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Looking for a wholesome and delicious salad recipe that’s perfect for any occasion? This Roasted Sweet Potato Kale and Quinoa Salad has it all—tender roasted sweet potatoes, nutty quinoa, vibrant kale, and a hint of citrusy zest. Whether you’re prepping meals for the week or hosting a cozy dinner, this recipe is sure to impress. Get ready to learn how to create this easy combination of flavors and textures. For more salad inspiration, check out our collection of healthy grain salads to diversify your meal plans.
Why You’ll Love This Recipe
- Packed with Flavor: Sweet roasted potatoes, tangy cranberries, and toasted pecans make every bite irresistible.
- Healthy and Nutritious: Filled with superfoods like kale and quinoa, it’s a perfect boost for your day. If you love nutrient-packed dishes, explore this guide to superfood recipes for more ideas.
- Versatile: Can be served warm, at room temperature, or chilled.
- Perfect for Meal Prep: Keeps well for a couple of days, making it a great option for weekly lunches. Meal prep enthusiasts may also enjoy our tips on preparing salads ahead.
Ingredients Needed
- 2 medium-large sweet potatoes (1 1/2 pounds, jewel), scrubbed, cut into 1″ chunks
- 5 tablespoons extra-virgin olive oil, divided use
- sea salt
- 1 cup quinoa (preferably multi-colored)
- 1 large bunch kale (preferably black/dino kale)
- 1 tablespoon cumin seed
- juice of 1 lemon (or more, to taste)
- freshly ground black pepper
- 1/2 cup parsley, finely chopped
- 2/3 cup dried cranberries
- 2/3 cup toasted pecans, broken up or coarsely chopped
Ingredient Notes & Substitutions
Quinoa: Use multi-colored quinoa for added texture and flavor, but any type works.
Kale: Dino kale is ideal, but curly kale can be used as a substitute.
Pecans: Swap with walnuts or almonds for a different nutty profile.
Cumin Seed: Can be replaced with ground cumin if whole seeds are unavailable.
Dried Cranberries: Use raisins or dried cherries as an alternative.
How to Make Roasted Sweet Potato Kale and Quinoa Salad
- Position a rack in the center of the oven and preheat to 400º.
- Toss the sweet potatoes in a large bowl with 2 tablespoons of olive oil and 1/4 teaspoon of salt. Spread evenly on a sheet pan and roast until soft and golden, about 40 minutes, flipping the potatoes once halfway through cooking. Remove and let cool slightly.
- Meanwhile, rinse and soak quinoa for 5-10 minutes. Drain and steam quinoa with 1.5 cups water and 1/2 teaspoon salt. Fluff after steaming.
- Prep the kale: remove ribs, slice crosswise thinly, wilt with boiling water, rinse with cold water, squeeze dry.
- Toast the cumin seed in a small skillet until fragrant; grind finely.
- Combine sweet potatoes, quinoa, kale, cranberries, ground cumin, 3 tablespoons olive oil, 1/4 teaspoon salt, lemon juice, and parsley. Toss gently.
- Add the toasted pecans before serving.
- Serve warm, at room temperature, or chilled. If chilled, refresh with an extra squeeze of lemon juice for optimum flavor.
Pro Tips & Troubleshooting
- Even Roasting: Make sure to cut the sweet potatoes uniformly for even cooking.
- Fluff the Quinoa: For the best texture, fluff the quinoa gently after steaming and let it cool before adding to the salad.
- Don’t Overwilt the Kale: Just a quick pour of boiling water is all you need to soften the kale without making it mushy.
- Adjust to Taste: Always taste and adjust the seasoning, particularly the salt and lemon juice, as flavors can mellow over time.
Serving & Storage
This salad is versatile and can be served in a variety of ways:
- Serving: Enjoy it warm as a hearty side dish or at room temperature for a potluck or picnic. Serve chilled for a refreshing option during warmer months.
- Fridge Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, revive the flavors with a quick squeeze of lemon and an extra drizzle of olive oil if needed.
- For a similar chilled option, try pairing this with summer-inspired salad recipes that suit any occasion.
FAQ
Can I freeze this salad?
This salad is best enjoyed fresh or refrigerated. Freezing is not recommended as the kale and sweet potatoes may lose their texture upon thawing.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to serve, add a squeeze of lemon juice and fluff the salad to refresh it.
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Roasted Sweet Potato Kale and Quinoa Salad
Ingredients
Equipment
Method
- Position a rack in the center of the oven and preheat to 400ºF.
- Toss the sweet potatoes in a large bowl with 2 tablespoons of olive oil and 1/4 teaspoon of salt. Spread evenly on a sheet pan and roast until soft and golden, about 40 minutes, flipping the potatoes once halfway through cooking. Remove and let cool slightly.
- Meanwhile, rinse and soak the quinoa for 5-10 minutes. Drain and then steam with 1.5 cups water and 1/2 teaspoon of salt. Fluff after steaming.
- Prep the kale: Remove ribs, slice crosswise thinly, wilt with boiling water, rinse with cold water, and squeeze dry.
- Toast the cumin seed in a small skillet until fragrant; grind finely.
- Combine roasted sweet potatoes, quinoa, kale, cranberries, ground cumin, 3 tablespoons of olive oil, 1/4 teaspoon of salt, lemon juice, and parsley in a large bowl. Toss gently to coat.
- Add the toasted pecans before serving.
- Serve warm, at room temperature, or chilled. If chilled, refresh with an extra squeeze of lemon juice for optimum flavor.