This recipe has been a long-time favorite of mine, and I felt it deserved an update! The Roasted Sweet Potato, Quinoa and Kale Salad has been one of my go-to seasonal salads for years, and the dressing is simply incredible. Incorporating sweet potatoes into my diet was a no-brainer, and ever since I made those sweet and spicy sweet potato fries, I’ve been obsessed with this seasoning combination—sweet, a little spicy, and full of herbaceous flavor!

Why You’ll Love This

• Nutritious and filling – the combination of kale, quinoa, and sweet potatoes forms a power-packed trio that’s hearty, healthy, and satisfying. We love a meal-sized salad!
• Customizable – easily modify this salad by choosing your own grains, adding nuts or cheese, or including sliced avocado.
• Perfect for meal prep – prep the components in advance to enjoy throughout the week! Kale holds up well to dressings, making leftovers even tastier the next day!
• Great for everyone – this salad is naturally gluten-free, dairy-free, vegetarian, and vegan, but you can effortlessly add your favorite protein, such as chicken, shrimp, or steak.

Ingredients You’ll Need

• Sweet Potatoes – About 2 medium sweet potatoes (or 1 large), cut into 1/4-inch cubes for quicker roasting.
• Quinoa – Adds protein, fiber, and a light, fluffy texture balancing the richness of the sweet potatoes.
• Kale – Provides structure and crunch, creating an earthy, nutrient-dense base. Make sure to remove the tough stems first. Spinach, arugula, or other leafy greens work too!
• Seasonings – A delightful mix of chipotle chili powder, garlic powder, onion powder, oregano, kosher salt, and black pepper.
• Dried Cranberries – Introduce a touch of sweetness and chewiness to balance the savory elements. Alternatively, use dried cherries, golden raisins, or chopped dates.
• Maple Vinaigrette – Made with olive oil, red wine vinegar (or apple cider vinegar), maple syrup (or honey), finely chopped shallots, and sea salt. A splash of lemon juice elevates the dish even further!

How to Make Sweet Potato Kale Salad

1. Roast the sweet potatoes. Toss cubed sweet potatoes with olive oil, garlic powder, onion powder, oregano, chipotle chili powder, and salt until fully coated. Spread on a large sheet pan lined with parchment paper and roast for 25-35 minutes, flipping once.
2. Cook the quinoa. Rinse quinoa in a mesh strainer. Add water (or broth) to a saucepan and include rinsed quinoa. Bring to a boil over medium heat, cover, and reduce heat. Simmer for about 13 minutes.
3. Let quinoa cool. Remove from heat and let it sit covered for about 5 minutes, then fluff with a fork. Set aside until ready to assemble.
4. Prepare the kale. In a large bowl, drizzle chopped kale with olive oil and a pinch of salt. Massage for 1-2 minutes until softened and darker in color.
5. Make the dressing. Whisk together olive oil, red wine vinegar, maple syrup, shallots, salt, and pepper in a small bowl or jar.
6. Assemble salad. Toss together kale, quinoa, roasted sweet potatoes, and cranberries in a large bowl with the dressing. Add more salt and pepper if needed, and enjoy!

Tips for Making this Salad

• Massage the kale – this step softens the leaves and improves texture while reducing bitterness.
• Prep while potatoes roast – cook the quinoa and prepare the kale and dressing while the sweet potatoes are in the oven to save time.
• Avoid overcooking quinoa – you want fluffy quinoa, not mushy; remove from heat once water is absorbed.
• Roast extra sweet potatoes – I like to have extras on hand for grain bowls, wraps, or breakfast throughout the week.

How to Customize this Salad

• Swap the potatoes – roast butternut squash or carrots instead of sweet potatoes.
• Choose whole grains – substitute quinoa with brown rice, wild rice, farro, or couscous.
• Change the greens – use baby spinach, arugula, or mixed greens in place of kale.
• Add protein – consider including cooked chicken, shrimp, salmon, or steak, or plant-based sources like black beans, lentils, or crispy chickpeas.
• Extra veggies – incorporate red onion, avocado, sliced cucumbers, tomatoes, bell peppers, or corn.
• Optional mix-ins – try dried cherries, golden raisins, or even chopped apples. Add nuts or seeds for extra crunch.
• Sprinkle cheese – add feta, goat cheese, or shaved Parmesan.

Prepping and Storage Tips

• To Prep – Prepare all components (sweet potatoes, quinoa, and dressing) ahead of time and store separately in airtight containers in the fridge for up to 5 days.
• To Store – Assembled salad lasts 2 to 3 days in a sealed, airtight container in the refrigerator.

More Fall Salad Recipes

Enjoy this Roasted Sweet Potato Salad! If you love it as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!