Roasted Sweet Potato with Quinoa + Red Lettuce Salad

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Sweet potatoes in a salad? You won't regret it.

We love salads that are packed with a variety of flavors – and this Roasted Sweet Potato with Quinoa + Red Lettuce Salad is no exception! The sweet potato, quinoa, cranberries, and feta add just the right amount of texture to our fresh, crispy red lettuce base.

Perfect for fall and winter, this salad feels like a harvest of flavors. Make it as a meal and add some protein, or add it to a more elaborate meal — There is really no way to go wrong.

Our tip for this dish? Make extra servings to enjoy this delicious salad as a leftover for lunch for days! You won’t regret it.

Roasted Sweet Potatoes with Quinoa + Red Lettuce

Servings 4


  • 3 sweet potatoes, peeled and cubed
  • 5 tbsp. extra-virgin olive oil (divided for potato and dressing), divided 2 and 3 tbsp.
  • 1 cup dried quinoa, rinsed under cold water
  • 1/2 bunch red leaf lettuce, sliced
  • 1/4 cup dried cranberries
  • 1 tbsp. balsamic vinegar
  • 1/4 cup feta cheese
  • salt
  • pepper


  • Preheat oven to 425° and cover a baking sheet with parchment paper. 
  • Arrange sweet potatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and toss to coat. Roast until golden and tender for about 25 minutes.
  • Combine quinoa and 2 cups of water in a medium saucepan and bring to a boil. Reduce heat, and simmer covered for 15 minutes. Remove from heat, and let sit covered for 5 more minutes. Scoop quinoa onto a paper towel-lined baking sheet to cool slightly.
  • In a large bowl, combine quinoa, sweet potatoes, red-leaf lettuce, and cranberries. 
  • In a small bowl, whisk together the balsamic vinegar with the remaining 3 tablespoons of olive oil. Drizzle the vinaigrette over the salad and toss gently to combine. Season the salad with salt and pepper and top with feta just before serving.
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Recipe inspired by Delish.


by Camila Alves McConaughey