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Roasted Sweet Potato and Baby Kale Salad Recipe

Roasted Sweet Potato and Baby Kale Salad Recipe You'll Love

This Roasted Sweet Potato and Baby Kale Salad recipe is a colorful and nutritious dish perfect for meal prep or a light lunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Sweet Potatoes Adds sweetness and heartiness; substitute butternut squash for a different flavor.
  • 2 tablespoons Olive Oil Can replace with avocado oil for a different flavor and higher smoke point.
  • 4 cups Baby Kale Provides freshness and crunch; substitute spinach or arugula for varying textures.
  • 1 cup Quinoa Adds protein and texture; replace with farro or brown rice for a gluten-free option.
  • 1/2 cup Cranberries Provide sweetness and chewiness; dried cherries or raisins can substitute.
  • 1/2 cup Feta Cheese Adds creaminess and tang; use a vegan feta or omit for a dairy-free option.
  • 1/2 cup Walnuts Introduce crunch and are a source of healthy fats; pecans or almonds can be alternatives.
For the Dressing
  • 1/4 cup Apple Cider Vinegar Acidity balances flavors; lemon juice can serve as a substitute.
  • 1 tablespoon Dijon Mustard Adds a subtle tanginess; yellow mustard can be used in a pinch.
  • 1 tablespoon Honey Sweetener for the dressing; maple syrup can be used for a vegan option.
  • 1 tablespoon Lemon Juice Enhances flavor with acidity; lime juice is a good alternative.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper.
  2. Peel and cube sweet potatoes into bite-sized pieces. Toss with olive oil, salt, and black pepper. Spread on the baking sheet and roast for 20-25 minutes.
  3. Rinse quinoa under cold water. Combine quinoa and water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes.
  4. In a mixing bowl, whisk together apple cider vinegar, Dijon mustard, honey, and lemon juice.
  5. In a large serving bowl, combine roasted sweet potatoes, cooked quinoa, baby kale, cranberries, feta, and walnuts. Drizzle with dressing and toss gently.
  6. Serve the salad warm or at room temperature, and store leftovers in the refrigerator.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 250mgPotassium: 700mgFiber: 8gSugar: 10gVitamin A: 18000IUVitamin C: 40mgCalcium: 150mgIron: 3mg

Notes

For best flavor, keep the dressing separate until serving to maintain the freshness of the baby kale.

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