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.
I first made this kale & quinoa salad for a picnic with friends and it quickly became a staple for busy workweek lunches. Its hearty textures and bright flavors always draw compliments, and leftovers taste just as delicious 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
- 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 more for roasting and massaging)
- 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 Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast Sweet Potato:
- 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, 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.
- Prepare 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 the olive oil, lemon juice, lemon zest, Dijon mustard, honey/maple syrup, minced garlic, salt, and pepper for the dressing.
- Combine Salad:
- Add cooked quinoa, roasted sweet potato, red onion, and parsley to the kale. Pour over the dressing and toss gently to combine.
- Top and Serve:
- Top with pumpkin seeds, crumbled feta (if using), and pomegranate seeds. Serve immediately or chill for later.
Save My family has started requesting this salad for dinner every week. Even my picky kids enjoy assembling their own bowls with their favorite toppings, making it a fun and interactive meal for everyone.
Substitutions & Variations
Swap sweet potatoes for butternut squash, or add chickpeas for extra protein. Try different fresh herbs like mint or cilantro for a twist, and feel free to use sunflower seeds instead of pumpkin seeds if preferred.
Serving Suggestions
Serve with warm pita bread or as a side dish alongside grilled fish or tofu. It also packs well for lunchboxes or potlucks.
Storing Leftovers
Keep leftovers in an airtight container in the fridge for up to 2 days. Store toppings separately to maintain their crunch and add them just before eating.
Save This colorful salad is sure to brighten any table and leave you feeling satisfied. Enjoy its fresh flavors and wholesome ingredients with every bite.
Kitchen Guide
- → How should I prepare the kale for the best texture?
Massage chopped kale with olive oil and a pinch of salt for 2–3 minutes until it softens and darkens, enhancing its tenderness and flavor.
- → Can I substitute quinoa with another grain?
Yes, grains like couscous or bulgur can be used, but cooking times and texture will vary accordingly.
- → What’s the best way to roast sweet potatoes evenly?
Toss diced sweet potatoes with oil, salt, and pepper, spread evenly on a baking sheet, and roast at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- → How can I make the dish vegan-friendly?
Simply omit the feta cheese or replace it with a plant-based cheese alternative to keep it vegan.
- → Is it possible to prepare this dish ahead of time?
Yes, you can prepare all components in advance and add toppings just before serving to retain freshness and crunch.