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Roasted Cranberry & Sweet Potato Quinoa Salad

30 Jul 2019
salad sweet potatoe

By Jade Anstey, Naturopath & Nutritionist


  • 4 sweet potato (medium, peeled and cubed)
  • 3 tablespoons avocado oil (divided)
  • 1/4 tsp sea salt
  • 2 cups frozen cranberries (or fresh)
  • 2 cups water
  • 1 cup quinoa (dry, uncooked)
  • 1 1/2 tablespoons apple cider vinegar
  • 2 tsps dijon mustard
  • 1 tbsp maple syrup
  • 1/2 cup pumpkin seeds


  1. Preheat oven to 400˚F (204˚C)
  2. In a glass or foil-lined baking dish, toss the sweet potato with 1/3 avocado oil and salt. Roast for 30 minutes, adding cranberries midway
  3. Combine the quinoa and water in a saucepan over high heat. Once boiling, reduce to simmer and cover with a lid. Let simmer for 13 to 15 minutes or until water is absorbed. Remove lid, turn off the heat and fluff with a fork
  4. In a large mixing bowl, whisk together the remaining avocado oil, apple cider vinegar, mustard and maple syrup. Add the roast sweet potato, cranberries and pumpkin seeds. Gently toss until well combined
  5. Enjoy!


No sweet potato – use carrots or butternut squash instead.
Leftovers, refrigerate in an airtight container up to five days
No quinoa – use rice or cauliflower rice instead
More greens – add spinach or arugula

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