Roasted Sweet Potatoes with Quinoa + Red Lettuce

Servings 4


  • 3 sweet potatoes, peeled and cubed
  • 5 tbsp total extra-virgin olive oil (divided for potato and dressing)
  • 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 goat cheese feta
  • salt
  • pepper


  1. Preheat oven to 425° and cover a baking sheet with parchment paper. 

  2. Arrange sweet potatoes on the baking sheet, then drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss to coat and roast until golden and tender, about 25 minutes.

  3. Meanwhile, combine quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes more. Scoop quinoa onto a paper towel-lined baking sheet to cool slightly.

  4. In a large bowl, combine quinoa, sweet potatoes, red leaf lettuce, and cranberries. 

  5. In a small bowl, whisk together balsamic vinegar and remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently to combine. Season with salt and pepper and stir in feta just before serving.