Sweet Potato and Quinoa Salad with Dijon Yoghurt Dressing


Sweet Potato and Quinoa Salad with Dijon Yoghurt Dressing
Mix up your week with one vegetarian night. Sweet potato and quinoa are healthy and hearty ways to fill up your plate, minus the meat.

Sweet Potato and Quinoa Salad with Dijon Yoghurt Dressing


Serves 4


3 tbsp olive oil

1kg sweet potatoes, cut into wedges

1 tsp chilli flakes

vegetable oil, for frying

250g halloumi, thinly sliced

2 cups quinoa, cooked

½ cup walnuts, toasted and chopped

1 cup kale, shredded and blanched

½ cup parsley leaves

2 spring onions, finely chopped

1 cup pomegranate seeds

Dijon Yoghurt Dressing

2 tbsp lemon juice

pinch of sugar

1 tsp Dijon mustard

1 tbsp yoghurt

¼ cup olive oil


To make Dijon Yoghurt salad dressing, place lemon juice, sugar, mustard, and yoghurt in a small bowl and whisk to combine. Gradually add ¼ cup olive oil and whisk until smooth.

Preheat oven to 200°C. Place sweet potatoes, 3 tablespoons olive oil, and chilli in a large bowl and gently toss to combine. Place potatoes on a baking tray and roast for 20-25 minutes, or until golden. Set aside.

Heat vegetable oil in a large frying pan and cook halloumi in batches for 2-3 minutes on each side, or until golden.

Drain cheese on paper towels. Place quinoa, walnuts, kale, parsley, onions, and pomegranate seeds in a large bowl; pour dressing over salad; and toss well to combine. Place sweet potatoes on a large serving platter, spoon quinoa salad over sweet potatoes, and top with crisp halloumi.

Smart Tip:

Quinoa is technically a seed that is packed with fibre, protein and vitamins.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login