Roasted Sweet Potato Kale Salad Recipe
A vibrant and nutritious Roasted Sweet Potato Kale Salad featuring tender roasted sweet potatoes, protein-rich quinoa, tangy feta, and a zesty honey-lemon dressing. This salad combines earthy, sweet, and tart flavors with a satisfying mix of textures, perfect for a wholesome lunch or as a side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Salad Base
- 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)
Dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Juice of 1 lemon
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Toss the peeled and cubed sweet potatoes with olive oil, salt, and ground black pepper on a baking sheet to ensure even roasting and seasoning.
- Roast Sweet Potatoes: Place the baking sheet in the oven and roast the sweet potatoes for 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through for even cooking.
- Cook Quinoa: While the sweet potatoes roast, cook the quinoa by boiling it in water, then reducing to a simmer until all water is absorbed, approximately 15 minutes. Fluff with a fork once done.
- Make Dressing: In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, and lemon juice to create a bright and tangy dressing that balances the salad’s flavors.
- Assemble Salad: In a large bowl, combine the roasted sweet potatoes, cooked quinoa, baby kale, dried cranberries, crumbled feta cheese, and walnuts if using to build layers of flavor and texture.
- Toss with Dressing: Pour the prepared dressing over the salad and toss gently to evenly coat all ingredients without bruising the kale.
- Serve: Serve the salad warm or at room temperature, making it versatile for different preferences and occasions.
Notes
- Walnuts are optional but add a nice crunch and nutty flavor to the salad.
- You can substitute baby kale with baby spinach or mixed greens if preferred.
- For a vegan version, omit the feta or replace it with a vegan cheese alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To save time, quinoa can be cooked ahead of time and refrigerated.
Keywords: roasted sweet potato salad, kale salad, quinoa salad, healthy salad, vegetarian salad, autumn salad, easy side dish
Find it online: https://yumwithmia.com/roasted-sweet-potato-kale-salad-recipe/
