Pin A vibrant, nutrient-packed salad featuring tender kale, fluffy quinoa, sweet roasted potatoes, and a zesty lemon dressing. This dish is perfect for a wholesome lunch or light dinner and celebrates fresh, seasonal ingredients all in one bowl.
I remember the first time I made this salad after discovering a surplus of sweet potatoes in my pantry. The combination of creamy roasted sweet potato, tart lemon dressing, and nutty quinoa made me crave it again and again. It's now my go-to whenever I need a burst of energy with plenty of flavor.
Ingredients
- Sweet potato: 1 large, peeled and diced (about 350 g)
- Kale: 1 bunch (about 150 g), stems removed and leaves chopped
- Red onion: 1 small, thinly sliced
- Parsley: 1/4 cup fresh, chopped
- Pomegranate seeds: 1/4 cup (optional, for garnish)
- Quinoa: 1 cup, rinsed
- Extra virgin olive oil: 1/4 cup, plus 1 tablespoon for roasting
- Lemon juice: 2 tablespoons, fresh
- Lemon zest: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Honey or maple syrup: 1 teaspoon
- Garlic: 1 small clove, minced
- Salt and black pepper: to taste
- Pumpkin seeds (pepitas): 1/4 cup, toasted
- Feta cheese: 1/4 cup, crumbled (optional)
Instructions
- Roast sweet potato:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
- Cook quinoa:
- While sweet potato roasts, in a medium saucepan bring 2 cups water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
- Massage kale:
- Place chopped kale in a large bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Massage kale with your hands for 2–3 minutes until leaves soften and darken.
- Make dressing:
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper.
- Assemble salad:
- Add cooked quinoa, roasted sweet potato, red onion, and parsley to the kale. Pour over the dressing and toss gently to combine.
- Add toppings and serve:
- Top with pumpkin seeds, crumbled feta (if using), and pomegranate seeds. Serve immediately or chill for later.
Pin This salad always gets requests at family gatherings because it's colorful, satisfying, and easy to customize for dietary needs. We love making it together and everyone jumps in to help with the chopping and tossing.
Required Tools
Baking sheet, parchment paper, medium saucepan, large mixing bowl, small bowl, whisk, chef's knife, and cutting board are helpful for preparing this recipe with ease.
Allergen Information
Contains dairy (feta cheese) and mustard in the dressing. The salad is gluten-free and nut-free as written. Check all ingredient labels for cross-contamination if gluten-sensitive.
Nutritional Information
Per serving: 370 calories, 16 g total fat, 48 g carbohydrates, 9 g protein.
Pin This salad is sturdy enough to pack for lunches and stays delicious for hours. Enjoy it fresh or chilled for a refreshing bite every time.
Recipe Q&A
- → How do you soften kale for better texture?
Massaging kale with olive oil and salt helps break down its fibers, making the leaves tender and easier to enjoy raw.
- → Can quinoa be prepared in advance?
Yes, quinoa can be cooked ahead and stored in the fridge. Allow it to cool before mixing into the salad for best texture.
- → What is the best way to roast sweet potatoes evenly?
Cut sweet potatoes into uniform pieces, toss with oil and seasoning, then roast on a lined baking sheet, flipping halfway for even cooking and browning.
- → What alternatives exist for feta cheese in this salad?
For dairy-free options, use plant-based cheese or omit it entirely. Toasted seeds add crunch to compensate.
- → How does the lemon dressing enhance the salad?
The lemon juice and zest provide brightness and acidity, balancing the sweet potatoes and rich olive oil for a fresh flavor profile.
- → Is this salad suitable for gluten-free diets?
Yes, using quinoa and fresh ingredients ensures the salad remains gluten-free, but always verify labels of packaged components.