Pin 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 started making this salad on busy weekdays when I needed something energizing yet simple. The combination of chewy quinoa and crisp kale always makes me feel good, especially when sweet potato is straight from the oven.
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
- Lemon juice: 2 tablespoons fresh
- 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 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/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 and serve:
- Top with pumpkin seeds, crumbled feta (if using), and pomegranate seeds. Serve immediately or chill for later.
Pin Whenever my family comes together for weekend lunches, this salad is always a hit—even with the kids who usually avoid greens! Roasting the sweet potatoes gets everyone excited for the meal.
Variations
Swap pumpkin seeds for sunflower seeds or use goat cheese instead of feta for a new spin. Chickpeas, roasted beets, or avocado are great substitutions for extra nutrition.
Make Ahead and Storage
You can prepare all salad components up to one day in advance. Keep the dressing and toppings separate, then toss everything together just before serving to keep textures fresh.
Allergen & Diet Info
This dish contains dairy and mustard. It's nut-free and gluten-free if all ingredient labels are checked. For dairy-free, simply omit the feta.
Pin This salad is sure to bring a burst of color and flavor to your table. Enjoy it warm or chilled for any occasion.
Recipe Questions
- → How do you soften kale for salads?
Gently massaging kale leaves with a bit of olive oil and salt for 2-3 minutes helps soften the texture and reduce bitterness.
- → What’s the best way to cook quinoa?
Rinse quinoa well, then simmer in boiling water covered until absorbed, about 15 minutes, and fluff with a fork before using.
- → How can sweet potatoes be roasted evenly?
Cut into uniform cubes, toss with olive oil, salt, and pepper, spread in a single layer on parchment, and roast flipping halfway through.
- → What ingredients add texture to this salad?
Toasted pumpkin seeds and optional feta cheese provide crunchy and creamy contrasts to the tender greens and quinoa.
- → Can the dressing be made ahead of time?
Yes, the lemon-based dressing can be whisked together in advance and stored chilled to enhance flavors before serving.