Maple Quinoa Salad

Salads / Appetizers and Side Dishes

4 portions
Metric Imperial


  • 450 g sweet potatoes, peeled, cut into 1inch cubes
  • 30 ml olive oil
  • 2.5 ml salt
  • 2.5 ml pepper
  • 30 ml pure maple syrup
  • 30 ml lemon juice
  • 10 ml Dijon mustard
  • 1.25 ml minced garlic
  • 80 ml thin-sliced red onion
  • 1 liter packed baby kale and/or arugula
  • 1 small apple, cored, cut into bite-size pieces
  • 240 ml cooked red quinoa
  • 30 ml toasted slivered almonds


  1. Heat oven to 400.
  2. In a bowl toss sweet potatoes with 1 tablespoon of the olive oil.
  3. Sprinkle with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
  4. Place in a single layer on a large rimmed baking sheet. Bake about 25 minutes, stirring once, until golden and tender. Let cool.
  5. In a large bowl whisk remaining tablespoon olive oil, maple syrup, lemon juice, mustard, garlic and remaining ¼ teaspoon salt and pepper.
  6. Add onion, then toss and let stand 5 minutes.
  7. Add kale; toss.
  8. Add apple, sweet potatoes and quinoa; toss.
  9. Sprinkle with almonds and serve on a platter.

This healthful, nutrient-packed salad highlights all the best Fall ingredients: kale, quinoa, apples and sweet potatoes, and tops them with a delicious mustard and maple dressing. It makes a healthy and filling weekday lunch or an impressive side dish to any meal.