Pin It A vibrant, nutrient-packed salad featuring tender kale, fluffy quinoa, sweet roasted potatoes, and a zesty lemon dressing, this Kale & Quinoa Salad with Lemon Dressing & Roasted Sweet Potato is perfect for a wholesome lunch or light dinner. It brings together fresh ingredients for a meal that feels both nutritious and satisfying.
I first tried this recipe on a busy weeknight when I wanted something refreshing but filling. The combination of tender roasted sweet potatoes and bright lemony dressing instantly made it a regular lunch choice in my home.
Ingredients
- Sweet potato: 1 large, peeled and diced (about 350 g)
- Kale: 1 bunch (about 150 g), stems removed and leaves chopped
- Red onion: 1 small, thinly sliced
- Fresh parsley: 1/4 cup, chopped
- Pomegranate seeds: 1/4 cup (optional, for garnish)
- Quinoa: 1 cup, rinsed
- Extra virgin olive oil: 1/4 cup, plus 1 tablespoon for roasting
- Fresh lemon juice: 2 tablespoons
- Lemon zest: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Honey or maple syrup: 1 teaspoon
- Garlic clove: 1 small, minced
- Salt and black pepper: To taste
- Pumpkin seeds (pepitas): 1/4 cup, toasted
- Feta cheese: 1/4 cup, crumbled (optional)
Instructions
- Roast sweet potato:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
- Cook quinoa:
- In a medium saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
- Massage kale:
- Place chopped kale in a large bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Massage kale with your hands for 2–3 minutes until leaves soften and darken.
- Prepare dressing:
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper.
- Combine ingredients:
- Add cooked quinoa, roasted sweet potato, red onion, and parsley to the kale. Pour over the dressing and toss gently to combine.
- Add toppings and serve:
- Top with pumpkin seeds, crumbled feta (if using), and pomegranate seeds. Serve immediately or chill for later.
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This salad quickly became a favorite at family gatherings. Even picky eaters are tempted by the colors and bright flavors, and everyone enjoys making their own bowl with extra toppings.
Required Tools
Baking sheet, parchment paper, medium saucepan, large mixing bowl, small bowl, whisk, chefs knife, cutting board.
Allergen Information
Contains dairy (feta cheese) and mustard. Gluten-free and nut-free as written.
Nutritional Information (per serving)
Calories: 370, Total Fat: 16 g, Carbohydrates: 48 g, Protein: 9 g.
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Enjoy this salad fresh for the best texture and flavor. Leftovers make a delicious lunch the next day.
Recipe Questions & Answers
- → How do I soften the kale for this salad?
Massage the kale leaves gently with olive oil and a pinch of salt for 2–3 minutes until they darken and soften, making them more tender and easier to enjoy.
- → Can I prepare the quinoa in advance?
Yes, quinoa can be cooked ahead of time and cooled before tossing with the other ingredients, which helps speed up the final assembly.
- → What is the best way to roast the sweet potatoes?
Dice the sweet potatoes, toss them with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20–25 minutes until golden and tender, flipping halfway through.
- → Are there options to make this dish vegan?
Omit the feta cheese or replace it with a plant-based alternative to keep the dish vegan without compromising flavor.
- → What adds crunch to this dish?
Toasted pumpkin seeds contribute a satisfying crunch that complements the tender vegetables and grains in the salad.