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Roasted Sweet Potato and Quinoa Salad

Recipe by: Eileen M.
Featured on Tuesdays with Thomas on 5/3/22


  • Two medium sweet potatoes, approximately 7 ounces, or 200 grams each.
  • One (5 ounce package) of Spring mix
  • One cup of cooked quinoa
  • 1/4 cup of dried cranberries
  • 3 to 4 T. Premium White Balsamic
  • Optional- 1/4 cup roasted pumpkin seeds


  1. Peel the sweet potato and cook in the microwave for 1 to 2 minutes, to soften. Dice into approximately 1/2 inch cubes. Roast at 375 degree for 15 minutes, or until the bottoms are caramelized and golden brown. Turn each piece over and roast an additional 10 minutes
  2. Optional – toast raw, unsalted pumpkin seeds until golden brown, about 10 minutes, at the same time that the sweet potatoes are roasting.
  3. Place the greens into a large bowl and toss with 3T. Premium White Balsamic. Each piece should be lightly coated, so add an additional as needed.
  4. Add remaining ingredients and enjoy.


This recipe is vegan and sos free when the sweet potatoes are roasted on parchment paper or a silicon pad, the dried cranberries are sweetened with fruit juice and raw, unsalted pumpkin seeds are used.

I found that the best caramelization of the sweet potato occurred when roasted directly on an aluminum 1/2 sheet pan, coated with a thin spray of olive oil, but parchment paper or a silicon pad would work also. I used a Nordic Wear Natural Aluminum half sheet cookie pan that I purchased at Walmart for only $10.98.

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