• 4 cups spring greens
  • 1 cup cooked sweet potato
  • ½ cup cooked quinoa (cooked according to package directions)
  • ½ cup (or more) sliced cucumber
  • ½ cup minced red onion
  • ½ honey crisp apple diced
  • Dressing:
  • 2 tbsp oil free hummus
  • 1 tbsp dijon mustard
  • ¼ peach balsamic vinegar (Use discount code PLANTIFULKIKI for 10% off @ Rocky Mountain Olive Oil )

Option 2 Dressing:

  • 2 tbsp maple syrup
  • 2 tbsp Dijon mustard



Place sweet pierced sweet potato in the oven at 425 for 30 minutes.Cook the quinoa according to package directions (I like to add 1 tsp of vegetable bouillon to the water to flavor the quinoa.) Place salad ingredients in a bowl. In a separate bowl or small jar with a lid, place desired dressing ingredients and stir / shake to mix. Once the sweet potatoes are done and cooled enough to peel, dice and add to the salad. Once the quinoa is done and slightly cooled, add to the salad.  Dress salad and toss to coat.


Makes 1-2 servings. 

Sweet potato quinoa salad 2


  1. Kim on February 15, 2021 at 1:50 pm

    Hi Kiki, I love this salad! This is my second time making it. It will be on regular rotation for me!

  2. RC on March 3, 2021 at 7:13 am

    Kiki, love this salad! Your videos are very well done; and after watching several them, you have inspired me. Thank you…I think you are amazing!

  3. Cris Tackett on March 22, 2021 at 7:32 pm

    how much of the peach balsamic vinegar do you use? 1/4 tsp? 1/4 tbsp? Can’t wait to try it. I love the recipes of yours that I have made. It’s so appreciated.

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