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 salad after looking for a filling but light lunch that still felt satisfying. The combination of roasted sweet potato and tangy lemon dressing really lifts the flavors, and it has become one of my go-to vegetarian recipes for weeknights.
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
- 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:
- 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 or maple syrup, minced garlic, salt, and pepper.
- Combine Salad:
- Add cooked quinoa, roasted sweet potato, red onion, and parsley to the kale. Pour over the 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.
Save This salad quickly became a family favorite for potlucks and picnics, especially when my kids began requesting the sweet potato version over their classic green salads.
Allergen Information
Contains dairy if using feta cheese and mustard in the dressing. Nut-free and gluten-free as written.
Required Tools
Baking sheet, parchment paper, medium saucepan, large mixing bowl, small bowl, whisk, chefs knife, and cutting board all make preparation easy and efficient.
Nutritional Information
Per serving: 370 calories, 16 g total fat, 48 g carbohydrates, 9 g protein.
Save Serve chilled or at room temperature. This salad keeps well for up to two days in the fridge, making it ideal for meal prep.
Recipe Guide
- → How do you soften kale for this salad?
Gently massage chopped kale with a bit of olive oil and salt for 2–3 minutes until leaves darken and soften, making them more tender to eat.
- → What’s the best way to cook quinoa for this dish?
Rinse quinoa thoroughly, then cook in boiling water for about 15 minutes until water is absorbed. Fluff with a fork and let cool before mixing.
- → How should the sweet potatoes be prepared?
Dice sweet potatoes and roast them at 400°F (200°C) for 20–25 minutes with olive oil, salt, and pepper until golden and tender.
- → Can I make this dish ahead of time?
Yes, you can prepare the salad components in advance and add toppings like pumpkin seeds, feta, and pomegranate seeds just before serving to keep them fresh.
- → What if I want a vegan option?
Simply omit the feta cheese or replace it with a plant-based alternative to keep the salad vegan-friendly.
- → What adds crunch to this salad?
Toasted pumpkin seeds provide a satisfying crunch that complements the softness of the kale and quinoa.