When you think of a winter salad, does your mind go straight to a predictable bowl of chilly, bland greens? Me, too. That’s exactly why I had to create this Warm Sweet Potato & White Bean Salad with Crispy Quinoa. It’s the cozy, satisfying answer to those dreary winter days when you crave something that feels hearty and nourishing but is still packed with vibrant flavor and texture. Imagine sweet, roasted sweet potatoes, creamy white beans, and a tangy maple-Dijon vinaigrette all tossed together, then topped with the star of the show: crispy, nutty quinoa. It’s a complete meal in a bowl that’s perfect for a simple family dinner yet fancy enough to bring to a holiday potluck. This isn’t just a side dish; it’s the main event.
Why You’ll Love This Warm Salad Recipe
You’re going to love this salad for so, so many reasons. First, it’s incredibly versatile. It works as a make-ahead lunch, a simple weeknight dinner, or a stunning contribution to any holiday table. The combination of warm and cool, soft and crispy, sweet and savory is just magic. It’s also packed with fiber and protein, so it’s genuinely satisfying and won’t leave you searching for a snack an hour later. But mostly, I love it because it’s forgiving. Don’t have pecans? Use walnuts. Not a fan of red onion? A shallot works great. It’s a recipe that invites you to make it your own. So good.
Ingredients
Here’s your grocery list. I’ve included a little note on why each ingredient is there, because I always find it helps to understand the ‘why’ behind a recipe!
- 2 medium sweet potatoes (about 1 ½ lbs), peeled and cubed – for that sweet, hearty base that holds up beautifully when roasted.
- 1 (15 oz) can cannellini beans, rinsed and drained – they add a wonderful creaminess and plant-based protein to keep you full.
- 1 cup cooked quinoa, cooled completely – this is the key to getting it nice and crispy!
- 1 small red onion, thinly sliced – for a sharp, peppery bite that cuts through the sweetness.
- 3 tablespoons olive oil, divided – we’ll use some for roasting and some for the dressing.
- 1 teaspoon smoked paprika – adds a deep, smoky flavor that pairs perfectly with the sweet potatoes.
- ½ teaspoon garlic powder – for a little background savory kick.
- Salt and black pepper to taste – the essential flavor foundation.
- 4 cups hearty greens like baby kale or spinach – a sturdy base that won’t wilt completely from the warmth.
- ¼ cup toasted pecans or pepitas – for a final crunch and nutty flavor.
For the Maple-Dijon Vinaigrette:
- 3 tablespoons olive oil
- 1 ½ tablespoons apple cider vinegar – the perfect tangy balance to the maple syrup.
- 1 tablespoon pure maple syrup – just enough sweetness to complement the sweet potatoes.
- 1 teaspoon Dijon mustard – adds a little zing and helps emulsify the dressing.
- 1 small clove garlic, minced – for a fresh, aromatic punch.
- Salt and pepper to taste
Step By Step Method
Let’s get cooking! Don’t be intimidated by the steps; it’s really just a series of simple tasks that come together beautifully.
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Toss the cubed sweet potatoes and red onion with 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out in a single layer on the baking sheet. Roast for 20-25 minutes, or until the sweet potatoes are tender and have some caramelized edges. This is where all that wonderful flavor starts.
- While the veggies roast, make the crispy quinoa. Heat a large non-stick skillet over medium heat. Add the remaining 1 tablespoon of olive oil and the cooled, cooked quinoa. Spread it out in an even layer and let it cook without stirring for 3-4 minutes, until the bottom is golden and crispy. Give it a stir, pat it down again, and repeat until most of the quinoa is lightly browned and crunchy. This should take about 10-12 minutes total. Transfer it to a plate to cool; it’ll get even crispier as it sits.
- In a small bowl or a mason jar, whisk (or shake) together all the ingredients for the maple-Dijon vinaigrette until well combined.
- Time to assemble! In a large salad bowl, place your hearty greens. Top with the warm roasted sweet potatoes and onions, the creamy cannellini beans, and the crispy quinoa. Drizzle generously with the vinaigrette and toss gently to combine.
- Finish by sprinkling the toasted pecans or pepitas over the top. Serve immediately while it’s still warm!
Equipment Needed for Preparation
You don’t need any fancy gadgets for this winter salad, just a few kitchen basics.
- Large Baking Sheet: For roasting the sweet potatoes and onions to perfection.
- Large Non-Stick Skillet: Essential for getting that quinoa nice and crispy.
- Large Salad Bowl: For tossing and serving everything together.
- Small Bowl or Mason Jar: For mixing up the quick vinaigrette.
- Cutting Board & Sharp Knife: For prepping the sweet potatoes and onion.
Creative Variations for Your Salad Bowl
This salad bowl is a fantastic canvas for your own creativity. Here are a few ideas to get you started.
- Add Creaminess: Crumble some goat cheese or feta over the top right before serving. Honestly, the tangy cheese against the sweet potatoes is a game-changer.
- Make it Heartier: For a non-vegetarian option, add some shredded roasted chicken or even some chopped smoked turkey.
- Switch Up the Greens: If you’re not a kale person, try arugula for a peppery kick or chopped romaine for a lighter crunch.
- Spice it Up: Add a pinch of cayenne pepper to the sweet potato seasoning if you like a little heat. (Honestly, if you hate heat, skip the cayenne.)
- Different Beans: Great Northern beans or even chickpeas would work wonderfully here instead of cannellini beans.
Serving Ideas & Pairings for Winter Salads
This warm salad is a star on its own, but it also plays well with others. For a simple weeknight meal, it’s perfect as-is. If you’re serving it as part of a larger holiday spread, it pairs beautifully with a roasted turkey or a glazed ham. For a lighter pairing, a simple cup of tomato soup makes for a cozy, complete lunch. And if you’re bringing it to a party, just keep the dressing separate and toss it right before serving to keep that crispy quinoa from getting soggy.
Storage Tips for Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The greens will soften and the quinoa will lose its crispness, but it will still taste delicious. I actually love eating it cold straight from the fridge the next day! I don’t recommend freezing this salad, as the textures of the potatoes and greens won’t hold up well after thawing. If you know you’ll have leftovers, a good trick is to store the components separately: keep the roasted veggies, beans, and dressing in one container, the crispy quinoa in a baggie, and the greens on their own. Then, you can assemble a fresh-tasting bowl whenever you’re ready.
Air Fryer Settings for Perfect Quinoa
Want to make the crispy quinoa even easier? Your air fryer is your best friend here! Spread your cooled, cooked quinoa in a single layer in the air fryer basket. You might need to do this in two batches to avoid overcrowding. Air fry at 375°F (190°C) for 8-10 minutes, shaking the basket halfway through. Keep a close eye on it during the last couple of minutes, as it can go from perfectly crispy to burnt quickly. This method gives you wonderfully even crunch with barely any hands-on time.
FAQs About This Holiday Salad
Q: Can I make this salad ahead of time for a party?
A: Absolutely! This is one of my favorite Christmas salad recipes for make-ahead ease. Roast the sweet potatoes and onions, make the dressing, and toast the nuts up to two days ahead. Store them separately in the fridge. Then, just before your guests arrive, crisp up the quinoa, assemble the salad bowl, and drizzle with dressing.
Q: I don’t have quinoa. What can I use for the crunch?
A: No problem! Toasted breadcrumbs, crushed croutons, or even roasted chickpeas would give you a similar satisfying crunch for your salad aesthetic.
Q: Is this salad served warm or cold?
A: It’s best served warm! The contrast between the warm roasted vegetables and the cool, crisp greens is what makes it so special. It’s the definition of a comforting warm salad recipe.
Q: Are there other winter salad recipes that use similar ingredients?
A: For sure! The roasted sweet potato and white bean combo is a classic. You could swap the quinoa for farro or barley, or add roasted Brussels sprouts or apples for a different twist on your autumn salad rotation. There are so many delicious winter salad ideas to explore! I hope this Warm Sweet Potato & White Bean Salad with Crispy Quinoa becomes a new favorite in your kitchen, bringing a little bit of cozy, flavorful joy to your table.