Sweet Potato and Cranberry Quinoa Salad

I am part of a fun collaboration group on Instagram- we hashtag #seasonalfoodiecollab. Every month we have a challenge with 2 different seasonal foods. This month’s challenge foods were sweet potatoes and cranberries. Although I kind of cheated a little, using dried cranberries, this salad was so tasty!!

This is such a great, flavorful fall salad. It would make the perfect light meal, side or even deserves a place at the illustrious Thanksgiving table!

Start by cooking your quinoa. I have been using this tri colored for awhile now and really like it.

While it is cooking, start your sweet potatoes. Peel.

Cut into small cubes. Mine were about 1/2-3/4 inch cubes.

Heat your pan. I love to use my cast iron for this. It heats so evenly, it’s the best! Brown on all sides and cook until tender.

Chop pecans into a medium size. I don’t like them to be in too small of pieces, I prefer the larger texture and flavor.

Add all ingredients to bowl.

I love to add a little dark balsamic. This particular one was a fig flavor, and it was so good!

Once it is mixed, sprinkle a little goat cheese over the top.

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Cranberry Sweet Potato Quinoa Salad

This gorgeous salad is such a great fall salad. It is perfect to snack on, as a side to your meal or it might even earn the honor of gracing the Thanksgiving table at your house!
Course Salad
Cuisine American
Keyword fall inspired food, fall salad ideas, fall side dishes, quinoa salad, sweet potato and cranberry
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Author Amy- A Red Spatula


  • 1 cup quinoa I love the tri colored quinoa I have shown in photo. You can use whatever kind you choose.
  • 2 cups vegetable stock
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 cups sweet potatoes, peeled and cubed I like to use a smaller cube, about 3/4 inch.
  • 2/3 cup dried cranberries This is a variable. You can add more or less, whatever you prefer.
  • 1/4 cup goat cheese
  • 2/3 cup pecans
  • 1 tablespoon olive oil
  • balsamic vinegar This is optional. I love adding balsamic to this salad, but it is not necessary.


  • Bring vegetable stock to a boil. Add quinoa to pan and salt. Cover and boil over medium low heat for about 10-15 minutes until water is absorbed.
    While the quinoa is cooking, start your sweet potatoes. I like to use my cast iron pan for this. Heat the cast iron and add your olive oil. Once the oil is heated, add your sweet potatoes. Cook, flipping and turning until the potatoes are tender. remove from heat and allow to cool slightly.
    Fluff quinoa and allow it to cool slightly as well.
    I like this salad a little warm. If you don't allow all ingredients to cool separately. Mix all ingredients, except the goat cheese. Sprinkle with salt and balsamic if you are using it. Top with cheese. That's it. It is ready to go. I don't like to make this more than about 8 hours in advance, but it can be done and probably no one would notice the difference.
    Now, sit back and enjoy. You deserve it!

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