This Kale Salad with Roasted Sweet Potatoes and Quinoa is a colorful, nutritious meal that is overflowing with taste! Tasty, substantial components all mixed together with a light maple dressing. Ideal for quick lunches or a simple weeknight dinner!
Table of Contents
Indeed, this dish is a beloved CLASSIC so I just needed to refresh the photos and remind you how delightful this salad is! This Kale Salad with Roasted Sweet Potatoes and Quinoa has been one of my favored seasonal salads for ages, and the dressing is simply amazing. I enjoy adding sweet potatoes to my meals, so incorporating them into a salad felt effortless. Ever since I prepared those sweet and spicy sweet potato fries, I’ve been captivated by this specific blend of spices. It’s sweet with a hint of spice and herb flavors, making it a winner!
Reasons to Love This
- Wholesome and satisfying – the mix of quinoa, kale, and sweet potatoes forms a robust trio that is nourishing, hearty, and fulfilling. We favor a substantial salad!
- Adjustable – easily personalize this salad by selecting your preferred grains, adding nuts or cheese, and including slices of avocado.
- Ideal for meal preparation – prepare this salad’s components in advance to enjoy throughout the week. Kale withstands dressings well, making this salad perfect for meal prep, and leftovers taste even better the following day!
- Suitable for all – this salad is inherently gluten-free, dairy-free, vegetarian, and vegan, but you can effortlessly add your favorite protein like chicken, shrimp, or steak.
Essential Ingredients
- sweet potatoes – you’ll require around 2 medium sweet potatoes (or 1 large sweet potato) which I suggest cutting into small 1/4-inch cubes for quicker roasting and easier caramelization.
- quinoa – provides protein, fiber, and a light, airy texture that complements the richness of the roasted sweet potatoes in this dish.
- kale – lends structure and crunch to this salad while adding an earthy, nutrient-rich foundation. Just be sure to remove the tougher stems first. Alternatives include spinach, arugula, or other leafy greens.
- seasonings – a delicious mix of chipotle chili powder, garlic powder, onion powder, oregano, kosher salt, and black pepper.
- dried cranberries – impart a hint of sweetness and chewiness that harmonizes with the savory aspects of the salad. Alternatives could include dried cherries, golden raisins, or chopped dates.
- maple vinaigrette – a few tablespoons of olive oil, red wine vinegar (or apple cider vinegar), maple syrup (or honey) for natural sweetness, finely chopped shallots, and sea salt. You may also add a splash of lemon juice to brighten the salad.
Steps to Prepare Sweet Potato Kale Salad
- Roast the sweet potatoes. Coat the cubed sweet potato in olive oil, garlic powder, onion powder, oregano, chipotle chili powder, and salt until thoroughly covered. Spread the sweet potatoes onto a large sheet pan lined with parchment paper in a single layer and roast for roughly 25-35 minutes, flipping once.
- Cook the quinoa. As the sweet potatoes roast, rinse the quinoa thoroughly using a mesh strainer. In a small saucepan, add water (or vegetable or chicken broth) to the rinsed quinoa. Bring to a boil over medium heat, cover, and lower the heat. Let it simmer for about 13 minutes.
- Allow quinoa to cool. Withdraw from the stovetop, keeping it covered. Let the quinoa sit for about 5 minutes, then fluff with a fork. Set aside until you’re ready to assemble the salad.
- Prepare the kale. Place the chopped kale leaves in a sizable bowl and drizzle with a teaspoon of olive oil and a pinch of salt. Massage the kale with your hands or tongs for 1 to 2 minutes until it softens and darkens.
- Make the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, maple syrup, shallots, salt, and pepper until smooth.
- Combine the salad. Mix kale, quinoa, roasted sweet potatoes, and cranberries in a large bowl and toss with dressing. Season with extra salt and pepper, if needed, then enjoy!
Whenever I cook quinoa, I prefer to boil it in chicken broth or vegetable broth as this greatly enhances the flavor. It’s a small step that makes a significant difference in taste!
Tips for Crafting this Salad
- Massage the kale – this step makes a difference, as it softens the leaves, enhances the texture, and reduces the bitterness of the kale.
- Prep while sweet potatoes roast – While the sweet potatoes are cooking, you can simultaneously cook the quinoa, prepare the kale, and make the dressing to save time.
- Avoid overcooking quinoa – aim for fluffy quinoa, not mushy. Once all the water has been absorbed, take it off the heat.
- Roast extra sweet potatoes – I like having additional sweet potatoes available for grain bowls, using in wraps, or serving with breakfast throughout the week.
How to Personalize this Salad
- Switch the potatoes – instead of sweet potatoes, consider roasting some butternut squash or carrots.
- Different whole grains – if quinoa isn’t your preference, feel free to swap it for brown rice, wild rice, farro, or couscous.
- Change the greens – easily replace fresh kale with baby spinach, arugula, or mixed greens.
- Protein boost – for added protein, feel free to mix in some cooked chicken, shrimp, salmon, or steak. Plant-based options like black beans, lentils, or crispy chickpeas are also excellent choices.
- Additional veggies – consider adding red onion slices, avocado, sliced cucumbers, tomatoes, bell peppers, or corn.
- Optional extras – instead of dried cranberries, use dried cherries, golden raisins, or even chopped apples for a unique twist. You might also include chopped walnuts, pecans, pistachios, almonds, pumpkin seeds, or sunflower seeds for more crunch.
- Add cheese – feel free to sprinkle in some feta, goat cheese, or shaved Parmesan.
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Preparation and Storage Guidelines
- To Prepare – All components (sweet potatoes, quinoa, and dressing) can be made in advance and stored separately in sealed, airtight containers for up to 5 days in the fridge. This is what makes this salad perfect for meal prep!
- To Store – Once combined, leftover salad will keep for 2 to 3 days in the refrigerator in a sealed, airtight container.
More Autumn Salad Recipes
I hope you all savor this Kale Salad with Roasted Sweet Potatoes! If you enjoy this recipe as much as we do, kindly leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
For the dressing:
Preheat your oven to 425°F.
- Roast the sweet potatoes. Toss cubed sweet potato with olive oil, garlic powder, onion powder, oregano, chipotle chili powder, and salt until fully coated. Spread the sweet potatoes on a large baking sheet lined with parchment paper in a single layer and roast for about 30 minutes, turning once.
Cook the quinoa. While the sweet potatoes roast, rinse 1 cup of quinoa well using a mesh strainer. In a saucepan, add the quinoa to 2 cups of water and a pinch of salt. Bring to a boil, then lower heat, cover, and let simmer for about 13 minutes.
Let quinoa cool. Remove it from heat while keeping it covered. Allow quinoa to sit for about 5 minutes before fluffing it with a fork. Set aside until it’s time to assemble the salad.
Prepare the kale. Place the chopped kale in a large bowl, drizzle with a teaspoon of olive oil, and add a pinch of salt. Massage the kale with your hands for 1 to 2 minutes until it softens and darkens in color.
Make the dressing. In a small bowl or jar, mix together olive oil, red wine vinegar, maple syrup, shallots, salt, and pepper until smooth.
Assemble the salad. Combine kale, quinoa, roasted sweet potatoes, and cranberries in a large bowl, then toss with the dressing. Adjust seasoning with additional salt and pepper, as needed, and enjoy!
Serving: 1/4th of recipe | Calories: 326kcal | Carbohydrates: 42.8g | Protein: 6.4g | Fat: 15.3g | Saturated Fat: 2.1g | Sodium: 200.7mg | Fiber: 6.2g | Sugar: 13.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
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