Looking for a nutritious, filling meal that’s perfect for meal prep and packed with flavor? This Sweet Potato and Kale Quinoa Salad has become my go-to recipe when I want something both healthy and satisfying. The combination of roasted sweet potatoes, nutrient-rich kale, and protein-packed quinoa creates a perfectly balanced dish that works great as a main course or side dish.
Ingredients
- 2 medium sweet potatoes, cubed
- 1 cup uncooked quinoa, rinsed
- 1 large bunch kale, stems removed and chopped
- 1/2 red onion, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pepitas (pumpkin seeds)
- 3 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- While the sweet potatoes are roasting, cook the quinoa according to package instructions. Usually, this means combining 1 cup quinoa with 2 cups water, bringing to a boil, then simmering for about 15-20 minutes until the water is absorbed.
- In a large bowl, massage the chopped kale with 1 tablespoon olive oil and a pinch of salt for about 1-2 minutes. This helps soften the leaves and make them more palatable.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and maple syrup to make the dressing.
- Once the quinoa has cooled slightly, combine it with the massaged kale, roasted sweet potatoes, sliced red onion, cranberries, and pepitas in a large bowl.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning with salt and pepper as needed.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Recipe Notes
- Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
- The salad can be served warm or cold – it’s delicious both ways!
- For meal prep, store the dressed salad in an airtight container for up to 3 days in the refrigerator.
- Feel free to swap pepitas for other nuts like toasted almonds or walnuts.
- To make this salad more substantial, add chickpeas or grilled chicken.
- The sweet potatoes should be cut into roughly equal-sized pieces (about 1-inch cubes) to ensure even cooking.
- If kale isn’t your thing, you can substitute it with baby spinach or arugula – just skip the massaging step.
Sweet Potato and Kale Quinoa Salad
A nutritious, filling meal that's perfect for meal prep and packed with flavor. The combination of roasted sweet potatoes, nutrient-rich kale, and protein-packed quinoa creates a perfectly balanced dish that works great as a main course or side dish.
Ingredients
- 2 medium sweet potatoes cubed
- 1 cup uncooked quinoa rinsed
- 1 large bunch kale stems removed and chopped
- 1/2 red onion thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pepitas pumpkin seeds
- 3 tablespoons olive oil divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- While the sweet potatoes are roasting, cook the quinoa according to package instructions. Usually, this means combining 1 cup quinoa with 2 cups water, bringing to a boil, then simmering for about 15-20 minutes until the water is absorbed.
- In a large bowl, massage the chopped kale with 1 tablespoon olive oil and a pinch of salt for about 1-2 minutes. This helps soften the leaves and make them more palatable.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and maple syrup to make the dressing.
- Once the quinoa has cooled slightly, combine it with the massaged kale, roasted sweet potatoes, sliced red onion, cranberries, and pepitas in a large bowl.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning with salt and pepper as needed.