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.
I first tried this salad at a weekend brunch with friends and everyone loved how the fresh flavors came together with the lemon dressing. Adding roasted sweet potato makes it cozy for cooler days or hearty enough for dinner.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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
- Parsley: 1/4 cup fresh, chopped
- Pomegranate seeds: 1/4 cup (optional, for garnish)
- Quinoa: 1 cup, rinsed
- Extra virgin olive oil: 1/4 cup plus 1 tablespoon (for dressing and roasting)
- 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)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Roast the 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 the 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 the 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 the dressing:
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey/maple syrup, minced garlic, salt, and pepper.
- Assemble the salad:
- Add cooked quinoa, roasted sweet potato, red onion, and parsley to the kale. Pour over the dressing and toss gently to combine.
- Add toppings and serve:
- Top with pumpkin seeds, crumbled feta (if using), and pomegranate seeds. Serve immediately or chill for later.
Save My kids love helping toss the salad together and sprinkling toppings on just before serving. It's become a regular at family gatherings for its vibrant look and taste.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Nutritional Information
Each serving provides about 370 calories, 16 g fat, 48 g carbohydrates, and 9 g protein.
Allergen Information
Contains dairy (feta cheese), mustard, and is gluten-free and nut-free. Always double-check ingredient labels for cross-contamination if needed.
Make It Ahead
This salad can be made ahead and chilled. For best texture, add the pumpkin seeds, feta, and pomegranate seeds just before serving.
Save 
Try this salad with grilled chicken or chickpeas for extra protein, and enjoy leftovers straight from the fridge for a refreshing lunch.
Recipe FAQs
- → How do you soften the kale for this salad?
Massaging kale with a bit of olive oil and salt for 2-3 minutes helps break down its toughness, making it tender and easier to eat.
- → What is the best way to cook quinoa for this dish?
Rinse quinoa thoroughly, then simmer in boiling water for about 15 minutes until water is absorbed. Fluff with a fork after cooking.
- → Can the sweet potatoes be roasted ahead of time?
Yes, roasting the sweet potatoes in advance is convenient; simply add them to the salad just before serving to maintain their texture.
- → How does the lemon dressing enhance the salad?
The lemon juice and zest bring brightness and acidity, balancing the sweetness of the roasted potatoes and the earthiness of kale and quinoa.
- → What toppings work well with this salad?
Toasted pumpkin seeds add crunch, while crumbled feta and pomegranate seeds provide creamy and sweet-tart notes respectively, complementing the overall flavor.
