Spinach & Pomegranate Quinoa Salad

This Spinach & Pomegranate Quinoa Salad with Roasted Sweet Potatoes is a vibrant celebration of seasonal ingredients and plant-based nourishment. It’s the kind of dish that feels as good as it tastes—wholesome, colorful, and full of texture and flavor. The base of fluffy quinoa, cooked in savory vegetable stock, provides hearty protein and subtle nutty undertones. Roasted sweet potatoes add caramelized sweetness and warmth, while fresh spinach brings brightness and leafy balance. Pomegranate seeds burst with juicy tartness, and toasted pumpkin seeds lend an earthy crunch that ties everything together.

The salad is finished with a lively dressing made from balsamic vinegar, olive oil, Dijon mustard, maple syrup, ginger, garlic, and lemon juice—a combination that’s equal parts tangy, zesty, and slightly sweet. This nourishing balance of whole grains, vegetables, fruits, and seeds makes it ideal for a light yet satisfying main course or a stunning side dish at your vegan Thanksgiving table. It’s hearty enough for cool-weather gatherings but refreshing enough to enjoy year-round. Whether served warm or chilled, this dish radiates natural goodness, proving that simple, thoughtfully combined ingredients can create something both elegant and deeply nourishing.

Spinach & Pomegranate Quinoa Salad

A vibrant vegan side perfect for Thanksgiving or any nourishing meal.

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

For the Salad:

• 1 cup quinoa, rinsed

• 2 cups vegetable stock

• 2 cups fresh spinach, roughly chopped

• 1 large sweet potato, peeled and diced

• 1/2 cup pomegranate seeds

• 1/4 cup pumpkin seeds (pepitas), toasted

• Olive oil, for roasting

• Salt and pepper, to taste

For the Dressing:

• 2 tablespoons balsamic vinegar

• 3 tablespoons extra virgin olive oil

• 1 teaspoon Dijon mustard

• 1 teaspoon maple syrup

• 1 teaspoon freshly grated ginger

• 1 garlic clove, minced

• 1 tablespoon lemon juice

• Salt and freshly ground black pepper, to taste

Optional: 1 avocado, cubed

Instructions

1. Roast the Sweet Potatoes:
   Preheat oven to 400°F (200°C). Toss diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden.

2. Cook the Quinoa:
   In a medium saucepan, combine quinoa and vegetable stock. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until the liquid is absorbed. Remove from heat, fluff with a fork, and let cool slightly.

3. Prepare the Dressing:
   In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, ginger, garlic, lemon juice, salt, and pepper until emulsified.

4. Assemble the Salad:
   In a large bowl, combine cooked quinoa, roasted sweet potatoes, spinach, pomegranate seeds, and pumpkin seeds. Pour dressing over and toss gently to coat.

5. Serve:
   Taste and adjust seasoning as needed. Serve warm or at room temperature, garnished with extra pomegranate seeds or pepitas for a festive touch.

This salad balances sweet, tangy, and earthy flavors, offering a nutrient-packed dish that’s both beautiful and satisfying—an ideal addition to your vegan Thanksgiving spread.

Health and Wellness Recipe

This Spinach & Pomegranate Quinoa Salad with Roasted Sweet Potatoes is not only a feast for the senses but also a nourishing celebration of whole, plant-based ingredients that support overall health and wellness. Every element of this recipe contributes to a balanced, vibrant diet, making it an ideal dish for anyone seeking nutrient density, sustained energy, and clean eating without sacrificing flavor.

At its foundation, quinoa is a powerhouse grain—or more accurately, a seed—known for being one of the few complete plant-based proteins. It contains all nine essential amino acids, making it an exceptional source of protein for vegans and vegetarians. Quinoa is also rich in fiber, which supports healthy digestion, helps regulate blood sugar, and promotes a feeling of fullness. Its magnesium, iron, and B vitamins further aid energy production and muscle function, making it an excellent base for a wellness-focused meal. Cooking it in vegetable stock rather than water adds extra depth of flavor and additional micronutrients from the vegetables used to make the broth.

Sweet potatoes bring a naturally sweet, comforting quality to the salad while delivering a burst of beta-carotene—an antioxidant that the body converts into vitamin A, essential for immune health and vision. Their slow-digesting complex carbohydrates provide steady energy, avoiding the spikes and crashes caused by refined starches. Roasting them enhances their natural sugars and caramelized edges, creating a satisfying texture contrast to the fluffy quinoa and crisp spinach.

Spinach adds a vibrant green freshness and is loaded with iron, folate, and vitamin K, all crucial for blood and bone health. Its mild flavor blends seamlessly into the dish, while its nutrient profile supports detoxification and cellular repair. The inclusion of pomegranate seeds introduces not only a beautiful pop of color but also a rich dose of antioxidants—specifically polyphenols—that combat inflammation and oxidative stress. These jewel-like seeds are also high in vitamin C, which boosts immunity and supports collagen production for healthy skin.

For texture and healthy fats, pumpkin seeds (pepitas) are a wonderful addition. They provide plant-based omega-3 fatty acids, magnesium, zinc, and protein—all key nutrients for heart health, hormone balance, and overall vitality. Toasting them enhances their nutty flavor and crunch, offering a satisfying contrast in every bite.

The dressing is equally wellness-minded, blending wholesome ingredients like balsamic vinegar, olive oil, Dijon mustard, fresh ginger, garlic, lemon juice, and maple syrup. Extra virgin olive oil delivers heart-healthy monounsaturated fats and anti-inflammatory compounds, while balsamic vinegar helps regulate blood sugar and digestion. Ginger and garlic are both known for their immune-boosting and anti-inflammatory properties, supporting gut health and circulation. A hint of maple syrup provides natural sweetness without refined sugar, and lemon juice adds vitamin C and a bright, cleansing flavor.

Together, these ingredients form a nutrient-dense, fiber-rich, and antioxidant-packed dish that supports immune resilience, gut health, and balanced energy. It’s gluten-free, vegan, and easily digestible, making it suitable for a wide range of dietary preferences.

Whether served as a light main course or a colorful side, this salad nourishes the body while delighting the palate. It’s a reminder that plant-based eating can be both deeply satisfying and profoundly health-supportive—proof that wellness and flavor can thrive beautifully on the same plate.