Go Back
–+ servings
Roasted Sweet Potato and Baby Kale Salad

Roasted Sweet Potato and Baby Kale Salad with a Tangy Twist

This Roasted Sweet Potato and Baby Kale Salad is colorful, healthy, and packed with flavor, making it a must-try dish for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner Ideas
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Sweet Potatoes
  • 4 cups cubed sweet potatoes add natural sweetness and creamy texture
  • 2 tablespoons olive oil helps caramelize the potatoes
  • 1 teaspoon salt enhances natural flavors
  • ½ teaspoon black pepper adds warmth
For the Quinoa
  • 1 cup quinoa a source of plant-based protein
  • 2 cups water essential for cooking
For the Dressing
  • 1 tablespoon apple cider vinegar adds tangy zing
  • 1 tablespoon Dijon mustard contributes sharpness
  • 1 tablespoon honey adds natural sweetness
  • 1 tablespoon lemon juice provides refreshing citrus note
For the Salad Base
  • 4 cups baby kale tender greens rich in nutrients
  • ½ cup dried cranberries adds sweetness and color
  • ¼ cup feta cheese creamy and salty
  • ¼ cup walnuts optional, for added crunch

Equipment

  • oven
  • baking sheet
  • large bowl
  • small saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss cubed sweet potatoes with olive oil, salt, and black pepper. Spread on baking sheet and roast for 20-25 minutes.
  3. Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Fluff with a fork.
  4. Whisk together apple cider vinegar, Dijon mustard, honey, and lemon juice in a small bowl.
  5. Combine roasted sweet potatoes, cooked quinoa, baby kale, dried cranberries, feta cheese, and walnuts in a large bowl.
  6. Drizzle dressing over salad and toss gently to combine. Serve warm or at room temperature.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 8000IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

Ensure uniform cuts for sweet potatoes and rinse quinoa before cooking. Adjust dressing sweetness as preferred.

Tried this recipe?

Let us know how it was!