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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.

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

  1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add Dressing: Pour the prepared dressing over the salad and toss gently to evenly distribute the flavors without bruising the kale.
  8. 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

Find it online: https://tastygenius.com/roasted-sweet-potato-kale-salad-recipe/