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a white bowl with fall quinoa salad with sweet potato on a white wooden board with grapes in the background
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Fall Quinoa Salad

This fall quinoa salad with roasted sweet potatoes, crispy chickpeas, apples, grapes, pomegranate, baby spinach, and walnuts is packed with flavor and healthy ingredients. It’s topped with an easy maple mustard dressing and makes the perfect lunch or light dinner for fall!
Course Salad
Cuisine American
Diet Gluten Free, Vegan
Prep Time 18 minutes
Cook Time 12 minutes
Servings 4 servings
Author Sina

Equipment

  • 1 pot or pressure cooker
  • 1 air fryer
  • 1 salad bowl
  • 1 chopping board
  • 1 knife

Ingredients

For the Salad:

  • 1 cup quinoa
  • 1 medium sweet potato
  • 1 can chickpeas
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 apple Honeycrisp, Pink Lady, or Gala apples are great choices.
  • 1 cup grapes
  • 1/2 cup walnuts
  • 2 cups baby spinach
  • 1 cup pomegranate seeds

For the Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 2 teaspoons lemon juice
  • salt, to taste
  • black pepper, to taste

Instructions

  • Cook the quinoa according to the instructions on the package. Once it’s cooked, fluff it with a fork and let it cool.
  • Drain and rinse the chickpeas and pat them dry with paper towels or a clean kitchen towel. Place them in a bowl and add one tablespoon of olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika powder, 1/4 teaspoon salt and pepper.
  • Stir well until they are evenly covered with olive and spices and place them in an air fryer. Air fry for 12 minutes at 392 °F until golden and crispy.
  • Peel the sweet potato and cut it into small cubes.Place the sweet potato cubes in the air fryer and toss them with a little olive oil. Air fry for 10-12 minutes at 392 °F until tender and lightly browned and crispy on the outside.
  • While the sweet potatoes and chickpeas are in the air fryer, prepare the remaining ingredients. Roughly chop the walnuts, dice the apple, and cut the grapes in half.
  • Make the dressing. Place the olive oil, white wine vinegar, maple syrup, mustard, and lemon juice in a small bowl or jar. Season with salt and pepper and whisk until well combined.
  • Place the cooked quinoa, baby spinach, apple, grapes, pomegranate seeds, roasted sweet potatoes, and walnuts in a large bowl.
  • Drizzle with the dressing and gently toss until everything is well combined. Serve immediately.

Notes

  • Stored in an airtight container in the fridge, this quinoa salad will last for about 3 days.
  • Make sure to let the quinoa cool before adding it to the baby spinach. If it’s still hot, the spinach will wilt quite a bit.
  • If you are making this salad ahead of time, store the dressing separately and add it just before serving.
  • Cut the sweet potato into small and evenly sized cubes. This way, they will cook faster and more evenly.