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Roasted sweet potato, quinoa and fetta salad with orange dressing

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Topped in a tangy citrus dressing, this Roasted sweet potato, quinoa and fetta salad makes for a refreshing and filling meal.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes, (+ cooling time)
Roasted sweet potato, quinoa and fetta salad with orange dressing


  • ½ cup (100g) white grain quinoa
  • ⅓ cup (80ml) olive oil
  • 2 tbs orange juice
  • 1½ tbs honey
  • 1 tsp ground cumin
  • 750g sweet potato, peeled, cut into wedges
  • 1 large red onion, peeled, cut into wedges
  • 100g rocket
  • ¼ cup (40g) natural almonds, toasted, coarsely chopped
  • ⅓ cup (65g) Persian fetta, crumbled
  • 2 tbs dried cranberries
  • ¼ cup flat-leaf parsley leaves
  • ¼ cup mint leaves
  • Crusty bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Grease a large baking tray and line with baking paper. Cook the quinoa following packet directions. Drain. Set aside to cool.
  2. Step 2

    Meanwhile, whisk the oil, orange juice, honey and cumin in a small jug until combined. Season. Place the sweet potato and onion on the prepared tray. Pour over half the marinade and toss to coat. Roast for 30 mins or until sweet potato is cooked through.
  3. Step 3

    Arrange the rocket on a large serving platter. Spoon over the quinoa. Top with the sweet potato and onion. Scatter over the almonds, fetta and cranberries and top with parsley and mint. Drizzle with the remaining dressing.