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Maple Balsamic Sweet Potato Quinoa Salad | Taste and Tipple

Maple Balsamic Sweet Potato Quinoa Salad

This hearty salad is the perfect solution for a week's worth of healthy lunches.

Course Salad
Cuisine Canadian
Keyword Arugula, Balsamic, Maple, Mediterranean Vegetables with Baked Eggs and Feta, Pecans, Quinoa, Red Onion, Salad, Sweet Potato
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Yvonne Langen


  • lbs sweet potatoes about 2 large
  • ½ cup quinoa
  • 3 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • ½ cup chopped red onion
  • ¼ cup coarsely chopped pecans toasted
  • 2 cups arugula
  • 3 tbsp chopped parsley
  • 2 tbsp olive oil
  • ½ tsp salt
  • tsp cayenne pepper
  • ½ cup crumbled feta


  1. Cook quinoa. Rinse quinoa under cold water. Add to pot with 1 cup cold salted water. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat, covered, let stand for 5 minutes. Fluff with a fork and cool to room temperature.

  2. Peel sweet potatoes and cut into 1-inch chunks. Place in a pot and add enough cold salted water to cover. Bring to a boil, then cover and simmer gently until potatoes are just tender, 3 to 5 minutes. Be careful not to overcook.

  3. Drain well, place in a bowl and toss with 1 tbsp balsamic vinegar and 1 tbsp maple syrup. Once cool, stir in red onion, pecans and parsley.

  4. Whisk remaining vinegar with oil, maple syrup, salt and cayenne. Toss with potatoes, then sprinkle with cheese and gently toss again.