Pin It 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 when I wanted something nutritious yet satisfying for a summertime picnic. Massaging the kale makes it surprisingly tender, and the roasted sweet potatoes bring a natural sweetness that pairs perfectly with the tangy dressing.
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 + 1 tablespoon (separated for roasting and dressing)
- 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 pepper: to taste
- Pumpkin seeds (pepitas): 1/4 cup, toasted
- Feta cheese: 1/4 cup, crumbled (optional)
Instructions
- Roast sweet potatoes:
- 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 20–25 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.
- Assemble 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.
Pin It My family always requests this salad at gatherings, and it's fun to let everyone choose their favorite toppings. Even kids enjoy the sweetness of the roasted potatoes and the pop of pomegranate seeds!
Allergen Information
Contains dairy (feta cheese) and mustard (in dressing). Gluten-free and nut-free, but always double-check labels for cross-contamination.
Required Tools
Baking sheet, parchment paper, medium saucepan, large mixing bowl, small bowl, whisk, chefs knife, cutting board.
Nutritional Information
Per serving: Calories 370, Total Fat 16 g, Carbohydrates 48 g, Protein 9 g.
Pin It This salad is fantastic for meal prep or group events. Enjoy its fresh flavors and wholesome ingredients any day of the week!
Recipe FAQs
- → How do I soften the kale for this salad?
Massaging chopped kale with olive oil and salt for 2–3 minutes softens the leaves and reduces bitterness, making them tender and palatable.
- → Can I prepare the quinoa ahead of time?
Yes, quinoa can be cooked in advance and cooled. Store it covered in the fridge until ready to combine with the salad.
- → What is the best way to roast sweet potatoes evenly?
Toss diced sweet potatoes with olive oil, salt, and pepper, then spread them in a single layer on a parchment-lined baking sheet. Roast at 400°F for 20–25 minutes, flipping halfway to ensure even cooking.
- → Are there good substitutions for feta cheese here?
For a plant-based option, use vegan cheese alternatives or omit entirely. The salad remains flavorful and satisfying without it.
- → What are ideal toppings to enhance texture and flavor?
Toasted pumpkin seeds add crunch, while optional pomegranate seeds bring a sweet-tart burst. Both complement the creamy and fresh elements well.
- → How can I adjust the dressing sweetness?
Modify the amount of honey or maple syrup in the lemon dressing to suit your taste, balancing the acidity with subtle sweetness.