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–+ servings
Sweetpotato Summer Fruit Salad

Sweetpotato Summer Fruit Salad: A Refreshing Flavor Burst!

Enjoy a delicious Sweetpotato Summer Fruit Salad filled with vibrant fruits that is both gluten-free and dairy-free.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: LUNCH
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Sweetpotato, peeled and cubed Can substitute with butternut squash
  • 2 tablespoons Olive Oil Extra virgin recommended
  • ½ cup Tri-colored Quinoa (dry) Can be replaced with regular quinoa or couscous
  • 1 cup Water Essential for cooking quinoa
  • ½ cup Strawberries, diced Can be substituted with raspberries
  • ¼ cup Green Grapes, halved Replace with blueberries if needed
  • ⅓ cup Red Onion, diced Shallots can be used for milder taste
  • ⅓ cup Cherries, diced Remove pits; substitute with diced peaches if out of season
  • ⅓ cup Cucumber, diced Zucchini can be used as an alternative
  • 3 tablespoons Goat Cheese, crumbled Omit for dairy-free option or use feta
  • ¼ cup Pistachios Any preferred nuts can be used
  • 1 whole Lemon, zested and juiced Lime can be swapped if needed
  • 1 tablespoon Apple Cider Vinegar Red wine vinegar is a good replacement
  • 2 teaspoons Honey Maple syrup serves as vegan alternative
  • 2 tablespoons Extra Virgin Olive Oil For dressing
  • Salt and Pepper Season to taste; add garlic powder for extra flavor

Equipment

  • Oven
  • baking sheet
  • Pot
  • Large bowl
  • knife
  • cutting board

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Prepare the sweetpotatoes by peeling and cutting them into 1-inch cubes. Toss them in olive oil and season with salt, pepper, and garlic powder.
  3. Roast the sweetpotatoes on a baking sheet for 35-40 minutes, flipping them halfway through.
  4. Cook the quinoa according to package instructions, using 1 cup of water.
  5. Chop the strawberries, green grapes, red onion, cherries, and cucumber while the quinoa cooks and sweetpotatoes roast.
  6. Mix all the dressing ingredients in a bowl.
  7. Combine the cooked quinoa with your prepared fruits and vegetables in a large serving bowl.
  8. Add the roasted sweetpotatoes to your mix.
  9. Top with crumbled goat cheese and pistachios. Drizzle the dressing over the salad.
  10. Garnish with lemon slices just before serving.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 32gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 150mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 2000IUVitamin C: 60mgCalcium: 40mgIron: 1.5mg

Notes

Consider adding fresh herbs like mint for an extra burst of flavor. This salad is best enjoyed fresh but can be stored in an airtight container for up to 3 days.

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