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Roasted Sweet Potato and Baby Kale Salad Recipe

Roasted Sweet Potato and Baby Kale Salad Recipe You’ll Love

Enjoy this Roasted Sweet Potato and Baby Kale Salad Recipe packed with nutrition and vibrant colors, perfect for lunch or as a side.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Sweet Potatoes Peeled and cubed
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 cup Quinoa Rinsed
  • 4 cups Baby Kale
  • 1 cup Cranberries Dried
  • 3/4 cup Feta Cheese Optional
  • 1/2 cup Walnuts Chopped
For the Dressing
  • 1/4 cup Apple Cider Vinegar
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Honey Optional
  • 1 tablespoon Lemon Juice Freshly squeezed

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • pan
  • fine mesh strainer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Peel and cube the sweet potatoes, toss with olive oil, salt, and pepper, and roast for 20-25 minutes.
  3. Cook quinoa by boiling it with water and a pinch of salt for 15 minutes.
  4. Whisk together dressing ingredients: apple cider vinegar, Dijon mustard, honey, and lemon juice.
  5. Combine the roasted sweet potatoes, quinoa, baby kale, cranberries, feta cheese, and walnuts in a bowl. Drizzle with dressing and toss.
  6. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 350mgPotassium: 600mgFiber: 7gSugar: 10gVitamin A: 15000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Best enjoyed fresh, can store leftovers for up to 3 days in the fridge.

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