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.
When I first made this salad for a family gathering, everyone loved the combination of flavors and how satisfying it was. It quickly became a favorite for weekday lunches.
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 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, cook quinoa: 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 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.
- Make dressing:
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey/maple syrup, minced garlic, salt, and pepper for the dressing.
- Combine salad:
- Add cooked quinoa, roasted sweet potato, red onion, and parsley to the kale. Pour over the dressing and toss gently to combine.
- Finish salad:
- Top with pumpkin seeds, crumbled feta (if using), and pomegranate seeds. Serve immediately or chill for later.
Save This salad is a staple at our weekend family picnics, especially when everyone brings something healthy to share.
Required Tools
Baking sheet, parchment paper, medium saucepan, large mixing bowl, small bowl for dressing, whisk, chefs knife, cutting board
Allergen Information
Contains dairy if feta is included. Contains mustard in dressing. Naturally gluten-free and nut-free.
Nutritional Information (per serving)
Calories: 370, Total Fat: 16 g, Carbohydrates: 48 g, Protein: 9 g
Save Enjoy this vibrant salad as a refreshing main dish or hearty side, and don't forget extra lemon for serving.
Recipe Guide
- → How to properly prepare kale for better texture?
Massaging kale with a bit of olive oil and salt softens the leaves, reducing bitterness and improving tenderness for a more pleasant mouthfeel.
- → What is the best method to cook quinoa for this salad?
Rinse quinoa well, then simmer in boiling water covered until fully absorbed, about 15 minutes. Fluff with a fork and cool before mixing.
- → How do you roast sweet potatoes evenly?
Toss diced sweet potatoes with olive oil, salt, and pepper, spread in a single layer on parchment-lined baking sheet, and roast at 400°F (200°C), turning halfway through for even browning.
- → Can the lemon dressing be made ahead?
Yes, the dressing can be whisked and refrigerated in advance. Shake or stir well before adding to fresh greens and grains.
- → What are suitable topping alternatives for a vegan version?
Omit feta cheese and substitute with nuts, seeds, or plant-based cheese options. Pomegranate seeds add a sweet-tart contrast without animal ingredients.