • Wendy Polisi

        January 13, 2016 at 3:59 pm

        Thanks so much Allie!

        Reply
    2. Jessica @ Nutritioulicious

      January 13, 2016 at 2:55 pm

      5 stars
      What a great salad! Love all the color, flavor, and textures!

      Reply
      • Wendy Polisi

        January 13, 2016 at 3:59 pm

        Thanks so much Jessica! It was really yummy.

        Reply
    3. Alisa Fleming

      January 13, 2016 at 6:15 pm

      5 stars
      What a sensational recipe Wendy! I can't believe how much goodness you've packed into what looks like such a simple and fresh dish. I'll have to try that quinoa toasting method and haven't ventured Truvia yet - I do need some good new sugar-free options!

      Reply
      • Wendy Polisi

        January 14, 2016 at 1:22 pm

        Thanks Alisa - I really enjoyed this one. I've used crispy quinoa before but this is by far the most fool-proof method I've used.

        Reply
    4. Rebecca @ Strength & Sunshine

      January 13, 2016 at 9:16 pm

      5 stars
      Fantastic! So many great flavors here! I want to dive in 😉

      Reply
      • Wendy Polisi

        January 14, 2016 at 1:20 pm

        Thanks so much Rebecca!

        Reply
    5. Michelle from Honest & Truly!

      January 14, 2016 at 4:04 am

      5 stars
      I have never had crispy quinoa before, but I am definitely going to have to try that soon. I have a bunch in my pantry. This salad looks great - I love the apple with the pomegranate!

      Reply
      • Wendy Polisi

        January 14, 2016 at 1:22 pm

        Hope you enjoy!

        Reply
    6. John Hartil

      January 16, 2016 at 7:22 pm

      What a lovely healthy dish!

      Reply
    7. Maha Valerie Christensen

      January 17, 2016 at 4:56 pm

      Never tried "crispy" quinoa...and 10 TO SIXTEEN minutes is quite a variable. What do I look for in terms of done-ness? Does the taste and look vary from steamed quinoa? Thanks!

      Reply
    8. Chloé McCarthy

      January 09, 2017 at 11:55 pm

      Hi, this looks super yummy! Just wondering how many serves it is? Thanks

      Reply
    9. http://zionauuw718.jiliblog.com

      November 02, 2017 at 9:52 pm

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    10. Giddy Gourmand

      January 06, 2018 at 5:59 pm

      Love the mix of colors in this, I bet it tastes delicious too! Going to try this one out.

      Reply
    11. Lisa

      August 25, 2019 at 10:25 pm

      5 stars
      This salad is fabulous. I loved spending my Sunday afternoon shopping for the ingredients. I found that each step flowed into the next with preparing the end end result of mixing it all together.
      Also, I love quinoa so added a full cup of crispy quinoa, it gives the right amount of crunch. The dressing is divine to the spinach, walnuts and apples.
      I will be making this for the family gatherings.

      Reply
    12. ldtequila

      November 03, 2019 at 4:08 pm

      5 stars
      Love the recipe even if i had to adapt for some guests (no nuts, no salt) and still it was delicious. Thanks

      Reply
      • Wendy Polisi

        November 03, 2019 at 4:15 pm

        So glad that you enjoyed it! Thanks for taking the time to let me know.

        Reply

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