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Roasted Sweet Potato and Baby Kale Salad

Roasted Sweet Potato and Baby Kale Salad That Wows Every Bite

A vibrant Roasted Sweet Potato and Baby Kale Salad packed with flavors and textures that pleases the palate.
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Course: Salads
Cuisine: American
Keyword: Baby Kale Salad, cranberry salad, Feta Salad, healthy salad, quinoa salad, Roasted Sweet Potato
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 350kcal

Equipment

  • Oven
  • Baking Sheet
  • Saucepan
  • Mixing bowl
  • Whisk

Ingredients

For the Salad

  • 4 cups Baby kale packed with nutrients and a slightly peppery flavor
  • 1 cup Cubed sweet potatoes natural sweetness contrasts with other ingredients
  • ½ cup Quinoa great source of protein with a nutty texture
  • ½ cup Cranberries adds tartness and color
  • ¼ cup Feta cheese provides creaminess
  • ¼ cup Walnuts optional, for crunch and flavor

For the Dressing

  • 2 tablespoons Olive oil binds flavors and enhances richness
  • 1 tablespoon Apple cider vinegar adds acidity
  • 1 teaspoon Dijon mustard provides a subtle kick
  • 1 tablespoon Honey natural sweetness for dressing
  • 1 tablespoon Lemon juice adds a zesty note
  • Salt to taste
  • Black pepper to taste

Instructions

Preparation

  • Preheat the oven to 425°F (220°C). Gather your ingredients.
  • Toss cubed sweet potatoes with olive oil, salt, and black pepper. Spread in a single layer on a baking sheet.
  • Roast for 20–25 minutes, flipping halfway through until tender and golden caramelized.
  • Rinse quinoa under cold water. Combine with water in a saucepan, boil, then simmer covered for 15 minutes.
  • Whisk together apple cider vinegar, Dijon mustard, honey, and lemon juice in a bowl for the dressing.
  • Combine roasted sweet potatoes, cooked quinoa, baby kale, cranberries, feta, and walnuts in a large mixing bowl. Drizzle dressing and toss gently.
  • Divide into serving bowls. Serve warm or at room temperature.

Notes

Store in an airtight container for up to 3 days. Avoid freezing baby kale and dressing. Adjust seasoning to taste when serving.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 40g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 10mg | Sodium: 200mg | Potassium: 500mg | Fiber: 7g | Sugar: 8g | Vitamin A: 12000IU | Vitamin C: 30mg | Calcium: 150mg | Iron: 2mg