I created a Quinoa Kale Sweet Potato Salad that pairs roasted sweet potatoes with hearty kale and protein-rich quinoa, finished with a Dijon dressing that might surprise you.
I never thought a salad could make me pause but this Roasted Sweet Potato Kale And Quinoa Salad did. Roasted sweet potatoes give little pockets of caramelized sweetness while quinoa adds a chewy, nutty backbone that actually fills you up.
It’s kind of my go-to now, the Quinoa Salad With Sweet Potato twist I throw together when I want something bright but not fussed over. I’ve been chasing better textures and this one keeps surprising me, like a small reward midweek.
If you like bold, simple bowls check out my other Quinoa Recipes, you might steal this idea too.
Ingredients
- Sweet potatoes: Sweet, starchy, high in fiber and vitamin A, adds natural sweetness and body.
- Quinoa: Complete protein, light and fluffy, boosts protein and minerals like iron and magnesium.
- Kale: Earthy, chewy greens packed with vitamins C K and lots of fiber, slightly bitter.
- Dried cranberries or raisins: Chewy little bursts of sweet tart flavor, add sugar and chewiness.
- Pepitas or pecans: Crunchy pepitas or buttery pecans add healthy fats protein and a toasty crunch.
- Feta or goat cheese: Salty tang, creamy texture, gives savory contrast and a bit of protein.
- Dressing (mustard vinegar): Zippy dressing balances sweet roasted potatoes adds tang and depth to salad.
- Extra virgin olive oil: Brings healthy monounsaturated fats and a smooth, silky mouthfeel.
Ingredient Quantities
- 2 medium sweet potatoes (about 1 1/2 lb / 700 g), cubed
- 2 tbsp olive oil (for roasting)
- 1 cup dry quinoa
- 2 cups water or low sodium vegetable broth
- 6 cups packed kale leaves (about 1 bunch)
- 1/4 small red onion, thinly sliced (optional)
- 1/3 cup dried cranberries or raisins (your choice)
- 1/4 cup pepitas or chopped pecans
- 1/2 cup crumbled feta or goat cheese (optional)
- 3 tbsp extra virgin olive oil (for dressing)
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar or lemon juice
- 1 tbsp maple syrup or honey
- 1 small garlic clove, minced
- Salt and freshly ground black pepper to taste
How to Make this
1. Preheat oven to 425°F (220°C). Toss the cubed sweet potatoes with 2 tbsp olive oil, a pinch of salt and pepper, spread on a baking sheet lined with parchment and roast 25 to 30 minutes, turning once, until edges are caramelized and tender.
2. Rinse 1 cup quinoa under cold water, then combine with 2 cups water or low sodium vegetable broth in a small pot. Bring to a boil, cover, reduce heat and simmer 15 minutes. Remove from heat, leave covered 5 minutes then fluff with a fork.
3. Make the dressing: whisk together 3 tbsp extra virgin olive oil, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar or lemon juice, 1 tbsp maple syrup or honey, the minced garlic clove and salt and pepper to taste. Or shake everything in a jar.
4. Prep the kale: strip leaves from the stems, chop into bite sized pieces. Put the kale in a bowl, add 2 to 3 tbsp of the dressing and massage the leaves with your hands 1 to 2 minutes until they darken and soften, this makes it less chewy.
5. If using red onion, thinly slice 1/4 small onion. To mellow the bite, let the slices sit in a splash of the dressing or a little vinegar for 5 minutes, then drain.
6. Quickly toast 1/4 cup pepitas or the chopped pecans in a dry skillet over medium heat 2 to 3 minutes until fragrant, watch closely so they dont burn. Let cool.
7. In a large bowl combine the massaged kale, roasted sweet potatoes, fluffy quinoa, red onion if using, 1/3 cup dried cranberries or raisins, and the toasted pepitas or pecans. Toss with the remaining dressing, add more salt and pepper to taste.
8. Scatter 1/2 cup crumbled feta or goat cheese over the top if you want, give a gentle toss. Let the salad sit 5 to 10 minutes so flavors meld, or serve warm right away.
9. Make ahead and storage tip: keep dressing separate if making ahead, store salad up to 3 days in the fridge, add dressing and cheese just before serving for best texture.
Equipment Needed
1. Oven plus a rimmed baking sheet lined with parchment paper (for roasting the sweet potatoes)
2. Large chef’s knife
3. Cutting board
4. Small saucepan with a lid (for cooking quinoa)
5. Fine mesh sieve or strainer (to rinse quinoa)
6. Large mixing bowl (to massage the kale and toss the salad)
7. Small bowl or jar with lid and a whisk (for making or shaking the dressing)
8. Dry skillet (to toast pepitas or pecans)
9. Measuring cups and spoons, plus a fork (to fluff the quinoa)
FAQ
Roasted Sweet Potato Kale And Quinoa Salad Recipe Substitutions and Variations
- Sweet potatoes
- Butternut squash, roasts the same and gives that sweet, nutty flavor
- Carrots, cut like the potatoes so they caramelize nice and sweet
- Kabocha or pumpkin, for extra fall vibes and a creamier texture
- Quinoa
- Farro, chewy and nutty, works great if you want more bite
- Brown rice, hearty and filling, use the same cooking liquid
- Bulgur or couscous, cooks faster and keeps the salad light
- Kale
- Baby spinach, tender so no need to massage, milder taste
- Swiss chard, similar texture when massaged, slightly sweeter
- Thinly sliced cabbage, adds crunch and holds up well
- Feta or goat cheese
- Toasted firm tofu crumbles, great for a dairy free swap
- Cotija or ricotta salata, salty and crumbly like feta
- Vegan crumbly cheese, if you want a plant based option
Pro Tips
1) Give the sweet potato cubes plenty of space on the pan so they roast instead of steam, and flip them once so lots of caramelized edges appear. If theyre roasted too close together theyll just get mushy.
2) Massage the kale longer than you think, and start with a little extra dressing or a squeeze of lemon so the leaves soften quicker. Also, toss in warm quinoa or sweet potato right after theyre done to help the kale wilt without losing crunch.
3) Toast the pepitas or pecans just before serving and watch them the whole time, they go from perfect to burnt faster than you expect. If you want extra flavor add a tiny pinch of salt or a drizzle of maple while theyre warm.
4) For make ahead meals store components separately: kale and quinoa together, roasted sweet potato on the side, dressing in its own jar. When reheating sweet potato, use the oven or a hot skillet so they crisp back up, dont microwave or theyll get soggy.
Roasted Sweet Potato Kale And Quinoa Salad Recipe
I created a Quinoa Kale Sweet Potato Salad that pairs roasted sweet potatoes with hearty kale and protein-rich quinoa, finished with a Dijon dressing that might surprise you.
4
servings
623
kcal
Equipment: 1. Oven plus a rimmed baking sheet lined with parchment paper (for roasting the sweet potatoes)
2. Large chef’s knife
3. Cutting board
4. Small saucepan with a lid (for cooking quinoa)
5. Fine mesh sieve or strainer (to rinse quinoa)
6. Large mixing bowl (to massage the kale and toss the salad)
7. Small bowl or jar with lid and a whisk (for making or shaking the dressing)
8. Dry skillet (to toast pepitas or pecans)
9. Measuring cups and spoons, plus a fork (to fluff the quinoa)
Ingredients
-
2 medium sweet potatoes (about 1 1/2 lb / 700 g), cubed
-
2 tbsp olive oil (for roasting)
-
1 cup dry quinoa
-
2 cups water or low sodium vegetable broth
-
6 cups packed kale leaves (about 1 bunch)
-
1/4 small red onion, thinly sliced (optional)
-
1/3 cup dried cranberries or raisins (your choice)
-
1/4 cup pepitas or chopped pecans
-
1/2 cup crumbled feta or goat cheese (optional)
-
3 tbsp extra virgin olive oil (for dressing)
-
2 tbsp Dijon mustard
-
2 tbsp apple cider vinegar or lemon juice
-
1 tbsp maple syrup or honey
-
1 small garlic clove, minced
-
Salt and freshly ground black pepper to taste
Directions
- Preheat oven to 425°F (220°C). Toss the cubed sweet potatoes with 2 tbsp olive oil, a pinch of salt and pepper, spread on a baking sheet lined with parchment and roast 25 to 30 minutes, turning once, until edges are caramelized and tender.
- Rinse 1 cup quinoa under cold water, then combine with 2 cups water or low sodium vegetable broth in a small pot. Bring to a boil, cover, reduce heat and simmer 15 minutes. Remove from heat, leave covered 5 minutes then fluff with a fork.
- Make the dressing: whisk together 3 tbsp extra virgin olive oil, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar or lemon juice, 1 tbsp maple syrup or honey, the minced garlic clove and salt and pepper to taste. Or shake everything in a jar.
- Prep the kale: strip leaves from the stems, chop into bite sized pieces. Put the kale in a bowl, add 2 to 3 tbsp of the dressing and massage the leaves with your hands 1 to 2 minutes until they darken and soften, this makes it less chewy.
- If using red onion, thinly slice 1/4 small onion. To mellow the bite, let the slices sit in a splash of the dressing or a little vinegar for 5 minutes, then drain.
- Quickly toast 1/4 cup pepitas or the chopped pecans in a dry skillet over medium heat 2 to 3 minutes until fragrant, watch closely so they dont burn. Let cool.
- In a large bowl combine the massaged kale, roasted sweet potatoes, fluffy quinoa, red onion if using, 1/3 cup dried cranberries or raisins, and the toasted pepitas or pecans. Toss with the remaining dressing, add more salt and pepper to taste.
- Scatter 1/2 cup crumbled feta or goat cheese over the top if you want, give a gentle toss. Let the salad sit 5 to 10 minutes so flavors meld, or serve warm right away.
- Make ahead and storage tip: keep dressing separate if making ahead, store salad up to 3 days in the fridge, add dressing and cheese just before serving for best texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 411g
- Total number of serves: 4
- Calories: 623kcal
- Fat: 29g
- Saturated Fat: 6.4g
- Trans Fat: 0g
- Polyunsaturated: 3.3g
- Monounsaturated: 19.2g
- Cholesterol: 16.7mg
- Sodium: 188mg
- Potassium: 1099mg
- Carbohydrates: 80.7g
- Fiber: 12.7g
- Sugar: 22.3g
- Protein: 13.8g
- Vitamin A: 29323IU
- Vitamin C: 59.4mg
- Calcium: 276mg
- Iron: 4.45mg