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.
The first time I made this salad, my friends were amazed by how delicious quinoa could be paired with roasted sweet potato and tangy lemon dressing. It's quickly become my staple for relaxed summer lunches.
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 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:
- 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 made our family picnic unforgettable. Even picky eaters found themselves asking for seconds and now it's a go-to request for light dinners together.
Required Tools
You just need a baking sheet, parchment paper, mixing bowls, whisk, and a sharp chef's knife for easy prep.
Allergen Information
Contains dairy if using feta, and mustard in dressing. Nut-free and gluten-free as written.
Nutritional Information
Each serving has about 370 calories, 16 g fat, 48 g carbohydrates, and 9 g protein.
Save to Pinterest Enjoy this salad fresh or chilled—it tastes even better after the flavors meld for a while.
Answers to Recipe Questions
- → How do I soften the kale for this salad?
Massage chopped kale with a bit of olive oil and salt for 2-3 minutes. This helps break down the fibers and tenderizes the leaves for a more pleasant texture.
- → What is the best way to roast sweet potatoes evenly?
Cut sweet potatoes into uniform cubes, toss with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes, flipping halfway to ensure even cooking and golden edges.
- → Can I prepare quinoa in advance?
Yes, quinoa can be cooked ahead of time and cooled. Store it in the fridge and add to the salad just before serving to maintain its fluffy texture.
- → What can I substitute for feta cheese?
For a dairy-free option, replace feta with plant-based cheese or omit it entirely. Nuts or seeds can also add a similar texture and flavor balance.
- → How does the lemon dressing enhance the salad?
The lemon juice, zest, and mustard combine to add brightness and tanginess, complementing the earthiness of kale and sweetness of roasted potatoes while balancing the flavors throughout.
- → Is this salad suitable for gluten-free diets?
Yes, all the main ingredients including quinoa and vegetables are naturally gluten-free; just ensure any added toppings or dressings are verified gluten-free.