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Roasted Sweet Potato Kale and Quinoa Salad

This hearty salad features roasted sweet potatoes, nutty quinoa, and vibrant kale, all tossed in a citrusy dressing with toasted pecans and cranberries. Perfect for meal prep or gatherings!
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium-large sweet potatoes 1 1/2 pounds, jewel; scrubbed and cut into 1-inch 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
  • 1 juice of 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

Equipment

  • Large Bowl
  • Sheet pan
  • small skillet
  • Knife
  • Cutting board
  • Steam pot
  • spatula

Method
 

  1. Position a rack in the center of the oven and preheat to 400ºF.
  2. 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.
  3. 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.
  4. Prep the kale: Remove ribs, slice crosswise thinly, wilt with boiling water, rinse with cold water, and squeeze dry.
  5. Toast the cumin seed in a small skillet until fragrant; grind finely.
  6. 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.
  7. Add the toasted pecans before serving.
  8. Serve warm, at room temperature, or chilled. If chilled, refresh with an extra squeeze of lemon juice for optimum flavor.

Nutrition

Calories: 375kcalCarbohydrates: 38gProtein: 9gFat: 19gSaturated Fat: 2gSodium: 400mgPotassium: 650mgFiber: 6gSugar: 12gVitamin A: 1500IUVitamin C: 55mgCalcium: 120mgIron: 2.5mg

Notes

This salad is versatile, suitable for any occasion, and can be made ahead. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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