What happens when you toss roasted sweet potatoes, fluffy quinoa, and tender kale into one bowl? Magic. This Quinoa Sweet Potato Kale Salad is everything you want in a nourishing meal: earthy, satisfying, and bursting with flavor. It’s simple enough for a weeknight dinner, but also impressive enough for meal prep, potlucks, or holiday sides. It’s hearty, but still light. And the zippy homemade dressing ties it all together with a fresh, tangy kick.
You’re about to fall in love with this one. Let’s get into it.
So, I first made this salad after coming home from a long weekend trip, craving something fresh but comforting. I had a sweet potato rolling around in the pantry, a bunch of kale that needed using, and just enough quinoa to make something happen. I roasted the sweet potatoes while the quinoa simmered, tossed it all together with a quick lemony dressing, and wow. That bowl didn’t last long.
Now I make this salad at least twice a month. It checks every box. It’s easy, it’s nourishing, and it tastes like real food — warm and grounding with every bite. Whether you eat it warm or chilled, it’s just one of those recipes that makes you feel good from the inside out.
Why You’ll Love This
1. It’s packed with wholesome, feel-good ingredients.
This salad is full of plant-based goodness like kale, quinoa, and sweet potatoes. It’s rich in fiber, vitamins, and antioxidants — the kind of food that makes your body happy. And it’s naturally gluten-free and dairy-free too.
2. Delicious warm or cold.
It’s just as tasty fresh from the pan as it is straight from the fridge. That makes it perfect for weekly meal prep or next-day lunches. You can serve it warm on chilly nights or as a refreshing salad in summer.
3. Easy to make, hard to mess up.
With minimal chopping and a few simple steps, this recipe is beginner-friendly and low-fuss. The ingredients are forgiving, so you can swap in what you have on hand or adjust flavors to your liking.
4. The dressing is a game-changer.
A bright, zesty lemon vinaigrette ties everything together in the best way. It adds tang and balance to the sweet roasted veggies and nutty quinoa. You’ll want to drizzle it on everything.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cuisine Type: American, Healthy, Vegetarian
Servings: 4 main dish servings or 6 sides
Estimated Cost: $10–12 total
Equipment Needed:
- Baking sheet
- Parchment paper (optional but helpful)
- Medium saucepan
- Large mixing bowl
- Small bowl or jar for dressing
- Sharp knife and cutting board
- Salad tongs or large spoon
Ingredients
For the Salad:
- 1 cup uncooked quinoa (or 3 cups cooked)
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika (or regular paprika)
- Salt and black pepper, to taste
- 1 small bunch kale (about 5–6 cups chopped), stems removed and chopped
- 1 tablespoon olive oil (for massaging kale)
- ½ cup dried cranberries (optional but lovely)
- ⅓ cup chopped walnuts or pecans (toasted for extra flavor)
- 2 tablespoons crumbled feta (optional for non-vegan version)
For the Dressing:
- 3 tablespoons olive oil
- 1 ½ tablespoons lemon juice (fresh is best)
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- ½ teaspoon garlic powder (or 1 small garlic clove, minced)
- Salt and pepper to taste
Notes:
- You can swap kale for baby spinach if desired.
- Add chickpeas or grilled chicken for extra protein.
- Dried cherries or raisins can replace cranberries.
- The salad keeps well in the fridge for up to 4 days.
Step-by-Step Instructions
Step 1: Cook the quinoa.
Rinse quinoa in a fine mesh strainer under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
Step 2: Roast the sweet potatoes.
Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, paprika, salt, and pepper. Spread them out on a parchment-lined baking sheet and roast for 20 to 25 minutes, flipping halfway, until golden and tender.
Step 3: Prep the kale.
While the potatoes roast, massage the chopped kale. Place it in a large bowl, drizzle with 1 tablespoon olive oil, and use your hands to gently massage it for 1–2 minutes until it becomes darker and softer. This removes bitterness and improves the texture.
Step 4: Make the dressing.
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and pepper. Taste and adjust the seasoning if needed. The dressing should be bright, slightly sweet, and tangy.
Step 5: Assemble the salad.
Add the cooked quinoa, roasted sweet potatoes, and massaged kale to a large bowl. Toss in cranberries and nuts. Drizzle the dressing over the top and mix gently until everything is coated.
Step 6: Finish and serve.
Taste and adjust with more salt, pepper, or lemon juice if desired. Sprinkle crumbled feta on top if using. Serve warm, at room temp, or chilled — it’s delicious every way.
Nutrition Facts (Per Serving)
- Calories: ~360
- Protein: 9g
- Carbohydrates: 45g
- Fiber: 7g
- Fat: 17g
- Sodium: 220mg
- Vitamin A: 220% DV
- Vitamin C: 60% DV
- Calcium: 8% DV
- Iron: 15% DV
Tips for Success
Massage your kale.
Don’t skip this step. Massaging kale makes it softer, less bitter, and easier to digest. Just a little oil and a minute of squishing will transform the texture.
Toast your nuts.
For extra flavor, toast your walnuts or pecans in a dry skillet for 2 to 3 minutes until fragrant. It adds crunch and a subtle nutty richness.
Make it ahead.
This salad holds up well for meal prep. Just leave out the nuts until serving so they stay crunchy. It’s great cold or slightly warmed.
Adjust the dressing to taste.
Everyone’s palate is different. Feel free to add more lemon for brightness or more maple syrup for a hint of sweetness. Make it your own.
Common Questions
Can I use a different grain instead of quinoa?
Absolutely. Try farro, couscous, or even brown rice. Just adjust the cook time and water ratio depending on the grain.
Is this salad vegan?
Yes, as long as you skip the feta or use a plant-based version, this salad is 100% vegan and dairy-free.
How should I store leftovers?
Keep it in an airtight container in the fridge for up to 4 days. It’s delicious cold or reheated slightly in the microwave.
Can I make this nut-free?
Of course. Just omit the nuts or replace them with pumpkin seeds or sunflower seeds for crunch without the allergens.
Variations and Substitutions
- Add protein: Toss in chickpeas, grilled chicken, or even roasted tofu to make it a full meal.
- Swap the greens: Baby spinach or arugula work well in place of kale, especially if you prefer a milder green.
- Play with the veggies: Roasted carrots or beets are great additions. You can also add fresh cucumber or bell peppers for crunch.
- Switch the dressing: A balsamic vinaigrette or tahini dressing also pairs beautifully with this salad.
Serving and Pairing Suggestions
This salad is filling enough on its own, but it also plays well with others. Serve it alongside grilled salmon, lemon herb chicken, or a hearty soup. For beverages, a crisp white wine or sparkling water with lemon is perfect. It’s also a great holiday side — colorful, vibrant, and crowd-pleasing.
Quinoa Sweet Potato Kale Salad
Ingredients
For the Salad
- 1 cup uncooked quinoa or 3 cups cooked
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika or regular paprika
- Salt and black pepper to taste
- 1 small bunch kale about 5–6 cups chopped, stems removed and chopped
- 1 tablespoon olive oil for massaging kale
- ½ cup dried cranberries optional but lovely
- ⅓ cup chopped walnuts or pecans toasted for extra flavor
- 2 tablespoons crumbled feta optional for non-vegan version
For the Dressing
- 3 tablespoons olive oil
- 1 ½ tablespoons lemon juice fresh is best
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- ½ teaspoon garlic powder or 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Rinse quinoa in a fine mesh strainer under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
- Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, paprika, salt, and pepper. Spread them out on a parchment-lined baking sheet and roast for 20 to 25 minutes, flipping halfway, until golden and tender.
- While the potatoes roast, massage the chopped kale. Place it in a large bowl, drizzle with 1 tablespoon olive oil, and use your hands to gently massage it for 1–2 minutes until it becomes darker and softer. This removes bitterness and improves the texture.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and pepper. Taste and adjust the seasoning if needed. The dressing should be bright, slightly sweet, and tangy.
- Add the cooked quinoa, roasted sweet potatoes, and massaged kale to a large bowl. Toss in cranberries and nuts. Drizzle the dressing over the top and mix gently until everything is coated.
- Taste and adjust with more salt, pepper, or lemon juice if desired. Sprinkle crumbled feta on top if using. Serve warm, at room temp, or chilled — it’s delicious every way.
Notes
Don’t skip this step. Massaging kale makes it softer, less bitter, and easier to digest. Just a little oil and a minute of squishing will transform the texture. Toast your nuts.
For extra flavor, toast your walnuts or pecans in a dry skillet for 2 to 3 minutes until fragrant. It adds crunch and a subtle nutty richness. Make it ahead.
This salad holds up well for meal prep. Just leave out the nuts until serving so they stay crunchy. It’s great cold or slightly warmed. Adjust the dressing to taste.
Everyone’s palate is different. Feel free to add more lemon for brightness or more maple syrup for a hint of sweetness. Make it your own.
Thank you for being here in my cozy little corner of the internet. I hope this Quinoa Sweet Potato Kale Salad brings you the same comfort and joy it brings to my table. Whether you’re making it for lunch, dinner, or sharing it at a gathering, I’d love to hear how it turned out for you. You deserve something delicious today, and this bowl is ready to deliver.
Happy cooking, and thank you for being part of my kitchen family.
