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 for a spring picnic, and its bright flavors and colorful ingredients were a hit with family and friends. The combination of roasted sweet potato and fresh lemon dressing always brings a sense of freshness to any shared meal.
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, 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
- 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 to 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.
- 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 to 3 minutes until leaves soften and darken.
- Make Dressing:
- In a small bowl, whisk together 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.
- Add Toppings:
- Top with pumpkin seeds, crumbled feta, and pomegranate seeds if using. Serve immediately or chill for later.
Save We love preparing this kale and quinoa salad on weekends, when the whole family joins in to chop veggies and whisk up the lemon dressing. It has quickly become our favorite hassle-free meal for busy weekdays too.
Nutrition Information
Each serving provides about 370 calories, 16 g fat, 48 g carbohydrates, and 9 g protein, making for a wholesome, energizing meal.
Allergen & Diet Info
Contains dairy (feta) and mustard. Gluten-free and nut-free as written. Always check labels if sensitive to ingredients.
Make Ahead & Storage
This salad can be prepared ahead; just wait to add pumpkin seeds and feta until serving for best texture.
Save This salad is even better chilled and makes a delicious packed lunch. Enjoy your vibrant bowl of goodness with every bite.
Recipe Guide
- → How do you soften kale for better texture?
Massage chopped kale with a bit of olive oil and salt for 2–3 minutes until leaves soften and darken, improving tenderness and flavor absorption.
- → What is the best way to cook quinoa for this dish?
Rinse quinoa thoroughly, then simmer in boiling water covered for about 15 minutes until water is absorbed. Fluff with a fork and let it cool slightly.
- → How should sweet potatoes be prepared for roasting?
Peel and dice sweet potatoes, toss with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20–25 minutes until tender and golden, turning halfway.
- → Can the dressing be adjusted for sweetness or acidity?
Yes, adjust honey or maple syrup for sweetness and lemon juice for acidity to balance the flavor according to taste.
- → What are some suggested toppings to enhance the salad?
Toasted pumpkin seeds add crunch, crumbled feta provides creaminess, and pomegranate seeds contribute a sweet-tart pop; all are optional.
- → Are there easy protein additions for this salad?
Grilled chicken or chickpeas can be added for extra protein while keeping the dish balanced and wholesome.