Save A vibrant, nutrient-packed salad featuring tender kale, fluffy quinoa, sweet roasted potatoes, and a zesty lemon dressing—perfect for a wholesome lunch or light dinner.
I first made this salad for a spring picnic when searching for something both filling and refreshing. The roasted sweet potato and zesty dressing quickly made it a staple in our weekly menu.
Ingredients
- Sweet potato: 1 large, peeled and diced (about 350 g)
- Kale: 1 bunch (about 150 g), stems removed and leaves chopped
- Red onion: 1 small, thinly sliced
- Parsley: 1/4 cup fresh, chopped
- Pomegranate seeds: 1/4 cup (optional, for garnish)
- Quinoa: 1 cup, rinsed
- Extra virgin olive oil: 1/4 cup plus extra for roasting
- Fresh lemon juice: 2 tablespoons
- 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
- Roast sweet potato:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 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:
- In a medium saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
- Prepare kale:
- Place chopped kale in a large bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Massage kale with your hands for 2–3 minutes until leaves soften and darken.
- Make dressing:
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper.
- Combine ingredients:
- Add cooked quinoa, roasted sweet potato, red onion, and parsley to the kale. Pour over the dressing and toss gently to combine.
- Finish and serve:
- Top with pumpkin seeds, crumbled feta (if using), and pomegranate seeds. Serve immediately or chill for later.
Save This salad gets requested often at family gatherings—everyone loves how the flavors balance and the colors brighten up our table.
Nutritional Information
One serving contains approximately 370 calories, 16 g total fat, 48 g carbohydrates, and 9 g protein.
Required Tools
You will need a baking sheet, parchment paper, medium saucepan, large mixing bowl, small bowl for dressing, whisk, chefs knife, and cutting board.
Allergen Information
This recipe contains dairy (feta cheese) and mustard in the dressing; it is gluten-free and nut-free as written.
Save Enjoy this salad fresh, or chill for a healthy lunch throughout the week. The flavors improve as they marinate together.
Recipe FAQs
- → How do I cook quinoa perfectly?
Rinse quinoa thoroughly, then boil with twice the amount of water over medium heat for about 15 minutes until water is absorbed. Fluff with a fork before use.
- → What’s the best way to soften kale for salads?
Massage chopped kale leaves with a little olive oil and salt for 2–3 minutes until they become tender and darken in color.
- → Can I substitute sweet potatoes with other vegetables?
Yes, roasted butternut squash, carrots, or pumpkin work well as alternatives, offering similar sweetness and texture.
- → How do I make the lemon dressing taste balanced?
Combine lemon juice, zest, Dijon mustard, honey or maple syrup, garlic, olive oil, salt, and pepper, whisking until smooth and balanced between tangy and sweet.
- → What toppings add extra texture to this dish?
Toasted pumpkin seeds add crunch and a nutty note, while feta cheese offers creamy contrast; pomegranate seeds add a sweet-tart pop if desired.