Roast Sweet Potato, Cranberry, Rice & Quinoa Salad


This salad is jam-packed full of flavour! It has definitely become my go-to in terms of a quick and easy work lunch lately. I’ve seriously probably made this over 5 or 6 times in the last month. It is incredibly light, full of flavour and very filling! There is just something about the mix of the roasted kumara, and the crunch of the quinoa. The dried cranberries add a little hint of sweetness too, without being too overpowering.

The first time I made this salad, I’m pretty sure I devoured a substantial portion in one sitting. The original recipe has quite a bit of watercress in it but feel free to omit like I did. It is very simple to make and can be served as a main dish or side dish. It is good warm and straight from the fridge – bonus!

Roast Sweet Potato, Cranberry, Rice & Quinoa Salad

  • 1/2 cup hazelnuts, walnuts, almonds..
  • 800g sweet potato, peeled, diced into 2cm-ish cubes
  • 2 x 250g pouches SunRice Steamed Rice & Quinoa
  • 55g sweetened dried cranberries
  • 2 tablespoons fresh chives
  • 2 tablespoons fresh orange juice
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon olive oil

Preheat oven to 180 degrees. Put nuts on baking tray and roast for about 10 minutes – keep a close eye on these as they burn easily! Set aside.

Put sweet potato and 2 tablespoons of water in a large microwave dish. Cover and microwave on high for 4 minutes, or until tender. Drain well, then set aside to cool slightly.

Meanwhile, microwave each SunRice packet for approximately 90 seconds each. Transfer to a both, and separate grains with a fork. Add sweet potato, cranberries, nuts, and the chives.

Whisk together orange juice, vinegar, and olive oil. Add liquid to the salad and toss to combine. Season with salt and pepper.

The salad will last in a sealed container in the fridge for up to 4 days (I think). Mine didn’t quite last that long! Yours probably won’t either…

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