There’s something so comforting about roasted vegetables, especially when paired with quinoa and feta. I remember the first time I made this roasted sweet potato, carrot, quinoa, and feta salad. I was looking for a dish that was not only healthy but also packed with flavors, textures, and colors. I wanted something that would make me feel good after a long day, but also something my family would enjoy. This recipe turned out to be everything I hoped for—comforting, delicious, and easy enough for beginners to recreate.
PrintRoasted Sweet Potato, Carrot, Quinoa, and Feta Salad: A Vibrant, Nourishing Dish for Beginners
Looking for a vibrant, flavorful, and easy-to-make salad? This Roasted Sweet Potato, Carrot, Quinoa, and Feta Salad is a must-try! Roasted sweet potatoes and carrots bring warmth and sweetness, while quinoa adds a satisfying texture. Topped with creamy feta and a simple dressing, this salad is a nutritious powerhouse that’s as delicious as it is colorful. It’s perfect for beginners and a great addition to any meal plan, offering a delightful balance of flavors and nutrients!
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- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Ingredients:
- 2 medium sweet potatoes (about 750g) – Sweet potatoes provide a lovely sweetness and are high in vitamins, especially vitamin A and C.
- 95g / 1/2 cup quinoa – Quinoa is a fantastic source of protein, making this salad both filling and nutritious.
- 60g / 2.1 oz rocket/arugula – Rocket leaves add a peppery bite, balancing the sweetness of the roasted veggies.
- 2 carrots, grated – Grated carrots bring a nice crunch and color to the dish.
- 1/2 red onion, thinly sliced – Red onions offer a slight sweetness and a bit of sharpness to balance the flavors.
- 150g / 5.3oz vegan feta – Vegan feta adds a creamy, salty tang to the salad. You can use regular feta if you prefer.
- 3 tbsp pine nuts – Pine nuts provide a buttery crunch, making them a lovely addition to the salad.
- 1 tbsp pumpkin seeds – Pumpkin seeds add extra crunch and are packed with magnesium and antioxidants.
- 1 tbsp sesame seeds – Sesame seeds contribute a nutty flavor and are high in healthy fats.
- 1 tsp chia seeds – Chia seeds are nutrient-dense, packed with omega-3 fatty acids and fiber.
For the Lemon Dressing:
- Juice of 1 lemon (about 3.5 tbsp) – Lemon juice provides a fresh, tangy flavor that brightens the whole dish.
- 50 ml / 1/4 cup olive oil – Olive oil adds richness and helps to carry the flavors of the dressing.
- 1 tsp whole grain mustard – Whole grain mustard adds a slight sharpness and depth to the dressing.
- 1 tbsp apple cider vinegar – Apple cider vinegar offers acidity and complements the lemon juice.
- 1.5 tbsp maple syrup – Maple syrup adds a touch of sweetness to balance the tanginess of the mustard and vinegar.
- Salt and pepper – These are essential to season the salad and dressing to taste.
Instructions
- Preheat your oven to 180°C/350°F.
- Prepare the sweet potatoes by peeling and cutting them into wedges. Toss them with olive oil, salt, and pepper, then place them on a baking sheet.
- Roast the sweet potatoes in the oven for 20-25 minutes, or until soft and golden. Remove from the oven.
- Cook the quinoa by rinsing it and adding it to a pan with 1 cup of salted boiling water. Let it simmer until the water is absorbed and the quinoa is tender.
- Prepare the vegetables: Grate the carrots and thinly slice the red onion. Place them in a large bowl along with the rocket leaves.
- Add the crumbled feta to the bowl once the quinoa and sweet potatoes have cooled.
- Toast the seeds by placing them in a dry pan over medium heat. Toast the pine nuts and pumpkin seeds for 1-2 minutes, then add the sesame seeds and chia seeds, toasting for 30 seconds more.
- Make the dressing by mixing the lemon juice, olive oil, mustard, vinegar, maple syrup, salt, and pepper together in a jar or bowl. Shake or whisk until combined.
- Toss everything together: Add the roasted sweet potatoes, cooked quinoa, and the toasted seeds to the salad. Pour the dressing over the top and toss gently to combine.
Notes
- Roasting Sweet Potatoes: Keep an eye on your sweet potatoes as they roast to make sure they don’t burn. They should be soft inside and slightly crispy on the outside.
- Quinoa Cooking Tip: If your quinoa isn’t cooking well, try adding a little extra water. It’s important to let the quinoa steam properly after the water is absorbed.
- Grating Carrots: Use a box grater or food processor to make quick work of grating the carrots.
- Seed Toasting Tip: Toasting seeds is quick, so stay close to the stove to prevent burning. A dry pan works best, but if you have a non-stick pan, that’s even better for preventing sticking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Whether you’re new to cooking or just looking for a quick, nutritious meal, this roasted sweet potato, carrot, quinoa, and feta salad checks all the boxes. It’s packed with fresh vegetables, hearty quinoa, creamy vegan feta, and toasted seeds, all dressed in a zesty lemon vinaigrette. The ingredients come together to create a dish that’s not only satisfying but also incredibly healthy. Perfect for any time of year, this salad is versatile enough to be served as a main course or as a side to a more substantial meal. Let’s dive in and break down how you can easily make this beautiful dish!
Ingredients and Preparation
This salad features a variety of wholesome ingredients, each offering its own flavor and texture. From the natural sweetness of roasted sweet potatoes to the freshness of rocket leaves and the satisfying crunch of toasted seeds, every bite is a burst of flavor. Here’s what you’ll need:
Ingredients:
- 2 medium sweet potatoes (about 750g) – Sweet potatoes provide a lovely sweetness and are high in vitamins, especially vitamin A and C.
- 95g / 1/2 cup quinoa – Quinoa is a fantastic source of protein, making this salad both filling and nutritious.
- 60g / 2.1 oz rocket/arugula – Rocket leaves add a peppery bite, balancing the sweetness of the roasted veggies.
- 2 carrots, grated – Grated carrots bring a nice crunch and color to the dish.
- 1/2 red onion, thinly sliced – Red onions offer a slight sweetness and a bit of sharpness to balance the flavors.
- 150g / 5.3oz vegan feta – Vegan feta adds a creamy, salty tang to the salad. You can use regular feta if you prefer.
- 3 tbsp pine nuts – Pine nuts provide a buttery crunch, making them a lovely addition to the salad.
- 1 tbsp pumpkin seeds – Pumpkin seeds add extra crunch and are packed with magnesium and antioxidants.
- 1 tbsp sesame seeds – Sesame seeds contribute a nutty flavor and are high in healthy fats.
- 1 tsp chia seeds – Chia seeds are nutrient-dense, packed with omega-3 fatty acids and fiber.
For the Lemon Dressing:
- Juice of 1 lemon (about 3.5 tbsp) – Lemon juice provides a fresh, tangy flavor that brightens the whole dish.
- 50 ml / 1/4 cup olive oil – Olive oil adds richness and helps to carry the flavors of the dressing.
- 1 tsp whole grain mustard – Whole grain mustard adds a slight sharpness and depth to the dressing.
- 1 tbsp apple cider vinegar – Apple cider vinegar offers acidity and complements the lemon juice.
- 1.5 tbsp maple syrup – Maple syrup adds a touch of sweetness to balance the tanginess of the mustard and vinegar.
- Salt and pepper – These are essential to season the salad and dressing to taste.
Alternative Ingredient Suggestions:
- Sweet Potato Substitutes: If you don’t have sweet potatoes, you can use butternut squash or regular potatoes.
- Vegan Feta: If you don’t need the vegan option, regular feta works just as well, or you could try goat cheese for a different flavor.
- Quinoa Alternatives: Bulgur wheat or couscous could be substituted for quinoa if you’re looking for a variation.
- Dressing Variations: For a spicier kick, add a pinch of cayenne pepper to the dressing, or use balsamic vinegar instead of apple cider vinegar.
Preparation:
- Preheat the oven to 180°C/350°F to roast the sweet potatoes.
- Peel and cut the sweet potatoes into wedges. Spread them out on a baking sheet and toss them in a little olive oil, salt, and pepper. Roast for about 20-25 minutes until they’re soft and golden.
- Rinse the quinoa thoroughly and place it in a pan with 1 cup of salted boiling water. Let it simmer gently, covered, until the water is absorbed, and the quinoa is tender. Once done, set it aside to cool.
- Rinse the rocket leaves and place them in a large mixing bowl or platter. Grate the carrots and thinly slice the red onion, adding them to the bowl along with the rocket leaves.
- Crumble the vegan feta and add it to the bowl with the other ingredients once the quinoa and sweet potatoes have cooled slightly.
- Toast the seeds: Place the pine nuts and pumpkin seeds in a dry pan over low-medium heat. Toast for about 1-2 minutes until golden, then add the sesame seeds and chia seeds. Toast for another 30 seconds before removing from heat.
- Prepare the dressing: Add all the dressing ingredients to a mason jar or bowl. Shake or whisk thoroughly until well combined.
- Assemble the salad: Scatter the toasted seeds over the salad, pour the lemon dressing on top, and toss everything together gently.
Step-by-Step Instructions
For beginners, having clear, manageable steps is crucial. Here’s how to make this delicious and healthy salad:
- Preheat your oven to 180°C/350°F.
- Prepare the sweet potatoes by peeling and cutting them into wedges. Toss them with olive oil, salt, and pepper, then place them on a baking sheet.
- Roast the sweet potatoes in the oven for 20-25 minutes, or until soft and golden. Remove from the oven.
- Cook the quinoa by rinsing it and adding it to a pan with 1 cup of salted boiling water. Let it simmer until the water is absorbed and the quinoa is tender.
- Prepare the vegetables: Grate the carrots and thinly slice the red onion. Place them in a large bowl along with the rocket leaves.
- Add the crumbled feta to the bowl once the quinoa and sweet potatoes have cooled.
- Toast the seeds by placing them in a dry pan over medium heat. Toast the pine nuts and pumpkin seeds for 1-2 minutes, then add the sesame seeds and chia seeds, toasting for 30 seconds more.
- Make the dressing by mixing the lemon juice, olive oil, mustard, vinegar, maple syrup, salt, and pepper together in a jar or bowl. Shake or whisk until combined.
- Toss everything together: Add the roasted sweet potatoes, cooked quinoa, and the toasted seeds to the salad. Pour the dressing over the top and toss gently to combine.
Beginner Tips and Notes
- Roasting Sweet Potatoes: Keep an eye on your sweet potatoes as they roast to make sure they don’t burn. They should be soft inside and slightly crispy on the outside.
- Quinoa Cooking Tip: If your quinoa isn’t cooking well, try adding a little extra water. It’s important to let the quinoa steam properly after the water is absorbed.
- Grating Carrots: Use a box grater or food processor to make quick work of grating the carrots.
- Seed Toasting Tip: Toasting seeds is quick, so stay close to the stove to prevent burning. A dry pan works best, but if you have a non-stick pan, that’s even better for preventing sticking.
Serving Suggestions
This roasted sweet potato, carrot, quinoa, and feta salad is a meal on its own, but it pairs wonderfully with other dishes. Try serving it with a simple grilled chicken breast, a side of roasted chicken thighs, or a creamy tahini dip for extra protein. If you’re serving it as a side dish, it complements grilled meats like beef kebabs or roasted salmon beautifully.
Leftover salad can be stored in the fridge for 2-3 days. If you have leftover dressing, keep it in an airtight container in the fridge for up to a week. Be sure to store the salad and dressing separately to prevent the salad from becoming soggy.
Conclusion
This roasted sweet potato, carrot, quinoa, and feta salad is the perfect recipe for beginners who want to create something healthy, filling, and absolutely delicious. It’s packed with flavor, texture, and nutrients—plus, it’s super easy to make! With simple steps and versatile ingredients, you’ll be able to create this dish in no time. Don’t forget to experiment with different substitutions to make the recipe your own.
We’d love to hear your thoughts! If you try making this salad, feel free to share your experience in the comments below. Have any ingredient tweaks or tips? Share them with us—we’d love to hear how you made this dish even more your own!