Roasted Sweet Potato & Quinoa Salad

It’s been WAY too long since I posted a recipe on here. To be honest I haven’t done much recipe creation and have been sticking to simple meals most of the time. About a month ago, Joe and I committed to eating vegetarian two nights a week in order to save money. When I buy meat I like to buy pasture-raised meat from the Farmer’s Market and the cost is higher. By eating vegetarian, we aren’t necessarily sticking to a Paleo diet since we include some kind of grain or bean but I always make it gluten-free. I’ve been able to eat gluten-free grains and beans without much upset to my digestive system so we’re continuing to do what works best for us.

I’m obsessed with sweet potatoes and adding quinoa puts them over the top! The orange dressing also goes really well on this salad. To make it vegan simply leave off the feta cheese. You could also substitute goat cheese and I bet that would be delicious.

Since I’m still nursing the carbs in this salad help me to feel full and satisfied. On days when I don’t eat enough carbs I tend to be more hungry and my energy isn’t as high so I try to stick with some form of gluten-free carb at each meal along with lots of healthy fats.

Mr. Enzo is doing really well with eating solids. We’re up to 3 meals a day though they are fairly small meals. We just introduced salmon this week and I think he liked it. I want to try to include salmon in his diet once a week for those healthy fats. He really loves fruit/veggie Popsicles now and homemade applesauce (delish!). The hardest part about feeding him solids is the clean up! It’s really not difficult but since we cook at home 90% of the time we already have a lot of dishes and Enzo just adds to the mess. 🙂


Roasted Sweet Potato & Quinoa Salad

Serves 2-4
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Gluten Free, Vegetarian
Meal type Main Dish, Salad


  • Spinach
  • Quinoa (cooked according to package directions)
  • 2 Medium sweet potatoes (diced)
  • Feta cheese
  • Avocado (sliced)
  • Dried cranberries
  • Pepitas (toasted)


  • 1 Large orange (zested and juiced)
  • 1 garlic clove (peeled)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 3/4 cups olive oil
  • Salt and pepper


Step 1
Preheat oven to 400 degrees F. Put sweet potatoes in baking dish, coat with about 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven 15 minutes. Stir the potatoes and roast an additional 15-20 minutes or until potatoes are cooked through.
Step 2
Meanwhile make the dressing by combing the orange zest, juice, garlic, honey, vinegar, salt and pepper in a blender or food processor. Blend until well combined. Slowly add the 3/4 cup olive oil while blending.
Step 3
To assemble the salad top spinach with cooked quinoa, roasted sweet potatoes, feta, avocado, cranberries and pepitas. Drizzle dressing on top and enjoy!
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