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This Sweet Potato Quinoa Kale Salad stands out for its vibrant combination of flavors, textures, and colors.
Roasting the sweet potatoes enhances their natural sweetness while providing a satisfying caramelized texture.
Packed with fiber-rich kale, protein-packed quinoa, heart-healthy walnuts, and antioxidant-rich cranberries, this salad is as nutritious as it is delicious.
The addition of feta cheese lends a creamy, tangy contrast, while the homemade vinaigrette ties all the ingredients together with a bright, refreshing finish.
Low in saturated fat and full of plant-based protein and healthy fats, it’s a wholesome meal that satisfies both taste buds and nutritional needs.
Quick to prepare, versatile as a main dish or side, and perfect for meal prep or weekday dinners, this salad makes healthy eating effortless and enjoyable.
Must-Have Tools for Perfect Results
Baking Sheet Pan
Essential for roasting sweet potatoes evenly without sticking. Its large surface ensures proper caramelization and golden edges, while also serving countless baking and roasting tasks in your kitchen.
Glass Mixing Bowl Set
Ideal for massaging kale and combining salad ingredients. These durable, versatile bowls are perfect for prepping, mixing, and storing a variety of recipes.
Mason Jar with Lid
Perfect for whisking or shaking the vinaigrette. Its airtight seal allows for easy mixing and convenient storage of dressings, sauces, or even overnight oats.
Measuring Cups and Spoons
Ensure accurate portions of quinoa, nuts, and vinaigrette ingredients. Precision here guarantees consistent flavor and nutritional content across every batch.
Chef’s Knife
A sharp, reliable knife makes quick work of peeling, chopping, and slicing vegetables and fruits, reducing prep time and keeping ingredients uniform for even cooking.
30-Minute Sweet Potato Quinoa Kale Salad
Equipment
- 1 large baking sheet pan
- 1 set of glass mixing bowls
- 1 mason jar with lid
- Measuring cups and spoons
- 1 Chef’s knife
Ingredients
For the Salad:
- 1½ lbs sweet potatoes peeled and chopped into ½-inch pieces
- 2 tbsp extra virgin olive oil divided
- ½ cup dry quinoa rinsed
- 1 cup water for cooking quinoa
- 5 cups kale stems removed and chopped
- 1 apple cored and sliced
- ¾ cup feta cheese crumbled
- ¾ cup walnuts coarsely chopped
- ½ cup dried cranberries
- Sea salt to taste
For the Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp lemon juice
Instructions
- Preheat and Prepare for Roasting: Begin by preheating your oven to 400°F (200°C). While the oven warms, line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. This step ensures your sweet potatoes will roast evenly and develop a light, caramelized exterior without burning.
- Season the Sweet Potatoes: Place the peeled and chopped sweet potatoes into a large mixing bowl. Drizzle 1 tablespoon of extra virgin olive oil over them, then sprinkle with sea salt to taste.Toss the sweet potatoes gently until each piece is lightly coated with oil and seasoning. Proper coating helps the natural sugars in the sweet potatoes caramelize beautifully during roasting.
- Roast the Sweet Potatoes: Spread the seasoned sweet potatoes evenly on the prepared baking sheet, making sure there is space between each piece for even cooking. Roast in the preheated oven for 15 minutes, then remove the pan and carefully stir and flip the sweet potatoes to ensure all sides brown evenly. Return to the oven for an additional 10 minutes, or until the sweet potatoes are tender inside and lightly golden on the edges.
- Cook the Quinoa: While the sweet potatoes roast, rinse ½ cup of dry quinoa thoroughly under cold water to remove any bitterness.In a small saucepan, combine the rinsed quinoa with 1 cup of water and a pinch of salt. Bring to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover, and let simmer for 12–15 minutes, or until all the water is absorbed and the quinoa is tender. Remove from heat and allow it to sit covered for 5 minutes, then fluff with a fork. Set aside to cool slightly.
- Massage the Kale: Place the chopped kale into a large mixing bowl.Drizzle 1 tablespoon of olive oil over the leaves and sprinkle a pinch of salt. Using your hands, gently massage the kale for 2–3 minutes. This process softens the tough fibers, making the kale tender, flavorful, and easier to digest. Massaging also enhances the kale’s natural flavor, creating a pleasant base for the salad.
- Combine the Salad Ingredients: Once the sweet potatoes are roasted and the quinoa is fluffed, add both to the bowl with the massaged kale. Incorporate the sliced apple, crumbled feta, chopped walnuts, and dried cranberries. Toss gently but thoroughly to distribute all ingredients evenly, ensuring each bite contains a harmonious blend of flavors and textures.
- Prepare the Vinaigrette: In a small bowl, combine ¼ cup extra virgin olive oil, 2 tablespoons apple cider vinegar, and 2 tablespoons fresh lemon juice. Whisk vigorously until the vinaigrette is fully emulsified, or alternatively, combine in a mason jar, seal tightly, and shake vigorously.The tangy, bright dressing will complement the sweetness of the roasted sweet potatoes and the earthiness of the kale.
- Dress the Salad: Pour the vinaigrette over the salad mixture. Using salad tongs or two large spoons, toss the salad gently but thoroughly so that every piece is coated with the dressing. Taste and adjust seasoning with additional salt if necessary.
- Serve and Enjoy: Transfer the salad to a large serving bowl or divide onto individual plates.This salad is best served immediately while the roasted sweet potatoes are slightly warm. For meal prep or leftovers, store in an airtight container in the refrigerator for up to 3 days, adding the vinaigrette just before serving to maintain freshness.
Notes
- Roasting the sweet potatoes enhances their natural sweetness and adds a caramelized texture.
- Massaging the kale with olive oil softens the leaves, making them tender and more flavorful.
- Rinsing quinoa before cooking removes bitterness and improves its texture.
- Feta cheese can be substituted with goat cheese or dairy-free alternatives for different flavor profiles.
- For added crunch, lightly toast the walnuts before adding to the salad.
- The salad can be made ahead, but dress just before serving for the freshest taste.
Chef’s Secrets: Tips For Maximum Flavor
The secret to this salad’s outstanding taste lies in layering flavors and textures.
Roasting the sweet potatoes caramelizes their sugars, creating a natural sweetness that contrasts beautifully with the tangy feta and bright vinaigrette.
Massaging the kale not only softens the leaves but also enhances their natural flavor, preventing bitterness.
Use fresh, crisp apples for a juicy, refreshing crunch, and lightly toast walnuts to bring out their nuttiness.
Whisking the vinaigrette thoroughly or shaking it in a mason jar ensures a smooth, emulsified dressing that coats each bite evenly.
Small adjustments, like adding a pinch of cinnamon to the sweet potatoes or a squeeze of extra lemon juice, can elevate the salad to restaurant-quality flavors.
Serving Suggestions: Pairing Ideas For Meals
This salad is incredibly versatile and works as a main dish or side.
Serve it alongside grilled chicken or salmon for a hearty dinner, or enjoy it with a warm bowl of soup for a light lunch.
It also pairs well with roasted vegetables or a whole grain loaf for a balanced meal.
For a fun twist, top with avocado slices or a poached egg for extra creaminess and protein.
This salad is visually appealing, making it a great option for dinner parties or potlucks, where the mix of vibrant colors can impress guests while providing a nutritious, satisfying dish.
Storage Tips: Keeping Fresh Longer
To maintain freshness, store the salad undressed in an airtight container in the refrigerator for up to 3 days.
Keep the vinaigrette separate until ready to serve to prevent the kale from becoming soggy.
Sweet potatoes and quinoa can be pre-roasted and pre-cooked, respectively, making this salad perfect for meal prep.
If you want to make it even quicker, chop all ingredients in advance and combine when needed.
Re-toss gently before serving to redistribute flavors, and consider adding a sprinkle of nuts or a dash of lemon juice to refresh the salad before enjoying leftovers.
Frequently Asked Questions: Common Recipe Answers
1. Can I make this salad vegan?
Absolutely! Replace the feta cheese with a vegan cheese alternative or omit it entirely. The salad will still be flavorful and satisfying thanks to the roasted sweet potatoes, quinoa, and walnuts.
2. Can I use other greens instead of kale?
Yes, baby spinach or mixed salad greens work well. Kale is preferred for its sturdy texture, which holds up nicely to the vinaigrette and roasted ingredients, but alternative greens can create a lighter variation.
3. How can I store leftovers?
Keep the salad undressed in an airtight container in the refrigerator for up to 3 days. Store the vinaigrette separately and toss just before serving to maintain crispness and freshness.
4. Can I prepare this salad ahead of time?
Yes! Roast sweet potatoes and cook quinoa ahead of time. Store separately and assemble the salad when ready to serve. Massaging the kale in advance also saves time without sacrificing flavor.
5. Can I add protein to make it more filling?
Definitely. Grilled chicken, salmon, or chickpeas are excellent options for added protein. A poached egg or avocado slices also enhance both nutrition and texture, making it a more complete meal.
This recipe is inspired by yayforfood and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
