Introduction

This Roasted Sweet Potato Kale Salad is a vibrant and nutritious dish that combines tender, caramelized sweet potatoes with fresh baby kale and a tangy, honey-lemon dressing. Packed with quinoa, cranberries, feta, and optional walnuts, it’s perfect as a hearty lunch or a satisfying side.

Roasted Sweet Potato Kale Salad Recipe - Recipe Image

Ingredients

2 medium sweet potatoes (peeled and cubed)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
4 cups baby kale (washed and dried)
½ cup quinoa (rinsed)
¼ cup dried cranberries
¼ cup feta cheese (crumbled)
¼ cup walnuts (chopped, optional)
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Juice of 1 lemon

Instructions

Step 1: Preheat the oven to 425°F (220°C).
Step 2: Toss peeled and cubed sweet potatoes with olive oil, salt, and black pepper on a baking sheet.
Step 3: Roast sweet potatoes for 20-25 minutes until tender and lightly caramelized.
Step 4: Cook quinoa by boiling it in water, then simmering until water is absorbed, about 15 minutes. Set aside to cool slightly.
Step 5: Whisk together apple cider vinegar, Dijon mustard, honey, and lemon juice in a small bowl to make the dressing.
Step 6: In a large bowl, combine roasted sweet potatoes, cooked quinoa, baby kale, dried cranberries, crumbled feta, and walnuts if using.
Step 7: Pour dressing over the salad and toss gently to combine all ingredients evenly.
Step 8: Serve the salad warm or at room temperature for best flavor.

Tips & Variations

For extra crunch, toast the walnuts before adding them to the salad.
Swap baby kale with spinach or mixed greens if preferred.
Use maple syrup instead of honey for a vegan-friendly dressing.
Add a sprinkle of toasted pumpkin seeds for additional texture and nutrients.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you prefer a fresher taste when serving, then toss before eating. Reheat gently in the microwave if serving warm, or enjoy cold for a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with couscous, bulgur, or farro depending on your preference and what you have on hand. Adjust cooking times accordingly.

Is this salad suitable for meal prep?

Absolutely. The ingredients hold up well when stored, making it a great option for preparing lunch or dinner ahead of time.

Roasted Sweet Potato Kale Salad Recipe

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★★★★★

4.7 from 64 reviews

This Roasted Sweet Potato Kale Salad is a vibrant and nutritious dish combining the natural sweetness of roasted sweet potatoes with the earthiness of baby kale and quinoa. Enhanced by a tangy apple cider vinegar dressing and the subtle creaminess of feta cheese, this salad is perfect served warm or at room temperature, making it a versatile and satisfying meal or side.

Author: Elias
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Roasted Sweet Potatoes

2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper

Salad Base

4 cups baby kale, washed and dried
½ cup quinoa, rinsed
¼ cup dried cranberries
¼ cup feta cheese, crumbled
¼ cup walnuts, chopped (optional)

Dressing

2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Juice of 1 lemon

Instructions

Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
Prepare Sweet Potatoes: On a baking sheet, toss the peeled and cubed sweet potatoes with olive oil, salt, and black pepper ensuring they are evenly coated.
Roast Sweet Potatoes: Place the baking sheet in the oven and roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through for even cooking.
Cook Quinoa: Meanwhile, bring water to a boil in a saucepan, add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes until all water is absorbed and quinoa is fluffy.
Make Dressing: In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, and lemon juice until the dressing is smooth and well combined.
Combine Salad Ingredients: In a large bowl, mix the roasted sweet potatoes, cooked quinoa, baby kale, dried cranberries, crumbled feta cheese, and chopped walnuts if using.
Add Dressing: Pour the prepared dressing over the salad and toss gently to evenly distribute the flavors without bruising the kale.
Serve: Enjoy the salad warm or at room temperature as a nutritious and flavorful meal or side dish.

Notes

Walnuts are optional; you can omit or substitute with pecans or almonds based on preference or allergy restrictions.
For a vegan version, substitute feta with a plant-based cheese alternative and replace honey with maple syrup.
The salad can be prepared ahead of time, but it is best served fresh or within the same day for optimal texture and flavor.
If you prefer, you can roast the sweet potatoes in larger batches and store in the refrigerator for up to 3 days.
To make the quinoa cooking quicker, use pre-cooked or instant quinoa available at many grocery stores.

Keywords: roasted sweet potato kale salad, quinoa salad, healthy roasted vegetable salad, kale salad with feta and cranberries, warm winter salad