I am thrilled to share my take on the Quinoa Kale Sweet Potato Salad. Roasted sweet potatoes, crisp kale, and hearty quinoa blend with a zesty lemon Dijon dressing. This vibrant mix of fresh ingredients offers a nutrient-packed burst of flavor that makes me eager to explore each refreshing bite.

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I was excited to try this Roasted Sweet Potato Kale And Quinoa Salad recipe because it was different from anything I’ve made before. I started with 2 medium sweet potatoes that I peeled and cubed into bite-sized pieces, tossed with 2 tbsp olive oil, salt and pepper, and then roasted until they were perfectly tender.

Meanwhile, I prepped 1 bunch of kale by washing and chopping it roughly so it would mix well with the warm roasted veggies. After cooking 1 cup of quinoa, I combined everything and tossed it all together with a zesty dressing made from 2 tbsp Dijon mustard, 1/4 cup olive oil, 2 tbsp freshly squeezed lemon juice and a minced clove of garlic seasoned with salt and pepper.

I love how this updated take on a quinoa salad with sweet potato brings different textures and flavors together in a satisfying yet refreshing way.

Why I Like this Recipe

I really love this recipe for a few reasons. First, its combination of textures gets me every time—the crisp kale, soft roasted sweet potatoes and chewy quinoa make every bite interesting. Second, the zesty Dijon dressing really ties all the flavors together and adds this cool tang that I cant get enough of. Third, I like this recipe cuz it’s super healthy and filling without being too heavy, so it’s perfect for a quick lunch or dinner. Lastly, I appreciate how easy it is to follow all the steps even if you’re not a kitchen expert.

Ingredients

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Sweet potatoes are high in fiber, carbohydrates and vitamins making them a nutritious, naturally sweet staple.
Kale is rich in vitamins, antioxidants and fiber while offering a slightly bitter crunchy texture.
Quinoa provides complete protein and healthy carbohydrates, making it a light, gluten-free super grain.
Olive oil supplies essential healthy fats and a rich, smooth flavor for roasting and dressing.
Dijon mustard adds a tangy zest, mixing with lemon juice for a punchy, vibrant dressing.
Lemon juice offers a fresh sour kick that lightens and brightens the salad’s flavor profile.
Garlic brings a robust, aromatic punch that deepens the overall taste of the dressing.

Ingredient Quantities

2 medium sweet potatoes (peeled and cube into bite-sized pieces)

1 bunch kale (washed, de-stemmed and roughly chopped)

1 cup quinoa (rinsed and cooked)

2 tbsp olive oil (for roastin the sweet potatoes)

Salt and pepper (to taste for the sweet potatoes)

2 tbsp Dijon mustard (for the dressing)

1/4 cup olive oil (for the dressing)

2 tbsp lemon juice (freshly squeezed)

1 clove garlic (minced for the dressing)

Salt and pepper (to season the dressing)

How to Make this

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1. Preheat your oven to 400°F and line a baking tray with parchment paper.

2. Peel and cube the sweet potatoes into bite sized pieces, then toss em with 2 tbsp olive oil, salt and pepper.

3. Spread the sweet potatoes evenly on the tray and roast them for about 25 minutes or until they are tender and slightly crispy on the edges.

4. While the sweet potatoes are roasting, wash the kale, remove the stems, and roughly chop it into bite sized pieces.

5. Rinse and cook the quinoa as per the package instructions, then set it aside to cool a bit.

6. In a small bowl, whisk together 2 tbsp Dijon mustard, 1/4 cup olive oil, 2 tbsp freshly squeezed lemon juice, 1 minced garlic clove, and a pinch of salt and pepper.

7. Once the roasted sweet potatoes are done, let them cool for a few minutes so they dont wilt the kale.

8. In a large salad bowl, combine the roasted sweet potatoes, chopped kale, and cooked quinoa.

9. Drizzle the Dijon dressing over the salad and toss everything gently so all the flavors mix together.

10. Taste and adjust seasoning if needed, then serve immediately for the best flavor and texture. Enjoy!

Equipment Needed

1. Oven (preheat to 400°F)
2. Baking tray (lined with parchment paper)
3. Vegetable peeler (to peel the sweet potatoes)
4. Knife (for cubing the sweet potatoes and chopping kale)
5. Cutting board
6. Saucepan (for cooking quinoa)
7. Colander (for rinsing the quinoa and kale)
8. Large salad bowl (to mix the roasted sweet potatoes, kale, and quinoa)
9. Small bowl (to whisk the Dijon dressing)
10. Whisk or fork (to mix the dressing)
11. Measuring cups and spoons (to measure out ingredients like olive oil, lemon juice, and Dijon mustard)

FAQ

Q: Can I prep this meal ahead of time?

A: Yeah, you can roast the sweet potatoes and cook the quinoa in advance. Just reheat them and toss with the kale and dressing when it’s serving time.

Q: How do I know when my sweet potatoes are properly roasted?

A: They should be tender and slightly caramelized around the edges. This usually takes about 25 to 30 minutes in a preheated oven.

Q: Can i swap kale with another green?

A: Sure, you can use spinach or swiss chard if you're not a fan of kale. The flavor will be a bit different but still tasty.

Q: Is this recipe gluten-free?

A: Yes, all the ingredients used are naturally gluten-free.

Q: How can I tweak the dressing to match my taste?

A: If you like it more tangy, add extra lemon juice; if you want a bolder garlic flavor, just increase the amount of garlic a bit.

Roasted Sweet Potato Kale And Quinoa Salad Recipe Substitutions and Variations

If you dont have sweet potatoes, you can use butternut squash or even carrots cut into similar bite-sized pieces
Instead of kale, you might try baby spinach or Swiss chard for a different leafy twist
If you need an alternative to quinoa, couscous or even brown rice work just fine in this salad
For Dijon mustard, try using whole grain mustard or spicy brown mustard which give a similar tangy flavor
If you run out of lemon juice, you can substitute with lime juice or a splash of apple cider vinegar

Pro Tips

1. When you’re roasting the sweet potatoes, make sure they aren’t overcrowded on the tray, cuz if they’re too close they might steam instead of getting crispy.
2. Try massaging the kale with a lil bit of olive oil and salt before tossing it in. This makes it softer and less bitter, plus it’s easier to eat.
3. Let the quinoa cool completely before you mix it with the kale and potatoes; if it’s too warm, it can wilt the kale and change the texture of the whole dish.
4. Whisk the dressing real good so that the olive oil and lemon juice combine well. It’ll give the salad a better flavor overall, instead of having separate tangy and oily bites.

Roasted Sweet Potato Kale And Quinoa Salad Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

320

kcal

Equipment: 1. Oven (preheat to 400°F)
2. Baking tray (lined with parchment paper)
3. Vegetable peeler (to peel the sweet potatoes)
4. Knife (for cubing the sweet potatoes and chopping kale)
5. Cutting board
6. Saucepan (for cooking quinoa)
7. Colander (for rinsing the quinoa and kale)
8. Large salad bowl (to mix the roasted sweet potatoes, kale, and quinoa)
9. Small bowl (to whisk the Dijon dressing)
10. Whisk or fork (to mix the dressing)
11. Measuring cups and spoons (to measure out ingredients like olive oil, lemon juice, and Dijon mustard)

Ingredients

2 medium sweet potatoes (peeled and cube into bite-sized pieces)
1 bunch kale (washed, de-stemmed and roughly chopped)
1 cup quinoa (rinsed and cooked)
2 tbsp olive oil (for roastin the sweet potatoes)
Salt and pepper (to taste for the sweet potatoes)
2 tbsp Dijon mustard (for the dressing)
1/4 cup olive oil (for the dressing)
2 tbsp lemon juice (freshly squeezed)
1 clove garlic (minced for the dressing)
Salt and pepper (to season the dressing)

Directions

Preheat your oven to 400°F and line a baking tray with parchment paper.
Peel and cube the sweet potatoes into bite sized pieces, then toss em with 2 tbsp olive oil, salt and pepper.
Spread the sweet potatoes evenly on the tray and roast them for about 25 minutes or until they are tender and slightly crispy on the edges.
While the sweet potatoes are roasting, wash the kale, remove the stems, and roughly chop it into bite sized pieces.
Rinse and cook the quinoa as per the package instructions, then set it aside to cool a bit.
In a small bowl, whisk together 2 tbsp Dijon mustard, 1/4 cup olive oil, 2 tbsp freshly squeezed lemon juice, 1 minced garlic clove, and a pinch of salt and pepper.
Once the roasted sweet potatoes are done, let them cool for a few minutes so they dont wilt the kale.
In a large salad bowl, combine the roasted sweet potatoes, chopped kale, and cooked quinoa.
Drizzle the Dijon dressing over the salad and toss everything gently so all the flavors mix together.
Taste and adjust seasoning if needed, then serve immediately for the best flavor and texture. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 300g
Total number of serves: 4
Calories: 320kcal
Fat: 20.5g
Saturated Fat: 2.9g
Trans Fat: 0g
Polyunsaturated: 2.3g
Monounsaturated: 15g
Cholesterol: 0mg
Sodium: 200mg
Potassium: 800mg
Carbohydrates: 25g
Fiber: 4.6g
Sugar: 5g
Protein: 15g
Vitamin A: 4000IU
Vitamin C: 35mg
Calcium: 170mg
Iron: 4.4mg

Roasted Sweet Potato Kale And Quinoa Salad Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Roasted Sweet Potato Kale And Quinoa Salad Recipe Substitutions and Variations

Pro Tips