Pin 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.
The first time I made this kale & quinoa salad, I was amazed by how the lemon dressing brightened every bite. Roasted sweet potato adds the perfect amount of comfort to this cheerful bowl—now it is my go-to for meal prepping during busy weeks.
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
- Fresh lemon juice: 2 tablespoons
- 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
- Preheat and roast:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
- Cook quinoa:
- In 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 fork. Let cool slightly.
- Prep kale:
- Place chopped kale in large bowl. Drizzle with teaspoon olive oil and pinch of salt. Massage kale with hands for 2–3 minutes until leaves soften and darken.
- Make dressing:
- In small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey/maple syrup, minced garlic, salt, and pepper.
- Assemble salad:
- Add cooked quinoa, roasted sweet potato, red onion, and parsley to kale. Pour over dressing and toss gently to combine.
- Finish and serve:
- Top with pumpkin seeds, crumbled feta (if using), and pomegranate seeds. Serve immediately or chill for later.
Pin This salad has quickly become a favorite at our family gatherings, especially in fall when sweet potatoes are at their peak. Even the kids love the sweet-tart pop from the pomegranate seeds!
Required Tools
Baking sheet, parchment paper, medium saucepan, large mixing bowl, small bowl, whisk, chefs knife, cutting board
Allergen Information
Contains dairy (feta cheese) and mustard (in dressing). Gluten-free and nut-free as written.
Nutritional Information
Calories: 370, Total Fat: 16 g, Carbohydrates: 48 g, Protein: 9 g per serving
Pin Enjoy this salad fresh or chilled—the flavors meld beautifully, making it even tastier the next day.
Recipe FAQ
- → How should I prepare the kale for this salad?
Remove the stems, chop the leaves, drizzle with a bit of olive oil and salt, then massage the kale for 2–3 minutes until it softens and darkens in color.
- → What’s the best method to cook quinoa for this dish?
Rinse quinoa well, then simmer it in boiling water for about 15 minutes until water is absorbed. Fluff gently with a fork and let it cool slightly before adding to the salad.
- → Can I prepare the roasted sweet potatoes in advance?
Yes, roast the diced sweet potatoes ahead and store in the refrigerator. Add them to the salad just before serving to maintain their texture.
- → What alternatives can I use for the feta cheese?
For a vegan option, substitute feta with plant-based cheese or omit it altogether; toasted nuts or seeds can also add a nice texture contrast.
- → How do the dressing ingredients complement the salad?
The lemon juice and zest provide bright acidity, Dijon mustard and honey add depth and slight sweetness, while garlic and olive oil round out the flavors with richness.