Save A vibrant, nutrient-packed salad featuring tender kale, fluffy quinoa, sweet roasted potatoes, and a zesty lemon dressing—perfect for a wholesome lunch or light dinner.
When I first tried this kale & quinoa salad, I was amazed at how the roasted sweet potato added sweetness and depth. It quickly became a staple in my weekly meal prep rotation because it’s equally delicious served fresh or enjoyed cold the next day.
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
- Fresh parsley: 1/4 cup, chopped
- Pomegranate seeds: 1/4 cup (optional, for garnish)
- Quinoa: 1 cup, rinsed
- Extra virgin olive oil: 1/4 cup
- Fresh lemon juice: 2 tablespoons
- Lemon zest: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Honey or maple syrup: 1 teaspoon
- Garlic clove: 1 small, minced
- Salt and black pepper: to taste
- Toasted pumpkin seeds: 1/4 cup
- 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:
- 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.
- Prepare dressing:
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey/maple syrup, minced garlic, salt, and pepper for the dressing.
- Combine ingredients:
- Add cooked quinoa, roasted sweet potato, red onion, and parsley to the kale. Pour over the dressing and toss gently to combine.
- Add toppings:
- Top with pumpkin seeds, crumbled feta (if using), and pomegranate seeds. Serve immediately or chill for later.
Save We love making this salad for family picnics and gatherings. Even picky eaters are surprised at how much they enjoy all the flavors and textures.
Make It Ahead
This salad can be prepared a day in advance. Just keep the toppings separate and add before serving to maintain crunch and freshness.
Protein Boosts
Add grilled chicken or chickpeas if you want a heartier, protein-rich meal without compromising the light and refreshing base.
Nutritional Highlights
Each serving provides plenty of fiber, vitamins, and antioxidants, making it a fulfilling lunch or dinner choice.
Save Enjoy your salad fresh or chilled—all the flavors meld beautifully overnight, making leftovers a treat!
Recipe Questions & Answers
- → How do I soften the kale for this salad?
Massage chopped kale with a little olive oil and salt for 2-3 minutes until the leaves soften and darken, which improves texture and taste.
- → Can I prepare the quinoa ahead of time?
Yes, cooking quinoa in advance and letting it cool makes assembly quicker and helps maintain the salad’s fresh texture.
- → What is the best way to roast sweet potatoes?
Dice the sweet potatoes, toss with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until golden and tender, flipping halfway.
- → Are there any suggested variations for extra protein?
You can add grilled chicken or chickpeas to boost protein while keeping the dish balanced and satisfying.
- → How does the lemon dressing enhance the salad?
The lemon dressing brings a bright, zesty flavor that complements the earthiness of the kale and quinoa while balancing the sweetness of the roasted sweet potato.
- → Can this be adapted for vegan diets?
Yes, simply omit the feta cheese or substitute it with a plant-based alternative to keep it vegan-friendly.