Save to Pinterest 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 on a busy weekday looking for something nourishing yet satisfying. The combination of flavors and textures quickly made it a household favorite—both refreshing and hearty at the same time.
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, chopped
- Pomegranate seeds: 1/4 cup (optional, for garnish)
- Quinoa: 1 cup, rinsed
- Extra virgin olive oil: 1/4 cup plus 1 tablespoon, divided
- Fresh lemon juice: 2 tablespoons
- Lemon zest: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Honey or maple syrup: 1 teaspoon
- Garlic clove: 1 small, 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:
- While sweet potato roasts, 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/maple syrup, minced garlic, salt, and pepper for the dressing.
- Combine ingredients:
- Add cooked quinoa, roasted sweet potato, red onion, and parsley to the kale. Pour over the dressing and toss gently to combine.
- Add toppings:
- Top with pumpkin seeds, crumbled feta (if using), and pomegranate seeds. Serve immediately or chill for later.
Save to Pinterest This salad is a crowd-pleaser at family gatherings and potlucks. Even picky eaters love the colorful mix and tangy dressing, and it has become a go-to recipe for our busy weeks.
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 as written, but check ingredient labels for cross-contamination. Nut-free.
Nutritional Information (per serving)
Calories: 370, Total Fat: 16 g, Carbohydrates: 48 g, Protein: 9 g
Save to Pinterest Enjoy this salad freshly made or chilled—it's delicious both ways and perfect for meal prep!
Recipe FAQs
- → How do I soften kale for this salad?
Massage chopped kale leaves with a drizzle of olive oil and a pinch of salt for 2-3 minutes until they darken and become tender, improving texture and flavor.
- → Can quinoa be prepared ahead of time?
Yes, quinoa can be cooked in advance and cooled before adding. This helps save time and enhances flavor absorption when combined with the other ingredients.
- → What is the best way to roast sweet potatoes?
Dice sweet potatoes, toss with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until golden and tender, turning halfway through.
- → Are there suitable substitutions for feta cheese?
For a vegan or dairy-free option, omit feta or use plant-based cheese alternatives that complement the salad’s flavors.
- → How can I add more protein to this salad?
Incorporate grilled chicken, chickpeas, or other protein-rich ingredients to make the salad more filling without altering the core flavors.
- → What role do the lemon dressing ingredients play?
The lemon juice, zest, Dijon mustard, honey, and garlic create a zesty, slightly sweet and tangy dressing that brightens the earthiness of kale and sweetness of roasted potato.