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Roasted Sweet Potato, Kale and Quinoa Salad
4.4 from 75 votes

Roasted Sweet Potato, Kale and Quinoa Salad

This salad combines roasted sweet potato cubes, caramelized onions, sautéed kale, and cooked quinoa, dressed with red wine vinegar, fresh thyme, and a touch of nutmeg. The roasting and sautéing develop deep savory-sweet flavors while the quinoa adds a hearty grain element. Chilling the components before assembly helps blend the flavors and creates a refreshing yet filling salad suitable for a meal or side dish.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4
Calories: 168 kcal
Course: Salad
Cuisine: American

Ingredients

  • 2 sweet potato chopped into 1-inch cubes, medium
  • 2 Tablespoons avocado oil divided, or olive oil
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • 1/2 cup quinoa rinsed and drained, uncooked, dry
  • 1 cup water
  • 1 red onion thinly sliced
  • 2 cloves garlic minced
  • 1 kale de-stemmed and torn into bite-size pieces, curly, bunch
  • 2 1/2 Tablespoons red wine vinegar
  • 1 teaspoon thyme chopped fresh
  • pinch nutmeg freshly grated is best but ground will work too

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. Toss sweet potatoes with 1 Tablespoon of oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
  3. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Let cool on the counter for a bit then transfer to the refrigerator to cool more.
  4. While the potatoes are roasting, bring quinoa and 1 cup of water to a boil in a saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed. Once cooked, allow to cool, then transfer to the refrigerator to cool more.
  5. Meanwhile, heat the remaining 1 Tablespoon of oil in a large skillet over medium heat. Cook the onion and garlic, stirring frequently, until the onion has caramelized to a golden brown. This should take about 15 minutes. Stir in the kale, cooking until wilted, bright green and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
  6. Once all the ingredients have cooled (at least 30-60 minutes), combine the sweet potatoes, kale and onion mixture, red wine vinegar, fresh thyme and nutmeg in a large bowl. Season to taste with sea salt and ground pepper. Gently stir to combine and serve.

Notes

  • Allow all ingredients to cool to room temperature before combining to preserve texture and flavor balance.
  • Prepare quinoa ahead of time in larger batches to save time on salad assembly.
  • Caramelize onions slowly for best sweetness and flavor development.

Nutrition Information

Serving 1/4 of recipe Calories 168kcal (8%) Carbohydrates 34g (11%) Protein 6g (12%) Fat 2g (3%) Fiber 5g (20%) Sugar 6g (12%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 168

% Daily Value*

Serving 1/4 of recipe
Calories 168kcal 8%
Carbohydrates 34g 11%
Protein 6g 12%
Fat 2g 3%
Fiber 5g 20%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.