30-Minute Sweet Potato Quinoa Kale Salad
A colorful, nutrient-dense salad featuring roasted sweet potatoes, protein-rich quinoa, kale, walnuts, cranberries, and a tangy vinaigrette – perfect for quick meals or healthy sides.
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.
