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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 offers a delightful harmony of warm sweetness and crisp freshness, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Sweet Potatoes Can be substituted with butternut squash.
  • 2 tablespoons Olive Oil Can be replaced with avocado oil.
  • to taste Salt
  • to taste Black Pepper
  • 1 cup Quinoa Can be omitted for a lower-carb option.
  • 4 cups Baby Kale Substitute with spinach or arugula if desired.
  • 1 cup Cranberries Can swap with raisins or omit altogether.
  • 1/2 cup Feta Cheese Use plant-based feta for a vegan alternative.
  • 1/2 cup Walnuts Can be replaced with pecans or omitted for a nut-free option.
For the Tangy Lemon Vinaigrette
  • 1 tablespoon Apple Cider Vinegar Can be substituted with white wine vinegar.
  • 1 teaspoon Dijon Mustard Any mustard can work.
  • 1 tablespoon Honey Use maple syrup for a vegan alternative.
  • 2 tablespoons Lemon Juice Adjust quantity according to taste preference.

Equipment

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

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Peel and cube the sweet potatoes. Toss them with olive oil, salt, and black pepper, then roast for 20-25 minutes until golden brown and tender.
  3. Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then simmer for 15 minutes until fluffy.
  4. Whisk together the apple cider vinegar, Dijon mustard, honey, and lemon juice until smooth.
  5. In a large bowl, combine roasted sweet potatoes, cooked quinoa, baby kale, cranberries, feta cheese, and walnuts. Drizzle with vinaigrette and toss gently.
  6. Divide into bowls and serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 250mgPotassium: 550mgFiber: 7gSugar: 10gVitamin A: 15000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Best enjoyed fresh; refrigerate leftovers for up to 3 days. Store vinaigrette separately until serving to maintain salad's crunch.

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