This Roasted Sweet Potato, Quinoa and Kale Salad has all of my favorite ingredients in ONE single dish! Perfect for lunches or an easy weeknight dinner!
Table of Contents
Yes this recipe is a tried and true FAVORITE so I just had to update the photos and remind you all how delicious this salad is! It has been one of my go-to salads for years and the dressing is incredible! I love incorporating sweet potatoes into my diet so throwing them into a salad was a no-brainer and ever since I made these sweet and spicy sweet potato fries, I’ve been obsessed with this particular seasoning! It’s a combination of garlic powder, onion powder, chipotle chili powder and oregano with a pinch of brown sugar. I’m telling you, it’s AMAZING. Just trust me on this.
Roasting might be the easiest way to cook anything and these sweet potatoes roasted beautifully. All you do is chop up two medium sweet potatoes into cubes (the smaller you make them the crispier they’ll be!) and toss them together with all the seasonings I just mentioned. Now I’m pretty heavy handed and love my spice, but you can add as much or as little as you want. Roast these for about 30 minutes and prepare to be amazed. This may seriously change the way you eat sweet potatoes, I’m just that confident!
I tossed everything with a simple red wine vinaigrette which coated the kale and the quinoa perfectly, but the real flavor came from the spices from the sweet potatoes! It was a beautiful marriage made in heaven…er I mean my kitchen… and has the perfect balance of greens, protein and starches. If you’re not into kale any type of lettuce would work too. Please make this to your liking!
Any time I make quinoa, I like to boil it in chicken (or veggie) broth rather than just water as this adds SO much extra flavor. It’s such a simple thing you can do that will really make a difference in the taste!
Oh and this is not a small side salad either. This is a delicious fill-you-up kind of salad and I definitely recommend even adding shredded chicken or shrimp to it as well for a complete meal! My hubby isn’t big on salads for dinner, however I was able to win him over with this one. I know there seem like a lot of components going on for just a salad, but I promise you it’s worth it! The sweet potatoes and quinoa make this really filling and at the end of the day you just feel GOOD about what you’re eating.
Hope you all enjoy this Roasted Sweet Potato Quinoa and Kale Salad! If you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Roasted Sweet Potato, Quinoa and Kale Salad
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 Tbsp olive oil
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. oregano
- 1/2 tsp. chipotle chili powder
- 1/2 cup uncooked quinoa
- 1/2 cup chicken broth, or you could use veggie broth or even just water
- 3 cups kale or mixed greens
- 1/4 cup dried cranberries
For the dressing:
- 1 Tbsp red wine vinegar
- 1 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1 tsp. minced shallots
- 1 Tbsp honey
Instructions
- Preheat oven to 425 degrees F.
- Rinse and peel sweet potatoes, chopping them into 1/4 inch cubes. Toss with olive oil, garlic powder, onion powder, oregano and chipotle chili powder until completely coated. Spread sweet potatoes out on prepared baking sheet in a single layer and roast in the oven for about 30 minutes, flipping them once.
- While sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa. Add a 1/2 cup of chicken (or veggie) broth to a small saucepan and add rinsed quinoa. Bring quinoa to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
- Combine kale, quinoa and cranberries in a large bowl and toss with dressing. Fold in roasted sweet potatoes, serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this salad countless times and we (including my carnivore husband) love it. He requests it often. My only substitution is raisins when I don’t have cranberries. Thank you Kelly!
Looks delicious ! We love using quinoa to make healthy recipes.
http://www.totaldietfood.com/
I don’t even like potato salad but, I want to grab a fork and stuff my mouth.
Hi Kelly,
Just wondering, how are the roasted sweet potatoes leftover to make another salad a day or two later?
Sweet potatoes make great leftovers 🙂 I usually roast sweet potatoes on Sunday night as a side dish for my lunches for the next few days so your leftovers would taste great on salads! You may want to nuke them a bit as I think they taste better warmed up, but that’s totally up to you!
I saw this salad over at Pinterest and had to stop by to tell you it looks like the perfect work day lunch. I’ll be making this soon.
This looks like a very yummy salad! Feel free to add it to the Ingredient of the Month Link-up that I host. This month is Sweet Potato! http://www.adventuresbykatie.com/ingredientofthemonth/
Oh my god I love your recipies!!!! So trying this salad tonight!
x
Mieke
Check out my new post: Nancy-Mulhouse.blogspot.be
Can’t wait to try out this recipe!
This looks so good! I can’t wait to make this! This may be my new favorite Friday night dinner.
I’ve been looking for other ways in which to use sweet potatoes. This looks absolutely delicious!