Sweet and Savory Potato Salad

Our friends at the Dole Nutrition Institute shared this great new salad for fall feasts.

Prep Time


Total Time





fall potato salad.png


  • 2 cups DOLE® Sweet Potatoes, peeled and cubed 
  • 2 cups DOLE Brussels Sprouts, cut in half 
  • 3 tablespoons olive oil, divided 
  • 1/8 teaspoon ground black pepper 
  • 3/4 cup uncooked quinoa, rinsed in cold water 
  • 1-1/2 cups water 
  • 4 cups DOLE Organic Super Spinach
  • 1/4 cup dried cranberries 
  • 1/4 cup pine nuts 
  • 1 tablespoon balsamic vinegar 
  • 1/4 cup crumbled Feta cheese
Get more great ideas like this by signing up for the Dole Nutrition Newsletter!


  1. PREHEAT oven to 400°F.
  2. TOSS together sweet potatoes, Brussels sprouts and 2 tablespoons oil in medium bowl until evenly coated. Spread sweet potatoes and Brussels sprouts evenly onto non-stick baking sheet. Sprinkle with black pepper. Roast 25 to 30 minutes, turning once or until golden and tender.
  3. MEANWHILE, combine quinoa and water in medium saucepan, heat to boiling. Reduce heat; simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in kale and spinach, cover and let sit 5 minutes.
  4. COMBINE quinoa mixture, sweet potatoes, Brussels sprouts, cranberries and pine nuts in large salad bowl. Stir together balsamic vinegar and remaining oil in small bowl. Drizzle over salad and toss to coat. Sprinkle Feta over salad.
Marc's Pharmacy offers a large selection of generic medications in both 30 and 90 day supplies.