Go Back
In recent years, the trend of healthy eating has surged to unprecedented heights. People are becoming increasingly aware of the importance of nutritious meals that do not sacrifice flavor. Salads, once viewed as a mere side dish or an afterthought in the culinary world, have evolved into vibrant plates filled with fresh, wholesome ingredients that tantalize the taste buds while nourishing the body. Among these delightful creations, the Roasted Sweet Potato & Kale Salad stands out as a star dish that perfectly balances flavor and nutrition.

Roasted Sweet Potato and Kale Salad

Discover the delicious and nutritious Roasted Sweet Potato & Kale Salad, a perfect blend of flavors and textures. This vibrant dish combines earthy roasted sweet potatoes, nutrient-packed kale, and protein-rich quinoa, making it ideal for vegetarians and vegans alike. Enhanced with toasted walnuts and dried cranberries for crunch and sweetness, this salad is both visually appealing and a powerhouse of nutrition. Perfect as a main dish or a hearty side, it's a delightful way to embrace healthy eating. Try it today for a satisfying meal that doesn't compromise on taste!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 tablespoon olive oil

Salt and pepper, to taste

4 cups kale, chopped (stems removed)

½ cup quinoa, rinsed and drained

1 cup vegetable broth or water

¼ cup dried cranberries

¼ cup toasted walnuts, roughly chopped

¼ cup feta cheese, crumbled (optional)

Juice of 1 lemon

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Sweet Potatoes: Toss the cubed sweet potatoes in a large bowl with olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until tender and golden, tossing halfway through for even cooking.

      Cook the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

        Prepare the Kale: While the quinoa and sweet potatoes are cooking, in a large mixing bowl, massage the chopped kale with a sprinkle of salt for about 2-3 minutes until it softens and brightens in color. This helps to reduce its bitterness.

          Make the Dressing: In a small jar or bowl, whisk together the lemon juice, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper. Adjust seasoning as necessary.

            Combine Ingredients: Once the sweet potatoes are roasted, allow them to cool slightly. In the large bowl with the kale, add the cooked quinoa, roasted sweet potatoes, dried cranberries, and toasted walnuts. Pour the dressing over the salad and gently toss to combine.

              Serve: If using, sprinkle the crumbled feta cheese on top before serving. Divide the salad into bowls and enjoy!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings