Description
There’s something incredibly satisfying about a salad that actually fills you up—one that transforms simple, wholesome ingredients into a colorful bowl of comfort. This Roasted Sweet Potato Kale and Quinoa Salad is exactly that kind of dish. It’s hearty enough to stand alone as a complete meal, yet elegant enough to serve at dinner parties or meal prep for the week ahead.
Ingredients
For the Salad Base:
- 2 medium sweet potatoes, peeled and cubed (about 1-inch pieces)
- 1 cup quinoa, rinsed thoroughly
- 4 cups fresh kale, stems removed and leaves torn into bite-sized pieces
- 2 tablespoons olive oil, divided
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Pinch of salt and pepper
Optional Add-Ins:
- ½ cup dried cranberries or pomegranate seeds
- ⅓ cup toasted pecans or pumpkin seeds
- ¼ cup crumbled feta or goat cheese
Substitution Tips: Use white rice or brown rice instead of quinoa if preferred. Swap spinach or Swiss chard for kale if you want something milder. For a nut-free version, use sunflower seeds instead of pecans.
Instructions
Preheat your oven to 425°F (220°C). Spread the cubed sweet potatoes on a large baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, then sprinkle with salt and pepper. Toss everything together with your hands to ensure even coating. Roast for 25 minutes, flipping halfway through, until the edges are golden and slightly caramelized. You’ll know they’re ready when a fork pierces through easily and the edges have that irresistible crispy-sweet texture.
While the sweet potatoes roast, bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before using. This resting period makes your quinoa light and fluffy rather than mushy.
Place your torn kale leaves in a large mixing bowl. Drizzle with the remaining tablespoon of olive oil and a small pinch of salt. Use your hands to massage the kale for about 2 minutes, squeezing and working the leaves until they become darker, softer, and reduced in volume. This simple technique transforms raw kale from tough to tender and makes it much more enjoyable to eat.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified. The mustard helps bind everything together into a smooth, tangy-sweet dressing that complements all the salad components beautifully.
Add the cooked quinoa to the bowl with the massaged kale. Once the sweet potatoes are done roasting and have cooled slightly, add them to the bowl as well. Drizzle the dressing over everything and toss gently to combine. Add your optional cranberries, nuts, and cheese if using. Taste and adjust seasoning as needed.
Nutrition
- Calories: 320
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g