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 kale & quinoa salad to brighten up a busy weekday, and now it's a regular favorite in our house. The fresh lemon dressing makes the flavors pop, and roasted sweet potatoes add lovely warmth.
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 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 the 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 the quinoa:
- While sweet potato roasts, bring 2 cups water to a boil in a medium saucepan. Add rinsed 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 and massage the kale:
- Place chopped kale in a large bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Massage with hands for 2–3 minutes until leaves soften and darken.
- Make the dressing:
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey/maple syrup, minced garlic, salt, and pepper.
- Combine salad ingredients:
- Add cooked quinoa, roasted sweet potato, red onion, and parsley to the kale. Pour over dressing and toss gently to combine.
- Add toppings and serve:
- Top with pumpkin seeds, crumbled feta (if using), and pomegranate seeds. Serve immediately or chill for later.
Save to Pinterest One evening my kids asked for seconds, and it turned into a big family hit. We now make this salad together, especially when we want something full of color and crunch.
Required Tools
Baking sheet, parchment paper, medium saucepan, large mixing bowl, small bowl (for dressing), whisk, chef's knife, cutting board
Nutritional Information
Per serving: Calories: 370, Total Fat: 16 g, Carbohydrates: 48 g, Protein: 9 g
Dietary & Allergen Info
Vegetarian, gluten-free, nut-free; contains dairy (feta cheese) and mustard in the dressing
Save to Pinterest Enjoy this colorful salad chilled or at room temperature, and serve with extra lemon wedges for brightness. It's perfect for meal prep and lively gatherings.
Recipe Questions & Answers
- → How do I soften kale for this salad?
Massage chopped kale leaves with a small amount of olive oil and salt for 2–3 minutes until they darken and soften, making them more tender and easier to eat.
- → Can quinoa be substituted with another grain?
Yes, grains like couscous, bulgur, or farro work well, but adjust cooking times accordingly to maintain fluffiness and texture.
- → What is the best way to roast sweet potatoes?
Toss diced sweet potatoes with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20–25 minutes, turning halfway until golden and tender.
- → How can I make this dish vegan?
Simply omit the feta cheese or replace it with a plant-based alternative to keep it vegan without compromising flavor.
- → Are the pomegranate seeds necessary?
Pomegranate seeds add a sweet-tart burst that enhances flavor and texture but are optional and can be omitted if unavailable.
- → How should I store leftovers?
Keep leftovers chilled in an airtight container and add toppings just before serving to maintain their crunch and freshness.