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–+ servings
Roasted Sweet Potato and Baby Kale Salad Recipe

Roasted Sweet Potato and Baby Kale Salad Recipe for Vibrant Lunches

This Roasted Sweet Potato and Baby Kale Salad recipe features vibrant flavors and textures, making it a nutritious choice for lunch or as a side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Sweet Potatoes Can substitute with butternut squash.
  • 4 cups Baby Kale Can be replaced with spinach or arugula.
  • 1 cup Quinoa Can use brown rice or farro.
  • 1/2 cup Cranberries Substitute with dried cherries or raisins.
  • 1/2 cup Feta Cheese Omit for a vegan version.
  • 1/2 cup Walnuts Can substitute with pecans or almonds.
For the Dressing
  • 3 tablespoons Olive Oil Can be replaced with avocado oil.
  • 2 tablespoons Apple Cider Vinegar Lemon juice can be a substitute.
  • 1 tablespoon Dijon Mustard Omit for a simpler vinaigrette.
  • 1 tablespoon Honey Maple syrup can be used for a vegan option.
  • 2 tablespoons Lemon Juice Lime juice can be used as an alternative.

Equipment

  • Oven
  • Baking Sheet
  • Medium saucepan
  • Mixing bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper.
  2. Chop the sweet potatoes into 1-inch cubes. Toss with olive oil, salt, and pepper, then spread in a single layer on the baking sheet and roast for 20-25 minutes.
  3. In a medium saucepan, combine quinoa and water in a 2:1 ratio. Cook for about 15 minutes until water is absorbed and quinoa is fluffy. Set aside to cool.
  4. Whisk together apple cider vinegar, Dijon mustard, honey, and lemon juice to make the dressing.
  5. In a large mixing bowl, combine roasted sweet potatoes, cooked quinoa, baby kale, cranberries, feta cheese, and walnuts. Drizzle dressing over and toss gently.
  6. Divide the salad into serving bowls and enjoy warm or at room temperature.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 320mgPotassium: 700mgFiber: 8gSugar: 10gVitamin A: 8000IUVitamin C: 30mgCalcium: 120mgIron: 2.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The salad can be enhanced with protein like grilled chicken or legumes for a heartier meal.

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