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Thanksgiving Cranberry Quinoa Salad

This healthy recipe makes for a great fall on the go lunch, side dish or snack!
Prep Time15 mins
Cook Time30 mins


  • 1 Sweet Potato (medium, peeled and cubed)
  • tsp Sea Salt
  • 1 cup Dried Unsweetened Cranberries (or fresh)
  • ½ cup Quinoa (dry, uncooked)
  • tsps Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • tsps Maple Syrup
  • cups Baby Kale
  • 1 tsp Lemon Juice
  • ½ cup Pumpkin Seeds


  • Preheat oven to 400ºF (204ºC).

    2. In a baking dish, roast your sweet potato for 30 minutes.
    3. Cook your quinoa according to package directions.

    4. Once cooked and cooled, chop your sweet potato into bite-sized pieces.

    5. In a small bowl, whisk together the apple cider vinegar, dijon mustard, lemon and maple syrup.

    6. Combine your quinoa, dried cranberries, sweet potato, kale and pumpkin seeds in a bowl and separate into three servings if you are meal prepping.

    7. Keep your dressing on the side until ready to eat.