Save to Pinterest 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.
I first created this salad for a family picnic, and it quickly became a crowd favorite. The colors and flavors always impress, and there's never a crumb left over.
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 (divided)
- 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 the 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 the 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.
- Prepare the 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.
- Mix the dressing:
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey/maple syrup, minced garlic, salt, and pepper.
- Assemble the salad:
- Add cooked quinoa, roasted sweet potato, red onion, and parsley to the kale. Pour over the dressing and toss gently to combine.
- Finish and serve:
- Top with pumpkin seeds, crumbled feta (if using), and pomegranate seeds. Serve immediately or chill for later.
Save to Pinterest This salad is often the centerpiece at our family gatherings, and everyone loves making their own custom bowl with extra feta or pumpkin seeds.
Required Tools
Baking sheet, parchment paper, medium saucepan, large mixing bowl, small bowl for dressing, whisk, chefs knife, and cutting board are needed for easy preparation.
Allergen Information
Contains dairy if using feta cheese and mustard in the dressing. The recipe is naturally gluten-free and nut-free.
Nutritional Information
Each serving contains approximately 370 calories, 16 g total fat, 48 g carbohydrates, and 9 g protein.
Save to Pinterest Finish your salad with a sprinkle of pomegranate seeds for color. Happy healthy eating!
Recipe FAQs
- → How do I soften kale for the salad?
Massage chopped kale with a bit of olive oil and salt for 2–3 minutes until the leaves darken and soften, improving texture and digestibility.
- → What’s the best way to cook quinoa for this dish?
Boil quinoa in water, then simmer covered for about 15 minutes until absorbed. Fluff with a fork and let cool slightly before mixing.
- → Can I prepare components ahead of time?
Yes, roast the sweet potatoes and cook quinoa in advance. Assemble and toss with dressing before serving, adding toppings last.
- → What can I use instead of feta cheese?
For a vegan alternative, omit feta or substitute with plant-based cheese or avocado for creaminess.
- → How do the pumpkin seeds enhance the dish?
Toasted pumpkin seeds add a pleasant crunch and nutty flavor, balancing the salad's soft and tender elements.