This Roasted Sweet Potato, Quinoa and Kale Salad is a vibrant, wholesome salad that is bursting with flavor! Delicious, hearty ingredients all tossed together with a light maple vinaigrette. Perfect for lunches or an easy weeknight dinner!
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Yes this recipe is a tried and true FAVORITE so I just had to update the photos and remind you all how delicious this salad is! This Roasted Sweet Potato, Quinoa and Kale Salad has been one of my go-to seasonal salads for years and the dressing is incredible. I love incorporating sweet potatoes into my diet so throwing them into a salad was a no-brainer. Ever since I made these sweet and spicy sweet potato fries, I have been obsessed with this particular seasoning combination. Sweet with a little spice and herb flavors, it checks all the boxes!
Why You’ll Love This
- Nutritious and filling – the combination of kale, quinoa and sweet potatoes makes a powerhouse trio that is hearty, healthy and filling. We love a meal size salad!
- Customizable – you can easily make this salad all your own by choosing your own grains, adding in nuts or cheese along with slices of avocado.
- Perfect for meal prep – prep the components of this salad ahead of time to enjoy all week. Kale holds up well to dressings making this salad great for meal prep and leftovers taste even better the next day!
- Great for everyone – this salad is naturally gluten-free, dairy-free, vegetarian and vegan, but you can easily add in your favorite protein such as chicken, shrimp or steak.
Ingredients You’ll Need
- sweet potatoes – you’ll need about 2 medium sweet potatoes (or 1 large sweet potato) that I recommend cutting into small 1/4-inch cubes so that they will roast quickly and caramelize easily.
- quinoa – adds protein, fiber a light, fluffy texture that balances the richness of the roasted sweet potatoes in this salad.
- kale – gives this salad structure and crunch while adding an earthy, nutrient-dense base. Just make sure to remove the tough stems first. You could also use spinach, arugula or other leafy greens.
- seasonings – a delicious combination of chipotle chili powder, garlic powder, onion powder, oregano, kosher salt and black pepper.
- dried cranberries – adds a touch of sweetness and chewiness that balances the savory elements of the salad. You could also use dried cherries, golden raisins or chopped dates.
- maple vinaigrette – a few tablespoons of olive oil, red wine vinegar (or apple cider vinegar), maple syrup (or honey) for natural sweetness, finely chopped shallots and sea salt. You could also add a little lemon juice to brighten up the whole salad.
How to Make Sweet Potato Kale Salad
- Roast the sweet potatoes. Toss the cubed sweet potato with olive oil, garlic powder, onion powder, oregano, chipotle chili powder and salt until completely coated. Spread sweet potatoes onto a large sheet pan lined with parchment paper in a single layer and roast for about 25-35 minutes, flipping once.
- Cook the quinoa. While the sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa. Add water (or you could use vegetable or chicken broth) to a small saucepan and add rinsed quinoa. Bring quinoa to a boil over medium heat, cover, and reduce heat. Let simmer for about 13 minutes.
- Let quinoa cool. Remove from heat, keeping quinoa covered. Allow quinoa to sit for about 5 minutes then fluff with a fork. Set aside until ready to assemble salad.
- Prepare the kale. Place chopped kale leaves in a large bowl and drizzle with a teaspoon of olive oil and pinch of salt. Massage the kale with your hands or tongs for 1 to 2 minutes, until it softens and darkens in color.
- Make the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, maple syrup, shallots, salt and pepper until smooth.
- Assemble salad. Combine kale, quinoa, roasted sweet potatoes and cranberries in a large bowl and toss with dressing. Season with additional salt and pepper, as needed, and enjoy!
Any time I make quinoa, I like to boil it in chicken broth or vegetable broth as this adds SO much extra flavor. It is such a simple thing you can do that will really make a difference in the taste!
Tips for Making this Salad
- Massage the kale – this step is worth it as it softens the leaves, improves the texture, and breakdown the kale to reduce the bitterness of the salad.
- Prep everything while sweet potatoes roast – while the sweet potatoes are cooking, you can cook the quinoa, prepare the kale and make the homemade dressing to save time.
- Don’t overcook quinoa – you want fluffy quinoa, not mushy. Once the water is absorbed, remove it from heat.
- Roast extra sweet potatoes – I like to have extra sweet potatoes on hand for topping grain bowls, using in wraps or serving with breakfast throughout the week.
How to Customize this Salad
- Swap the potatoes – instead of sweet potatoes, you could roast some butternut squash or carrots.
- Variety of whole grains – if you are not a fan of quinoa, feel free to substitute with brown rice, wild rice, farro or couscous.
- Switch up the greens – you can easily swap out the fresh kale for baby spinach, arugula or mixed greens.
- Boost of protein – for some added protein, feel free to add in some cooked chicken, shrimp, salmon or steak. You could also add plant-based protein such as black beans, lentils or crispy chickpeas.
- Extra veggies – feel free to add in red onion slices, avocado, sliced cucumbers, tomatoes, bell peppers or corn.
- Optional mix-ins – instead of dried cranberries, try dried cherries, golden raisins, or even chopped apples for a different flavor. You could also add in chopped walnuts, pecans, pistachios, almonds, pumpkin seeds or sunflower seeds for added crunch.
- Add cheese – feel free to sprinkle in some feta cheese, goat cheese or even shaved Parmesan cheese.
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Prepping and Storage Tips
- To Prep – You can make all the components (sweet potatoes, quinoa and dressing) ahead of time and store them separately in sealed, airtight containers for up to 5 days in the fridge. That’s why this salad is so great for meal prep!
- To Store – Once the salad has been assembled, leftover salad will last 2 to 3 days stored in the refrigerator in a sealed, airtight container.
More Fall Salad Recipes
- Pear and Arugula Salad
- Fig Salad with Roasted Butternut Squash
- Brussels Sprouts and Brown Rice Salad
- Fall Salad with Maple Tahini Dressing
- Wild Rice Chicken Salad
- Fall Brussels Sprouts Salad
Hope you all enjoy this Roasted Sweet Potato Salad! If you love this recipe as much as we do, please leave me 
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Roasted Sweet Potato, Quinoa and Kale Salad
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Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp chipotle chili powder
- 1/2 cup uncooked quinoa
- 1 cup water (or chicken broth)
- 3 cups kale or mixed greens
- 1 tsp olive oil
- Pinch of salt
- 1/4 cup dried cranberries
For the dressing:
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp maple syrup
- 1 tsp finely minced shallots
- 1/2 tsp salt
Instructions
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Preheat oven to 425 degrees F.
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Roast the sweet potatoes. Toss the cubed sweet potato with olive oil, garlic powder, onion powder, oregano, chipotle chili powder and salt until completely coated. Spread sweet potatoes onto a large sheet pan lined with parchment paper in a single layer and roast for about 30 minutes, flipping once.
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Cook the quinoa. While the sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa. Add water (or you could use vegetable or chicken broth) to a small saucepan and add rinsed quinoa. Bring quinoa to a boil, cover, and reduce heat. Let simmer for about 13 minutes.
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Let quinoa cool. Remove from heat, keeping quinoa covered. Allow quinoa to sit for about 5 minutes then fluff with a fork. Set aside until ready to assemble salad.
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Prepare the kale. Place chopped kale in a large bowl and drizzle with a teaspoon of olive oil and pinch of salt. Massage the kale with your hands for 1 to 2 minutes, until it softens and darkens in color.
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Make the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, maple syrup, shallots, salt and pepper until smooth.
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Assemble salad. Combine kale, quinoa, roasted sweet potatoes and cranberries in a large bowl and toss with dressing. Season with additional salt and pepper, as needed, and enjoy!
Nutrition
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