Save A vibrant, nutrient-packed salad featuring tender kale, fluffy quinoa, sweet roasted potatoes, and zesty lemon dressing is perfect for a wholesome lunch or light dinner. It combines fresh flavors, satisfying textures, and nourishing ingredients for a delightful meal option.
When I first tried making this salad for friends, everyone raved about the vibrant colors and tangy dressing. The roasted sweet potato adds the perfect touch of warmth and sweetness to balance the earthy greens.
Ingredients
- Sweet Potato: 1 large sweet potato, peeled and diced (about 350 g)
- Kale: 1 bunch kale (about 150 g), stems removed and leaves chopped
- Red Onion: 1 small red onion, thinly sliced
- Parsley: 1/4 cup fresh parsley, chopped
- Pomegranate Seeds: 1/4 cup pomegranate seeds (optional, for garnish)
- Quinoa: 1 cup quinoa, rinsed
- Extra Virgin Olive Oil: 1/4 cup for dressing, plus 1 tablespoon for roasting
- Lemon Juice: 2 tablespoons fresh lemon juice
- Lemon Zest: 1 teaspoon
- Dijon Mustard: 1 teaspoon
- Honey or Maple Syrup: 1 teaspoon
- Garlic: 1 small clove, minced
- Salt and Black Pepper: to taste
- Pumpkin Seeds (Pepitas): 1/4 cup toasted
- Feta Cheese: 1/4 cup crumbled (optional)
Instructions
- Prep Sweet Potato:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast Sweet Potato:
- Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
- Cook Quinoa:
- While sweet potato roasts, bring 2 cups water to a boil in a medium saucepan. Add rinsed quinoa, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
- Massage Kale:
- Place chopped kale in a large mixing bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Massage with hands for 2–3 minutes until leaves soften and darken.
- Prepare Dressing:
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey/maple syrup, minced garlic, salt, and pepper.
- Combine Salad:
- Add cooked quinoa, roasted sweet potato, red onion, and parsley to kale. Pour over dressing and toss gently to combine.
- Add Toppings & Serve:
- Top with pumpkin seeds, crumbled feta (if using), and pomegranate seeds. Serve immediately or chill for later.
Save This recipe quickly became a family favorite, especially during busy weeknights. My kids love helping massage the kale, making it a fun kitchen moment we share together.
Required Tools
Baking sheet, parchment paper, medium saucepan, large mixing bowl, small bowl (for dressing), whisk, chefs knife, cutting board
Allergen Information
Contains dairy (feta cheese) and mustard (in dressing). Gluten-free and nut-free as written
Nutritional Information
Per serving: 370 calories, 16 g total fat, 48 g carbohydrates, 9 g protein
Save Serve this salad fresh, or prep ahead and add toppings just before serving for the best texture. The lemon dressing brings all the flavors alive and keeps leftovers tasting vibrant.
Recipe FAQ
- → How do I soften kale for this salad?
Massage chopped kale with olive oil and a pinch of salt for 2-3 minutes until the leaves darken and soften, making them tender and easier to eat.
- → Can I prepare the quinoa ahead of time?
Yes, cook the quinoa in advance and cool it before adding to the salad to save time when assembling.
- → What is the best way to roast sweet potatoes?
Toss diced sweet potatoes with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes, flipping once for even cooking and crisp edges.
- → What alternatives can I use for feta cheese?
For a vegan option, substitute feta with plant-based cheese or omit it altogether without sacrificing flavor.
- → How can I add more protein to this dish?
Incorporate grilled chicken or chickpeas as protein boosts to complement the existing ingredients.