I’m obsessed with making salads in the fall. Summer is typically my season for salad overload, so come September I’m more than ready to incorporate hearty, cozy, flavors from root veggies into my meals. This salad uses sweet potato and beets, which bring color and flavor and this thyme vinaigrette is my new go-to. This one is perfect if you’re looking to pack more veggies into your meals!

Root Vegetable and Goat Cheese Quinoa Salad with Thyme Vinaigrette Ingredient Notes

Sweet Potato: Sweet potatoes bring natural sweetness and a hearty texture to the salad. When roasted, they develop caramelized edges that add depth and warmth. Their orange hue also makes the dish visually appealing and seasonally vibrant.

Red Beets: Beets contribute earthy flavor and bold color to the salad, creating a beautiful contrast with the greens and goat cheese. Roasting them softens their texture and enhances their natural sweetness. They’re also rich in antioxidants and fiber.

Goat Cheese: Goat cheese adds creamy tang that balances the sweetness of the roasted vegetables. Its smooth texture contrasts nicely with the crunchy seeds and fluffy quinoa. The rich flavor brings a touch of indulgence to this wholesome dish.

Pumpkin Seeds: Pumpkin seeds provide a satisfying crunch and nutty flavor throughout the salad. They’re packed with plant-based protein, magnesium, and healthy fats. Toasted or raw, they enhance texture and boost nutritional value.

Root Vegetable and Goat Cheese Quinoa Salad with Thyme Vinaigrette

Recipe by Jenn Lueke

4.4 from 9 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Quinoa Salad
3 cups peeled and diced sweet potato (1 large or 2 small sweet potatoes)
1 cup red beets, peeled and diced
1 tablespoon olive oil
kosher salt and ground black pepper, to taste (about 1/2 – 1 teaspoon)
1 cup dry quinoa
4-5 cups arugula (can sub spinach, kale, or spring mix)
2/3 cup crumbled goat cheese
2/3 cup pumpkin seeds
Thyme Vinaigrette
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup, additional if preferred
2 teaspoons dried thyme
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper

Directions

Preheat the oven to 400F and line a large sheet pan with parchment paper.
Toss the diced sweet potatoes and beets with the oil, salt, and ground black pepper in a mixing bowl until coated. Transfer to the sheet pan and bake until tender and slightly browned, 22 to 26 minutes.
While the vegetables bake, bring two cups of salted water to a boil, then add the dry quinoa, reduce heat to medium low, cover the pot and cook until the water is absorbed, 15 to 18 minutes.
Make the vinaigrette by whisking all ingredients together in a bowl or jar.
Add the arugula, cooked quinoa, sweet potatoes, beets, goat cheese, and pumpkin seeds to a salad bowl. Pour in the vinaigrette and toss until coated.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Notes

Storage: Refrigerate in a sealed container for up to 4 days.
Arugula: For meal prep, wait to mix in the arugula until right before enjoying. Coated kale will hold up much better for meal prep than arugula.
Red beets: Replace with golden beets, radishes, or roasted turnips for a milder earthy taste
Quinoa: Substitute with farro, couscous, or brown rice. Just be mindful that depending on which you use, you may need to increase cook time and/or liquid.