Roasted Sweet Potato Kale And Quinoa Salad Recipe

I love my Quinoa Kale Sweet Potato Salad. Roasted sweet potatoes, tender kale, and high protein quinoa mix with a zesty dressing of Dijon mustard, garlic, and apple cider vinegar. This fresh medley of flavors and textures offers a delightful balance that sparks excitement each time I prepare it.

I’ve been experimenting in my kitchen lately and I came across a recipe that’s become one of my favorites. I decided to mix things up by roasting some 2 medium sweet potatoes that I peeled and cut into one inch cubes until they were crispy on the outside and soft on the inside.

Then I tossed them with roughly chopped kale and cooked quinoa, made by simmering 1 cup quinoa in 2 cups water. The magic really happened with a tangy dressing, which blends 1/3 cup extra virgin olive oil, 2 tablespoons Dijon mustard, a splash of apple cider vinegar, minced garlic, and a teaspoon of honey for a hint of sweetness.

This salad is vibrant, crunchy, and packed with textures that remind me of a good Quinoa Salad With Sweet Potato, with a twist similar to a Quinoa Kale Sweet Potato Salad. If you’re looking for a refreshing lunch or side dish you gotta try this!

Why I Like this Recipe

I really dig this recipe because it makes me feel healthy and nourished without sacrificing flavor. I love how the roasted sweet potatoes add a natural sweetness that pairs amazingly well with the tangy Dijon dressing. The mix of kale and quinoa gives the salad a satisfying crunch and texture, plus it feels like a balanced meal. Also, I appreciate that I can eat it either warm or cold depending on my mood, which makes the whole thing super versatile.

Ingredients

• Sweet Potatoes: Rich in fiber and vitamin A, they roast to a natural sugary, creamy delight.
• Kale: Dark leafy green packed with vitamins and antioxidants, adding crunchy, earthy flavor.
• Quinoa: High-protein grain, rich in carbohydrates with a light, nutty taste for added texture.
• Olive Oil: Provides healthy fats and smooth flavor, great for roasting veggies and zesty dressings.
• Dijon Mustard: A tangy, zesty ingredient that cuts sweetness and adds a bold, spicy kick.
• Apple Cider Vinegar: Sharp and tangy with a slight sweetness that enlivens the salad dressing.
• Garlic: A pungent flavor booster that gives a hearty kick and savory depth.

Ingredient Quantities

• 2 medium sweet potatoes, peeled and cut into one inch cubes
• 1 large bunch kale, de-stemmed and roughly chopped (about 6 cups)
• 1 cup quinoa, rinsed well
• 2 cups water (for cooking the quinoa)
• 2 tablespoons olive oil (for roasting the sweet potatoes)
• Salt and pepper to taste (for the sweet potatoes)
• 1/3 cup extra virgin olive oil (for the dressing)
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 clove garlic, minced
• 1 teaspoon honey (optional for a bit of sweetness)

How to Make this

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

2. Toss the sweet potato cubes in 2 tablespoons of olive oil, sprinkle with salt and pepper, and spread them out on the baking sheet.

3. Roast the sweet potatoes in the oven for about 25 to 30 minutes until they are tender and slightly crispy on the edges.

4. While the sweet potatoes are roasting, rinse the quinoa again and add it to a pot with 2 cups of water; bring it to a boil then lower the heat to a simmer for around 15 minutes until all the water is absorbed.

5. In a large bowl, add your roughly chopped kale; if you like, massage a little bit of olive oil and a pinch of salt in it to soften the leaves.

6. For the dressing, whisk together 1/3 cup extra virgin olive oil, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, the minced garlic, and 1 teaspoon honey if you want a bit of sweetness.

7. Once the quinoa is ready, fluff it up with a fork and add it to the bowl with the kale.

8. When the sweet potatoes are done, let them cool for a minute or two before adding them to the bowl.

9. Pour the dressing over the kale, quinoa, and sweet potatoes and toss everything together until it’s nicely combined. Enjoy your salad warm or cold!

Equipment Needed

1. Oven (preheated to 400°F) and a baking sheet lined with parchment paper
2. Knife and cutting board (for peeling and cubing the sweet potatoes and chopping the kale)
3. Colander (to rinse the quinoa)
4. Medium pot (to cook the quinoa)
5. Measuring cups and spoons (for water, olive oil, and other ingredients)
6. Large mixing bowl (to combine the kale, quinoa, and sweet potatoes)
7. Whisk (to mix the dressing)
8. Fork (to fluff the quinoa)

FAQ

Roasted Sweet Potato Kale And Quinoa Salad Recipe Substitutions and Variations

• If you dont have sweet potatoes, try using butternut squash. It cooks similarly but has a slightly different sweetness.
• If kale is too tough or not available, baby spinach or Swiss chard works pretty well as a substitute.
• You can swap quinoa for couscous or bulgur if you’re looking for a different texture in your salad.
• Instead of extra virgin olive oil, you can use avocado oil for the dressing which gives a mild, buttery flavor.
• If apple cider vinegar isn’t at hand, white wine vinegar is a good alternative for that tangy kick.

Pro Tips

1. When roasting the sweet potatoes make sure they arent crowded on the pan so they can crisp up nicely. Overcrowding can cause them to steam instead of roast so leave enough room between the cubes.

2. Massage the kale with a tiny bit of salt and oil before using it to help break down the fibers. It makes the leaves softer and less bitter so they mix better with the other ingredients.

3. Let your dressing sit for a few minutes after whisking it up. This gives the flavors like garlic and mustard time to blend together and hit a richer note when you dress your salad.

4. Allow the roasted sweet potatoes to cool a little bit before tossing them into your salad. If they are too hot, they might wilt the kale or change the texture of your quinoa, so a minute or two off the oven makes a difference.