There’s a particular kind of satisfaction that comes from creating a meal that feels both incredibly nourishing and genuinely delicious. This Roasted Sweet Potato Kale Quinoa Salad is exactly that. It captures the essence of autumn in a bowl, with warm, caramelised sweet potatoes, hearty quinoa, and a vibrant, tangy dressing that brings everything together. This is my go-to recipe when I need something that feels substantial and impressive but is built on simple, wholesome ingredients. It’s a meal that leaves you feeling good long after you’ve finished the last bite.

What I believe makes this salad so special is the wonderful contrast of textures and temperatures. You get the creamy, sweet warmth from the roasted potatoes, the satisfyingly chewy kale (once you know the trick to preparing it!), and the light, nutty fluffiness of the quinoa. We then toss it all with crunchy toasted pecans, a little burst of sweetness from dried cranberries, and some salty, crumbly feta cheese. It’s a complete meal that works beautifully for a weekday lunch, a light dinner, or as a stunning side dish for a gathering.

This is the kind of recipe for anyone looking to eat well without feeling like they’re missing out. It’s substantial enough to satisfy a big appetite, yet vibrant and fresh. It’s a brilliant option for meal prep, as it holds up wonderfully in the fridge, and it’s a recipe that always gets compliments when I bring it to a friend’s house for lunch.

Recipe Overview

This Roasted Sweet Potato Kale Quinoa Salad combines earthy, sweet, and tangy flavours for a truly satisfying meal. The sweet potatoes are roasted with a hint of spice until tender and slightly caramelised, providing a warm, comforting base. This is balanced by nutrient-rich kale, fluffy quinoa, and a zesty maple-dijon vinaigrette. After making this dozens of times, I’ve found that toasting the pecans is a small step that adds a huge amount of nutty depth.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 main course servings
• Difficulty: Easy

Why You’ll Love This Roasted Sweet Potato Kale Quinoa Salad

• Genuine Flavour: The deep, caramelised sweetness of the roasted potato cubes pairs beautifully with the earthy kale. The apple cider vinaigrette, with its notes of sharp dijon and sweet maple syrup, cuts through the richness and ties all the elements together.
• Ready in Under 45 Minutes: While the potatoes roast, you can cook the quinoa and prepare the rest of the ingredients, making it a very efficient dish to assemble.
• Flexible Recipe: This salad is wonderfully adaptable. You can swap the pecans for walnuts or pumpkin seeds, use goat cheese instead of feta, or add in some chickpeas for extra protein.
• Great for Autumnal Lunches: It’s an ideal choice for a packed lunch for work or a weekend meal when the weather is getting cooler. It’s hearty without being heavy. For a larger meal, it’s a great companion to something simple like my Lemon Garlic Chicken.
• Family Tested: My husband, who’s usually picky about salads, asked for seconds! He loved the combination of the warm potatoes with the fresh, crunchy elements.

Roasted Sweet Potato Kale Quinoa Salad

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients. I always try to use organic kale when I can find it, as it tends to be a bit more tender. The quality of your olive oil will also make a noticeable difference in the dressing, so use a good extra virgin one if you have it.

• For the Salad:
• 2 medium sweet potatoes (about 700g), peeled and cubed into 2cm pieces
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 180g uncooked quinoa
• 150g fresh kale, tough stems removed and leaves roughly chopped
• 75g toasted pecans, roughly chopped
• 75g dried cranberries
• 100g feta cheese, crumbled
• For the Maple-Dijon Vinaigrette:
• 80ml extra virgin olive oil
• 45ml apple cider vinegar
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 small garlic clove, minced
• A pinch of salt and freshly ground black pepper

Sara’s Tip: Make sure to rinse your quinoa thoroughly under cold water before cooking. This removes its natural coating, called saponin, which can give it a bitter taste. It’s a small step that makes a big difference to the final flavour.

How to Make Roasted Sweet Potato Kale Quinoa Salad

The process is straightforward. We’ll get the potatoes roasting first, as they take the longest. While they are in the oven, we can multitask by cooking the quinoa and preparing the kale and dressing. It all comes together quite harmoniously.

1. Roast the Sweet Potatoes: Preheat your oven to 200°C (180°C fan). On a large baking tray, toss the cubed sweet potatoes with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread them in a single layer, ensuring they aren’t overcrowded. Roast for 25-30 minutes, flipping halfway through, until they are tender and the edges are beautifully caramelised.
2. Cook the Quinoa: While the potatoes are roasting, cook the quinoa according to the package instructions. A general rule is to use a 1:2 ratio of quinoa to water (180g quinoa to 360ml water). Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes, or until all the water is absorbed. Once cooked, fluff it with a fork and set aside to cool slightly. Quinoa is prized for its nutty flavour and is a fantastic base for salads.
3. Prepare the Kale: Place the chopped kale in a large salad bowl. Add about a teaspoon of olive oil and a tiny pinch of salt. Now for the important part: massage the kale with your hands for 1-2 minutes. I find this technique is crucial as it softens the leaves, reduces their bitterness, and makes them much more pleasant to eat. You’ll notice the leaves darken and shrink in volume.
4. Make the Vinaigrette: In a small jar with a tight-fitting lid, combine all the dressing ingredients: extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Seal the jar and shake vigorously until the dressing is emulsified and creamy. You can also whisk it in a small bowl.
5. Toast the Pecans: If your pecans aren’t already toasted, you can do this easily. Place them in a dry frying pan over a medium heat for 3-5 minutes, tossing frequently until they become fragrant. Watch them carefully as they can burn quickly. Let them cool, then roughly chop.
6. Assemble the Salad: To the bowl with the massaged kale, add the slightly cooled roasted sweet potatoes and the fluffed quinoa. Pour over about half of the dressing and toss gently to combine. Add the toasted pecans, dried cranberries, and crumbled feta. Add more dressing as needed, toss again, and serve immediately.

Tips From My Kitchen

• Even Roasting: The key to perfectly caramelised sweet potatoes is giving them space. Don’t overcrowd the baking tray. Use two trays if you need to. This allows the hot air to circulate, roasting them rather than steaming them.
• The Secret Step: Don’t skip massaging the kale! I learned this trick years ago, and it completely changed how I feel about kale salads. It breaks down the tough cellulose structure. For a great visual guide on this, you can find videos on sites like BBC Good Food.
• Make-Ahead: You can roast the sweet potatoes, cook the quinoa, and make the dressing up to 2 days in advance. Store them in separate airtight containers in the refrigerator. When you’re ready to serve, just massage the kale and assemble everything.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The kale holds up surprisingly well, making it a great option for lunches.

Equipment You’ll Need

• Large baking tray
• Medium saucepan with a lid
• Large salad bowl
• Sharp knife and cutting board
• Salad servers or large spoons
• Small jar or bowl for the dressing

Common Mistakes to Avoid

• Soggy Sweet Potatoes: This is almost always caused by overcrowding the pan. The moisture released from the potatoes gets trapped and steams them instead of roasting them. Ensure they are in a single, even layer with a little space between each piece.
• Bitter Quinoa: Forgetting to rinse the quinoa is a common misstep. That natural saponin coating really does have a soapy, bitter taste. A quick rinse in a fine-mesh sieve is all it takes to solve this.
• Tough, Chewy Kale: If you just chop and toss the kale, it can be quite tough to eat. Taking that extra minute to massage it with a little oil makes it tender, silky, and much more enjoyable. It’s a non-negotiable step in my kitchen.

Delicious Variations to Try

One of the best things about a salad like this is how easily you can adapt it to your taste or what you have in the pantry. Here are a few of my favourite ways to change it up:

• Add Some Spice: For a bit of warmth, add 1/4 teaspoon of chilli flakes to the sweet potatoes before roasting. You could also add a pinch of cayenne pepper to the dressing.
• Make it Vegan: This salad is very easily made vegan. Simply omit the feta cheese or swap it for a plant-based feta alternative. Ensure your maple syrup is pure and doesn’t contain honey.
• Add More Protein: To make it even more substantial, add a tin of rinsed chickpeas to the sweet potatoes during the last 10 minutes of roasting. Alternatively, serve it alongside some grilled chicken. My Juicy Chicken Recipe is a simple and delicious pairing.

What to Serve With Roasted Sweet Potato Kale Quinoa Salad

This salad is a fantastic standalone meal, but if you’re serving it as part of a larger spread, here are a few ideas that work wonderfully:

• A Hearty Soup: Pair it with a creamy butternut squash or tomato soup for a comforting and complete autumn meal.
• Grilled Halloumi: Slices of warm, salty grilled halloumi on top or on the side complement the sweet potatoes beautifully.
• A Crisp White Wine: A glass of Sauvignon Blanc or Pinot Grigio works well, as their acidity cuts through the richness of the dressing and cheese.

Frequently Asked Questions

Roasted Sweet Potato Kale Quinoa Salad

A vibrant and hearty salad featuring caramelized sweet potatoes, nutrient-rich kale, and fluffy quinoa, all tossed in a tangy maple-dijon vinaigrette. Perfect for a healthy and satisfying meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 685

Ingredients Method Notes

Ingredients

  

For the Salad

• 2 medium sweet potatoes about 700g, peeled and cubed into 2cm pieces
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 180 g uncooked quinoa
• 150 g fresh kale tough stems removed and leaves roughly chopped
• 75 g toasted pecans roughly chopped
• 75 g dried cranberries
• 100 g feta cheese crumbled

For the Maple-Dijon Vinaigrette

• 80 ml extra virgin olive oil
• 45 ml apple cider vinegar
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 small garlic clove minced
• A pinch of salt and freshly ground black pepper

Method

 

1. Roast the Sweet Potatoes: Preheat your oven to 200°C (180°C fan). On a large baking tray, toss the cubed sweet potatoes with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread them in a single layer, ensuring they aren't overcrowded. Roast for 25-30 minutes, flipping halfway through, until they are tender and the edges are beautifully caramelised.
2. Cook the Quinoa: While the potatoes are roasting, cook the quinoa according to the package instructions. A general rule is to use a 1:2 ratio of quinoa to water (180g quinoa to 360ml water). Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes, or until all the water is absorbed. Once cooked, fluff it with a fork and set aside to cool slightly. Quinoa is prized for its nutty flavour and is a fantastic base for salads.
3. Prepare the Kale: Place the chopped kale in a large salad bowl. Add about a teaspoon of olive oil and a tiny pinch of salt. Now for the important part: massage the kale with your hands for 1-2 minutes. I find this technique is crucial as it softens the leaves, reduces their bitterness, and makes them much more pleasant to eat. You'll notice the leaves darken and shrink in volume.
4. Make the Vinaigrette: In a small jar with a tight-fitting lid, combine all the dressing ingredients: extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Seal the jar and shake vigorously until the dressing is emulsified and creamy. You can also whisk it in a small bowl.
5. Toast the Pecans: If your pecans aren't already toasted, you can do this easily. Place them in a dry frying pan over a medium heat for 3-5 minutes, tossing frequently until they become fragrant. Watch them carefully as they can burn quickly. Let them cool, then roughly chop.
6. Assemble the Salad: To the bowl with the massaged kale, add the slightly cooled roasted sweet potatoes and the fluffed quinoa. Pour over about half of the dressing and toss gently to combine. Add the toasted pecans, dried cranberries, and crumbled feta. Add more dressing as needed, toss again, and serve immediately.

Notes

For best results, serve immediately. If making ahead, store the dressing separately and toss just before serving to prevent the ingredients from becoming soggy.

I really hope you enjoy making this Roasted Sweet Potato Kale Quinoa Salad. It’s a staple in our house during the autumn months and one that always makes me feel good. If you give it a try, please let me know how it turned out in the comments below. I love hearing about your experiences in the kitchen! Happy cooking, Sara.