Quinoa Sweet Potato Salad with Lemon + Feta

If you could see me right now, you would see that I’m jumping up and down with joy. I just finished scrubbing all of our blinds – by hand – after months of living here. SLOW is my game. A big shout-out to my husband for helping me finish the last two blinds, which I think were the worst (mainly because I was sick of washing the preceding 12 blinds).

For some reason, our blinds had a thick black grime etched into pretty much each “divider” when we purchased the house, even though the house itself was pretty clean. At first, I thought it would be an easy task – soak in the bathtub, wipe, dry and hang. Then reality hit, along with vinegar, baking soda, laundry detergent and chlorine. The only thing that worked was time and scrubbing. So why didn’t I just buy new blinds? Because you bet I could think of a 100 ways to spend that $100+ on anything other than plastic junk. I think I’m due for a new bag…

quinoa sweet potato salad

I’m always on a salad kick. My salad go-to is always a spring mix + fruit salad of some sort but every once in a while, I venture into the unknown and I try something more unique. This quinoa sweet potato salad is a mix of healthy goodness and colorful veggies. The sweet potato lends a very light sweetness that is complemented by the dressing. Pumpkin seeds and cranberries are always a good duo but I think they are even better paired with the quinoa and potatoes in this salad. If you need a season-less salad that’s hearty and healthy, this is it!

quinoa sweet potato salad
Quinoa sweet potato salad with lemon + feta
Yield: 4 servings

Quinoa Sweet Potato Salad with Lemon + Feta

Quinoa sweet potato salad with lemon, feta, roasted potatoes, pumpkin seeds and cranberries


  • 3 sweet potatoes
  • 6 baby purple potatoes
  • 1-2 T olive oil
  • 1 1/2 tsp salt
  • 8 oz kale and spring mix
  • 1/4 c crumbled feta cheese
  • 6 T toasted pumpkin seeds
  • 6 T dried cranberries
  • 1 c rice/quinoa blend, cooked
  • 6 T creamy lemon dressing


  1. Cube 3 sweet potatoes and 6 baby purple potatoes into bite-sized pieces. Coat with 1-2 T olive oil and 1 1/2 tsp salt. Roast on baking sheet at 450F for about 40 minutes (stir halfway through cooking time) or until tender.
  2. Carefully fold potatoes, leafy greens and rice mixture together. Stir in dressing (link here). Sprinkle feta cheese, pumpkin seeds and cranberries on top.


You can make your own grain blend by mixing brown rice, red rice, wild rice and/or quinoa together.

quinoa sweet potato salad



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