Save A vibrant, nutrient-packed salad featuring tender kale, fluffy quinoa, sweet roasted potatoes, and a zesty lemon dressing—perfect for a wholesome lunch or light dinner.
The first time I made this salad was for a Sunday brunch with friends, and everyone loved the balance of earthy kale and sweet roasted potato. It quickly became a regular weekday lunch for me thanks to how flavorful and filling it is.
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
- Parsley: 1/4 cup, chopped
- Pomegranate seeds: 1/4 cup (optional, for garnish)
- Quinoa: 1 cup, rinsed
- Extra virgin olive oil: 1/4 cup (+1 tablespoon for roasting)
- Fresh lemon juice: 2 tablespoons
- Lemon zest: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Honey or maple syrup: 1 teaspoon
- Garlic: 1 small clove, 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:
- While sweet potato roasts, 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.
- Toss salad:
- Add cooked quinoa, roasted sweet potato, red onion, and parsley to the kale. Pour over the dressing and toss gently to combine.
- Add toppings:
- Top with pumpkin seeds, crumbled feta (if using), and pomegranate seeds. Serve immediately or chill for later.
Save We always make this salad when hosting family for dinner, because even picky eaters love the textures and tangy lemon flavor. It is now on our holiday table every year and disappears quickly!
Required Tools
Baking sheet, parchment paper, medium saucepan, large mixing bowl, small bowl for dressing, whisk, chefs knife, cutting board
Allergen Information
Contains dairy (feta cheese) and mustard (in dressing). Gluten-free and nut-free as written.
Nutritional Information (per serving)
Calories: 370, Total Fat: 16 g, Carbohydrates: 48 g, Protein: 9 g
Save This salad delivers a bright, fresh flavor and is perfect for meal prep or sharing at gatherings. Enjoy the balance of textures in every bite!
Recipe Help & Answers
- → How do you tenderize kale for the salad?
Massage chopped kale with a small amount of olive oil and salt for 2-3 minutes until the leaves darken and soften, making them more palatable and easier to digest.
- → Can quinoa be prepared ahead of time?
Yes, quinoa can be cooked in advance and cooled before adding to the salad, saving time during final assembly.
- → What is the best way to roast sweet potatoes for this dish?
Dice sweet potatoes, toss 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 alternatives to feta cheese for dairy-free diets?
Plant-based cheeses or simply omitting the feta work well for a dairy-free version without compromising flavor.
- → How does the lemon dressing enhance the salad?
The dressing balances sweetness from the potatoes with bright acidity from lemon, plus depth from Dijon mustard and subtle sweetness from honey or maple syrup.