Roasted Sweet Potato Kale and Quinoa Salad

A vibrant, nutrient-packed salad that combines tender roasted sweet potatoes, hearty kale, and protein-rich quinoa dressed in a tangy maple-dijon vinaigrette. This wholesome dish works beautifully as a satisfying main course or impressive side dish for any occasion.

Easy Roasted Sweet Potato Kale and Quinoa Salad Recipe

There’s something magical about the combination of sweet, earthy roasted sweet potatoes, nutrient-dense kale, and protein-packed quinoa that creates a perfectly balanced meal in a bowl. This Roasted Sweet Potato Kale and Quinoa Salad isn’t just another healthy recipe – it’s a celebration of flavors and textures that will satisfy both your nutritional needs and your taste buds.

As we transition into fall, this salad captures the essence of seasonal eating with its warm roasted components and hearty profile. Traditionally enjoyed as a nutritious lunch option, it’s equally at home as a dinner side dish or potluck contribution that will have everyone asking for your recipe.

THIS RECIPE:

• Features the perfect balance of sweet, savory, tangy, and nutty flavors
• Provides complete protein, fiber, and essential nutrients in one dish
• Can be prepped ahead for easy weekday lunches
• Accommodates various dietary needs (vegan, gluten-free options available)

Recipe Details	Information
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Servings	4 main portions or 6 side portions
Yield	Approximately 8 cups

This homemade Roasted Sweet Potato Kale and Quinoa Salad recipe strikes the perfect balance between convenience and nutrition. Even kitchen beginners can master this straightforward dish, while the combination of flavors will impress even the most discerning palates. The beauty of this salad lies in its versatility – enjoy it warm right after preparation or cold from the refrigerator the next day when the flavors have developed even further.

Ingredients for Roasted Sweet Potato Kale and Quinoa Salad

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The quality of ingredients makes all the difference in this Roasted Sweet Potato Kale and Quinoa Salad. Since we’re working with relatively few components, each one should shine. Opt for fresh, vibrant produce and high-quality pantry staples to elevate this simple dish to something truly spectacular.

For the Salad:

• 2 medium sweet potatoes (about 1.5 pounds), peeled and cut into 3/4-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup uncooked quinoa, rinsed and drained
• 2 cups low-sodium vegetable broth (or water)
• 1 bunch fresh kale (about 8 ounces), stems removed and leaves torn into bite-sized pieces
• 1/2 cup dried cranberries
• 1/2 cup toasted pepitas (pumpkin seeds)
• 1/4 cup finely diced red onion
• 1/3 cup crumbled feta cheese (optional; omit for vegan version)

For the Maple-Dijon Vinaigrette:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 tablespoon Dijon mustard
• 1 small garlic clove, minced (about 1/2 teaspoon)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Ingredient Category	Recommended Quantity	Quality Tips
Sweet Potatoes	2 medium (1.5 lbs)	Look for firm, unwrinkled skins and deep orange flesh for maximum flavor and nutrients
Quinoa	1 cup uncooked	Pre-rinse even if packaged as “pre-rinsed” to remove any remaining saponin that can cause bitterness
Kale	1 bunch (8 oz)	Choose Lacinato (dinosaur) kale for tenderness or curly kale for more texture; avoid yellowing leaves
Dried Cranberries	1/2 cup	Select unsweetened or naturally sweetened versions when possible
Olive Oil	1 tbsp + 3 tbsp	Use cold-pressed, extra virgin olive oil for best flavor
Maple Syrup	1 tbsp	Use only pure maple syrup, not pancake syrup or artificial alternatives

How to Make Roasted Sweet Potato Kale and Quinoa Salad

The beauty of this homemade Roasted Sweet Potato Kale and Quinoa Salad lies in its layered preparation approach. We’ll cook components simultaneously to maximize efficiency while ensuring each ingredient maintains its optimal texture and flavor. The proper technique for roasting sweet potatoes creates caramelized exteriors with tender interiors that add both flavor and textural contrast to the salad.

Step 1: Prepare and Roast the Sweet Potatoes

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Peel and cube the sweet potatoes into approximately 3/4-inch pieces (uniform size ensures even cooking).
3. In a large bowl, toss sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.
4. Spread in a single layer on the prepared baking sheet, ensuring pieces aren’t touching.
5. Roast for 25-30 minutes, stirring halfway through, until the edges are caramelized and the centers are tender when pierced with a fork.

Step 2: Cook the Quinoa (while sweet potatoes roast)

1. Thoroughly rinse 1 cup quinoa in a fine-mesh sieve under cold running water for about 30 seconds.
2. Combine rinsed quinoa and 2 cups vegetable broth in a medium saucepan.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is tender.
4. Remove from heat and let stand, covered, for 5 minutes.
5. Fluff with a fork and allow to cool slightly.

Step 3: Prepare the Kale

1. Remove kale stems and tear leaves into bite-sized pieces.
2. Place in a large serving bowl and massage with clean hands for 1-2 minutes until leaves begin to soften and darken in color.
3. This crucial step helps break down the tough fibers, making the kale more palatable and easier to digest.

Step 4: Make the Vinaigrette

1. In a small bowl or jar, combine all vinaigrette ingredients: olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
2. Whisk vigorously (or shake jar with lid secured) until emulsified and well combined.
3. Taste and adjust seasonings if needed.

Step 5: Assemble the Salad

1. To the bowl with massaged kale, add the slightly cooled quinoa and roasted sweet potatoes.
2. Add dried cranberries, pepitas, and diced red onion.
3. Drizzle with the prepared vinaigrette and toss gently to combine.
4. If using, fold in crumbled feta cheese just before serving.
5. Let sit for 5-10 minutes before serving to allow flavors to meld.

Tips for Making Roasted Sweet Potato Kale and Quinoa Salad

Creating the perfect Roasted Sweet Potato Kale and Quinoa Salad depends on attention to detail and understanding the unique properties of each ingredient. Here are my expert recommendations to elevate your salad:

• Don’t overcrowd the sweet potatoes on the baking sheet. Space allows heat circulation for proper caramelization.
• Massage the kale thoroughly – this isn’t just a suggestion but a critical step for breaking down the fibrous structure.
• Cool the quinoa and sweet potatoes slightly before combining with the kale to wilt it just enough without completely cooking it.
• Toast your pepitas in a dry skillet for 2-3 minutes until fragrant to enhance their nutty flavor.

Technique	Recommendation	Why It Matters
Sweet Potato Roasting	Single layer, high heat (425°F)	Ensures caramelization without steaming
Quinoa Rinsing	30 seconds under cold water	Removes bitter saponin coating
Kale Preparation	Massage 1-2 minutes before other ingredients	Breaks down fibers for improved texture
Dressing Application	Add while components are still slightly warm	Better flavor absorption

Pro tip: For meal prep, keep the vinaigrette separate and dress individual portions just before eating to maintain optimal texture of all ingredients.

Make-Ahead Instructions

This easy Roasted Sweet Potato Kale and Quinoa Salad was designed with busy schedules in mind. Here’s how to prepare components in advance for quick assembly later:

You can prepare all components separately up to 3 days ahead:

• Roasted sweet potatoes: Store in an airtight container in the refrigerator for up to 3 days.
• Cooked quinoa: Refrigerate for up to 5 days or freeze for up to 2 months.
• Washed and torn kale (unmasssaged): Store with a paper towel in a sealed bag for up to 5 days.
• Vinaigrette: Mix and store in a jar in the refrigerator for up to 1 week; bring to room temperature and shake well before using.

For the freshest experience, wait to add the pepitas until just before serving to maintain their crunch. If prepping a complete salad, consider keeping the vinaigrette separate and adding just before consumption to prevent the kale from becoming too soft.

Storing Leftovers

Proper storage of your homemade Roasted Sweet Potato Kale and Quinoa Salad ensures it remains delicious for multiple days:

Store dressed salad in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, making this an excellent candidate for meal prep. Unlike many leafy salads, the sturdy kale stands up well to dressing and maintains its texture even when stored.

For maximum freshness, if you know you’ll have leftovers, consider reserving a portion of the dressing and adding it to each serving as needed. This prevents the salad from becoming overly saturated.

Before serving refrigerated leftovers, allow the salad to sit at room temperature for 15-20 minutes – cold temperatures suppress flavor, and this brief warming period will enhance the taste experience.

Freezing Roasted Sweet Potato Kale and Quinoa Salad

While the complete assembled salad is not ideal for freezing, you can freeze certain components for quick salad assembly later:

The quinoa and roasted sweet potatoes can be frozen separately:

1. Allow both components to cool completely.
2. Store in separate freezer-safe containers or heavy-duty freezer bags.
3. Remove as much air as possible before sealing.
4. Label with contents and date.
5. Freeze for up to 2 months.

To use frozen components:

1. Thaw overnight in the refrigerator.
2. Bring to room temperature before incorporating into the salad.
3. The sweet potatoes may be slightly softer after freezing, but will still taste delicious in the salad.

Avoid freezing the dressed kale, vinaigrette, or add-ins like cranberries and pepitas, as their textures will be compromised.

Serving Suggestions

The versatility of Roasted Sweet Potato Kale and Quinoa Salad makes it perfect for various serving situations:

Complementary Pairings:

• Serve alongside a creamy butternut squash soup for a complete fall meal
• Add grilled chicken, salmon, or baked tofu on top for additional protein
• Offer with warm artisan bread and salted butter for a rustic lunch

Presentation Ideas:

• Serve in a large wooden bowl for family-style dining
• For individual plating, use wide, shallow bowls and garnish with extra pepitas and a small drizzle of olive oil
• Create a dramatic presentation by arranging components in sections before tossing at the table

Beverage Pairings:

• A crisp Sauvignon Blanc or Pinot Grigio complements the salad’s tangy notes
• For non-alcoholic options, sparkling water with a splash of pomegranate juice pairs beautifully
• A light herbal tea such as chamomile or mint provides a refreshing contrast

This salad is best enjoyed at room temperature, where the flavors are most pronounced. If serving from the refrigerator, allow it to sit out for 15-20 minutes before eating.

FAQ

Can I substitute other greens for kale in this recipe?
Yes, though kale provides optimal structure and nutrition. Spinach, arugula, or Swiss chard can be used, but they’re more delicate. Skip the massaging step with these alternatives and add them just before serving to prevent wilting.

How can I make this Roasted Sweet Potato Kale and Quinoa Salad more filling?
Add protein by incorporating grilled chicken, roasted chickpeas, or baked tofu. Increasing the amount of pepitas or adding chopped walnuts also enhances satiety through additional healthy fats.

Can I use a different grain instead of quinoa?
Absolutely! Farro, brown rice, or bulgur wheat work well as substitutes. Adjust cooking times according to your chosen grain’s package instructions, and note that protein content will vary.

My kale is too tough even after massaging. What am I doing wrong?
You may need to massage longer or more firmly. Try adding a teaspoon of olive oil and a pinch of salt during massaging to help break down the fibers. Also ensure you’ve removed all thick stems, as these remain tough regardless of technique.

How can I adjust this recipe for different seasons?
For summer, substitute roasted corn and diced bell peppers for cranberries. In winter, try roasted butternut squash instead of sweet potatoes and add pomegranate seeds. Spring versions can incorporate asparagus tips and fresh herbs.

This Roasted Sweet Potato Kale and Quinoa Salad has become a staple in my meal rotation because it’s not only nutritious and delicious, but it’s also incredibly adaptable to what’s fresh and available. I hope you enjoy creating and customizing this vibrant, satisfying dish in your own kitchen!