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I just made this for lunch today and this salad is EVERYTHING! My house smells amazing and I can’t stop heading back for more. I even made the honey mustard dressing which is phenomenal. Thank you so much for sharing this goodness with us!
Deborah H
This recipe is sponsored by California Walnuts
This salad is, really, not a true salad.
It’s more like a pile of warm roasted sweet potatoes, caramelizy onions, and crisped chickpeas, all fragranced-up with some sprigs of fresh rosemary and speckled with toasty maple walnuts, piled on quinoa with fresh greens if your heart feels it, and eaten warm – or cold! – at your desk, in between morning and afternoon pumpkin lattes.
It is the food manifestation of cozy, with a healthy foot forward. It is ready for sweater weather. It is fall in a bowl.
Quinoa Sweet Potato Salad… Aka Throw All Things On A Sheet Pan!
Here’s the recipe: sheet pan. The end.
Diced sweet potatoes. Chickpeas. Rosemary. Shallots. Really, just DO IT FOR THE SMELLS. It is fall’s perfume.
Throw some mapled walnuts on there at the end of the roasting session and BAM. What is this, the hottest new vegan restaurant in town?
At this point you have a few options.
- Mix right away. Toss everything together with some quinoa and greens (optional).
- Prep for later. Divvy it up between lunch containers so you’re LUNCH GAME STRONG for the week.
Additional Quinoa Sweet Potato Salad Considerations:
The roasted sweet potatoes, chickpeas, caramelizy shallots, maple walnuts, and quinoa all make a delicious and filling meal, period. But my favorite recipes are ones that kind of give you room to improv a bit depending on the mood of the day, and there’s definitely room for that here.
- Fried egg
- Soft boiled egg
- Goat cheese
- Roasted chicken
- Red pepper flakes
- Lemony herb dressing
- Honey mustard dressing
- Green tahini (again ♡)
- Just olive oil and lemon, because #easy.
I went with honey mustard dressing and a side of roasted chicken and holy moly. It did not disappoint.
Three Reasons To Love Walnuts Right Now
- Toasted with maple = magic. Fall’s nature candy.
- Keep you full. THANK YOU.
- Amazing source of Omega-3 fatty acids which are important for your body and your brain, and can help fight depression and anxiety, and inflammation, and a variety of other things. A true superfood.
In addition to walnuts being 💯 all on their own, we’re ALSO taking the pledge this month to #ChooseLunch. That means lot of meal prep recipes to keep that midday slump at bay and actually make us, well, want to eat lunch every day? YES.
Walnuts + Meal Prep = Match made in heaven. ♡
Check Out Our Video For How To Make Quinoa Sweet Potato Salad:
Quinoa Sweet Potato Salad
- Total Time: 1 hour
- Yield: 4 large servings 1x
Description
Quinoa Sweet Potato Salad! A sheet-pan meal prep salad packed with roasted sweet potatoes, caramelizy onions, crisped chickpeas, fresh rosemary, and toasty maple walnuts.
Ingredients
Sweet Potato Salad
- 2 large sweet potatoes, peeled and diced
- 2 shallots, peeled and roughly chopped
- a sprig of rosemary or thyme
- a pinch of salt
- a swizzle of olive oil
- 1 14-ounce can chickpeas
- 1 cup whole walnuts
- 2 tablespoons maple syrup
Extras
- cooked quinoa (for serving, optional)
- baby kale (for serving, optional)
- dressing of choice (see notes)
Instructions
- Preheat the oven to 425 degrees.
- Arrange the sweet potatoes on a large sheet pan with the shallots and herbs. Toss with olive oil and salt. Roast for 20 minutes.
- Add chickpeas to the pan. Stir it all up. Roast for another 20 minutes.
- Toss walnuts with maple syrup and a little more salt. Add mapley walnuts to the pan. Stir it up. Roast for another 5 minutes.
- Remove the stems of the herbs. Serve roasted mixture with cooked quinoa, baby kale, and dressing of choice. Healthy and delicious!
Equipment
Buy Now → 
Buy Now → Notes
Dressing ideas: this lemon dressing, this honey mustard, or just plain ol’ lemon, olive oil, and salt! Can’t go wrong.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch
- Method: Bake
- Cuisine: American
Keywords: sweet potato salad, sheet pan meal, meal prep, lunch recipe, healthy meal prep recipe
Thank you to California Walnuts for sponsoring this recipe!
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One More Thing!
This recipe is part of our collection of best healthy sweet potato recipes. Check it out!
This was great! I had it with a simple honey Dijon dressing. I used dried rosemary. My oven must run hot because the sweet potatoes were DONE after 20 minutes, they didn’t need an additional 20 minutes.
Great meal prep recipe, thank you!
A nice hearty salad! Five stars for flavor and texture, although I had some issues with the cook time. Unlike other reviewers, my sweet potatoes were not cooked enough after 45 minutes.
I suspect issues with cook time may be related to the variety of sweet potato. I used one with orange flesh and other with white flesh. The orange flesh sweet potato cubes were almost done after ~50 minutes whereas the white flesh cubes needed to cook ~58 minutes.
I served the salad with quinoa, mixed greens, and threw in some curly kale. (I like my greens chewy and hearty. Skip the curly kale if you do not.)
The honey mustard dressing was… fine. Made for a perfectly nice salad, but the flavor didn’t quite pair to my liking. I think next time I will try a honey balsamic vinaigrette instead of a mayo-based dressing.
45 min in the oven was way too much, everything was burnt 🙁
Next time I will do everything for 20 min max.
This quinoa sweet potato salad looks amazing! I love the combination of flavors and textures. Can’t wait to try it out for my next meal prep. Thanks for sharing such a vibrant recipe!
Loved this! It made for a delicious, filling, and wholesome lunch. Even my husband, who usually shies away from vegetarian meals, said it was great.
Used the honey mustard sauce. This will become my new go-to meal prep. Thanks!
This recipe has become part of my regular rotation, I love it!
This is the best salad ever! I have sent this recipe to everyone I know. It is a hug in a bowl and I am SO thankful your recipes. They bring my family together around the table and always fill us up!
Delicious! This is a combo I would never think of putting together and I’m so glad I tried something a little bit out of the norm. I didn’t have any kale on hand so I subbed that for baby spinach and it really paid off. This one pan dish is easy to make and only uses a sheet pan (yay for limited clean up!) so it’s great if you’re feeling kind of lazy one day. Will absolutely make it again!
This is delicious! And if you accidentally make too much miso nut butter dressing from yalls broccoli salad recipe (https://leichter-leben.today/clean-broccoli-salad%3C/a%3E%29 loke i did, it goes realllllyyy well with this!
This recipe sounds SO good! Can’t wait to try it.
This recipe is such a go-to in our house, we make it at least once a month for meal prep lunches. It’s amazing with either dressing mentioned. 5 stars
My go-to got meal prep right now! Love the honey mustard dressing with it and boiled egg for protein. I added spinach instead of kale and like how it mixed in when heated up all together! Thanks for a great recipe!!
Could you use pecans instead of walnuts?
Pecans will work!
I just made this for lunch today and this salad is EVERYTHING! My house smells amazing and I can’t stop heading back for more. I even made the honey mustard dressing which is phenomenal. Thank you so much for sharing this goodness with us!
A new family favorite like so many other Pinch of Yum recipes!!
So glad you enjoyed this, Bridget!
Made this last night!!! Soo delicious and easy!
So easy, right?! Glad you enjoyed this, Leigh!
Love this recipe! The honey mustard dressing was delicious and brought everything together. I have tried LOTS of recipes from this blog and have loved them all. Thank you!
Glad you enjoyed this!
Would this recipe work to freeze?
Hi, Sofia! We haven’t tried freezing this recipe yet, but we think freezing the sweet potato salad portion of the recipe would work okay. Let us know how this goes for you!
How much baby kale and quinoa should this be served with?
However much you’d like! We’d probably aim for about 1/2 cup each.
LOVE this recipe!! Especially good with the honey mustard sauce.
I will be making this again and again
Soooo good with the honey mustard sauce. Glad you enjoyed this salad, Joanne!
Made this for my meal prep this week and it is SO delicious and easy! And I also made the honey mustard dressing. Perfection.
In the future I might drop the walnut amount down to 3/4 cup because my roasting pan was very walnut-forward (I should’ve used an extra sweet potato because I couldn’t find two large ones…), but I found that the suggested roasting times were spot-on and it was so easy to prep the grain and dressing while the veggies were roasting! Thank you Pinch of Yum! 🙂
Glad you enjoyed this salad, Mary!
I made this for dinner last night and served it over Farro. It was delicious! I’m looking forward to lunch today!
Farro sounds perfect! Glad you enjoyed this, Jeanne!
Made this and served over spinach with a home made maple vinaigrette—amazing and delicious
YUM! Glad you enjoyed this, Cathleen!
I am so excited to try this that I am actually bummed out we already ate dinner tonight. Pinned for later in the week. Thanks for the inspiration.
Next time this can be your second dinner, Rachel. 😉
Love anything that made from potato. Thanks for this new recipe.