Dinner

Roasted Sweet Potato Kale Salad Recipe

Bymia larkspur February 20, 2026February 20, 2026

Introduction

This Roasted Sweet Potato Kale Salad is a vibrant and nutritious dish that combines tender roasted sweet potatoes with fresh baby kale and a tangy, homemade dressing. Perfect as a light lunch or a hearty side, it balances sweet, savory, and tart flavors beautifully.

This image shows a bowl filled with a fresh, colorful salad. The base layer is bright green kale leaves covered with small, round, beige quinoa grains scattered throughout. On top of the kale and quinoa are medium-sized, orange roasted cubes of sweet potato with a slightly charred outer texture. Dark red dried cranberries are spread evenly in the salad, adding pops of color. Small white crumbles of soft cheese dot the layers, and whole walnut halves are scattered for added texture. The bowl is white and placed on a white marbled surface, highlighting the vibrant colors of the salad photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes (peeled and cubed)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
4 cups baby kale (washed and dried)
½ cup quinoa (rinsed)
¼ cup dried cranberries
¼ cup feta cheese (crumbled)
¼ cup walnuts (chopped, optional)
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Juice of 1 lemon

Instructions

Step 1: Preheat the oven to 425°F (220°C).
Step 2: Toss the peeled and cubed sweet potatoes with olive oil, salt, and black pepper on a baking sheet.
Step 3: Roast the sweet potatoes for 20-25 minutes until tender and lightly browned.
Step 4: While the sweet potatoes roast, cook the quinoa by boiling it in water, then simmering until the water is absorbed, about 15 minutes. Fluff with a fork.
Step 5: Whisk together the apple cider vinegar, Dijon mustard, honey, and lemon juice in a small bowl to create the dressing.
Step 6: In a large bowl, combine the roasted sweet potatoes, cooked quinoa, baby kale, dried cranberries, crumbled feta, and walnuts if using.
Step 7: Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Step 8: Serve the salad warm or at room temperature for the best flavor.

Tips & Variations

Substitute walnuts with pecans or almonds for a different nutty flavor and crunch.
Add a pinch of smoked paprika to the sweet potatoes before roasting for a smoky twist.
For extra protein, mix in grilled chicken or chickpeas.
If you prefer a creamier dressing, stir in a tablespoon of Greek yogurt or tahini.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the kale from wilting. Reheat the sweet potatoes and quinoa gently before tossing with kale and other ingredients, or enjoy it chilled.

How to Serve

A close-up of a white bowl filled with a colorful salad, showing several layers and textures: the bottom layer has dark green curly kale leaves with a rough texture, mixed with small, round, beige quinoa grains scattered evenly; on top sit golden-brown roasted sweet potato cubes with a slightly crispy, caramelized outside; scattered among these are bright red dried cranberries, creamy white crumbles of cheese, and light brown walnut halves adding crunch; the colors are vibrant and the ingredients mix naturally, giving a fresh and healthy look; the background is a white marbled texture, and the photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of greens instead of baby kale?

Yes, you can substitute baby kale with spinach, arugula, or mixed greens. Just keep in mind that some greens may wilt faster when dressed.

How do I ensure quinoa cooks perfectly every time?

Rinse quinoa thoroughly before cooking to remove bitterness. Use a 2:1 water-to-quinoa ratio, bring to a boil, then simmer covered until water is absorbed, about 15 minutes. Fluff with a fork before serving.