This Roasted Japanese Sweet Potato & Quinoa Salad with White Wine Vinaigrette is a healthy recipe to enjoy on a busy weeknight. It’s easy to make, full of flavor, & meal prep approved!

Roasted Japanese Sweet Potato & Quinoa Salad with White Wine Vinaigrette with beets, pecans, and avocado, sitting on a wood cutting board with a fork in it.

Hands up if you’re a salad fan? Both are up for me. And if you’re not (yet), then I’ve got just the recipe for you!

A bed of fresh greens gets topped with roasted Japanese sweet potatoes, nutty quinoa, vibrant beets, creamy avocado, a white wine vinaigrette, as well as a sprinkle of pecans.

Needless to say, this Roasted Japanese Sweet Potato & Quinoa Salad with White Wine Vinaigrette is full of flavor + nutrition at every bite.

Why You’ll Love this Healthy Salad Recipe

Full of Flavor & Loaded with Nutrition: Just because this salad is loaded with vegetables, doesn’t mean that there is a lack of flavor.
Quick & Easy: Ready in about 30 minutes & super simple to make.
Great for Meal Prep: This Roasted Japanese Sweet Potato & Quinoa Salad with White Wine Vinaigrette stores well in the fridge, making it the perfect recipe to meal prep for healthy dinners throughout the week.

Roasted Japanese Sweet Potato & Quinoa Salad with White Wine Vinaigrette Recipe with beets, pecans, and avocado, sitting on a wood cutting board with a fork in it.

Ingredients

Organic Greens: Any greens work great. I used Earthbound Farm’s Organic Power Greens which is a combination of baby spinach, baby red and green chards, and baby kale.
Organic Quinoa: To provide this salad with nutty flavor, along with protein & fiber. You can use any color that you have on hand – white, red, or multi-color quinoa.
Organic Japanese Sweet Potato: For this recipe I used organic Japanese sweet potato, but any type of organic sweet potato works. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping.
Organic Beets: For a pop of color & nourishment. I specifically use Love Beets Organic Classic Vinegar Beets, so there is no need to roast.
Organic Avocado: For some extra healthy fats + creaminess. Be sure to use a ripe avocado.
Organic White Wine Vinaigrette: A must for any salad is a tasty dressing & this one complements it perfectly! Don’t leave it out! If you’re vegan, swap the honey for organic pure maple syrup.
Organic Pecans: A sprinkle of organic pecans adds some extra plant-based protein & healthy fats.
Organic Avocado Oil: This is my favorite oil to use while baking, because it can withstand high cooking temperatures.

How To Make

Quinoa. Prepare quinoa as packaged instructions.
Roasted Sweet Potato. Preheat the oven to 425 degrees F. Add the chopped sweet potato to a baking tray lined with parchment paper. Toss with avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
White Wine Vinaigrette. In a mixing bowl, add the vinaigrette ingredients & whisk to combine.
Serve. Divide greens of choice & quinoa between bowls. Top with the roasted sweet potatoes, sliced beets, avocado, a drizzle of the white wine vinaigrette, & a sprinkle of pecans. Enjoy!

Tips for Making this Healthy Salad Recipe Perfectly

Organic Greens: Any greens work great. I used Earthbound Farm’s Organic Power Greens which is a combination of baby spinach, baby red and green chards, and baby kale
Organic Quinoa: You can use any color that you have on hand – white, red, or multi-color quinoa all work.
Organic Sweetener: The vinaigrette calls for either local raw unfiltered honey or manuka honey. If you have a honey allergy or are vegan, please use organic pure maple syrup.
Organic Protein: Wanting to up the protein? Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM!

Storing & Reheating

As mentioned above, this Roasted Japanese Sweet Potato & Quinoa Salad with White Wine Vinaigrette is the perfect healthy recipe for leftovers & meal prep!

Fridge Storage. Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa & sweet potatoes to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Remove from the oven & serve with the fresh greens, as well as the remaining toppings.

Healthy Roasted Japanese Sweet Potato & Quinoa Salad with White Wine Vinaigrette with beets, pecans, and avocado, sitting on a wood cutting board with a fork in it.

More Healthy Quinoa Salad Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Japanese Sweet Potato & Quinoa Salad with White Wine Vinaigrette

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: American
Diet: Vegetarian

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Description

This Roasted Japanese Sweet Potato & Quinoa Salad with White Wine Vinaigrette is a healthy recipe to enjoy on a busy weeknight. It’s easy to make, full of flavor, & meal prep approved!

Ingredients

Scale

Always opt for organic ingredients.

QUINOA

½ cup dry quinoa

ROASTED SWEET POTATO

1 large Japanese sweet potato, chopped
Sea salt & black pepper, to taste
2 tsp avocado oil

SALAD

5 cups greens of choice
2 cups cooked beets or 1 (6.5-oz) package Love Beets Organic Classic Vinegar Beets, sliced
Avocado(s), sliced
¼ cup raw pecans

WHITE WINE VINAIGRETTE

2 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
1 tsp local raw unfiltered honey, manuka honey, or pure maple syrup
1 tsp dijon mustard
2 garlic cloves, minced
Sea salt & black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Quinoa. Prepare quinoa as packaged instructions.
Roasted Sweet Potato. Preheat the oven to 425 degrees F. Add the chopped sweet potato to a baking tray lined with parchment paper. Toss with avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
White Wine Vinaigrette. In a mixing bowl, add the vinaigrette ingredients & whisk to combine.
Serve. Divide greens of choice & quinoa between bowls. Top with the roasted sweet potatoes, sliced beets, avocado, a drizzle of the white wine vinaigrette, & a sprinkle of pecans. Enjoy!

Notes

Organic Greens: Any greens work great. I used Earthbound Farm’s Organic Power Greens which is a combination of baby spinach, baby red and green chards, and baby kale.

Organic Quinoa: You can use any color that you have on hand – white, red, or multi-color quinoa all work.

Organic Sweetener: The vinaigrette calls for either local raw unfiltered honey or manuka honey. If you have a honey allergy or are vegan, please use organic pure maple syrup.

Organic Protein: Wanting to up the protein? Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM!

Storing & Reheating: Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa & sweet potatoes to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Remove from the oven & serve with the fresh greens, as well as the remaining toppings.