Roasted Sweet Potato and Baby Kale Salad

If you’re craving a vibrant, hearty, and wholesome dish that still feels light and fresh, this Roasted Sweet Potato and Baby Kale Salad is going to be your new go-to. It’s the kind of salad that works for busy weeknights, cozy lunches, or as a colorful side dish for gatherings. Warm roasted sweet potatoes add cozy comfort, quinoa brings satisfying protein, and the baby kale adds a crisp, earthy bite. Tossed with a tangy-sweet Dijon vinaigrette, every forkful bursts with flavor and texture.

Why You’ll Love This Recipe

• Packed with nourishing ingredients yet incredibly flavorful
• Works as a main dish or a hearty side
• Easy to customize with your favorite nuts, seeds, or toppings
• Naturally vegetarian and simple to make
• Comes together with everyday pantry staples

Ingredients

For the Salad

• Sweet potatoes – Roasted until caramelized, adding natural sweetness and hearty texture
• Olive oil – Helps the sweet potatoes crisp and brown in the oven
• Salt & black pepper – Enhances all the flavors in the salad
• Baby kale – Tender, nutrient-rich greens that hold up beautifully under warm ingredients
• Quinoa – Adds protein, fluffiness, and a nutty base
• Dried cranberries – A pop of sweetness and chew
• Feta cheese – Creamy, tangy contrast to the sweet potatoes
• Walnuts (optional) – Crunchy, earthy richness

For the Dressing

• Apple cider vinegar – Gives the dressing a fruity tang
• Dijon mustard – Adds creaminess and slight heat
• Honey – Balances acidity with gentle sweetness
• Lemon juice – Brightens the entire salad

How to Make Roasted Sweet Potato and Baby Kale Salad

Roast the Sweet Potatoes

1. Preheat your oven to 425°F (220°C).
2. Spread the cubed sweet potatoes on a baking sheet and drizzle with olive oil.
3. Season with salt and black pepper. Toss to coat.
4. Roast for 20–25 minutes, or until tender with lightly crisp edges.
   • Tip: For even browning, flip halfway through.

Cook the Quinoa

1. Rinse the quinoa under cold water to remove bitterness.
2. Add it to a saucepan with water (usually a 2:1 water-to-quinoa ratio).
3. Bring to a boil, then reduce heat to low.
4. Simmer until all liquid is absorbed, about 15 minutes. Fluff with a fork.
   • Tip: Let it cool slightly before adding to the greens.

Make the Dressing

1. Whisk together apple cider vinegar, Dijon mustard, honey, and lemon juice.
2. Adjust sweetness or acidity to taste.

Assemble the Salad

1. Add baby kale to a large serving bowl.
2. Top with warm roasted sweet potatoes, cooked quinoa, dried cranberries, feta, and walnuts (if using).
3. Pour the dressing over the top and toss gently to combine.
4. Serve warm or at room temperature.

Tips for Success

• Make sure your kale is fully dried so the dressing clings beautifully.
• Roast the sweet potatoes a bit longer if you prefer extra caramelization.
• To keep the salad crisp, add dressing just before serving.
• For meal prep, store ingredients separately and assemble when ready.

Equipment Needed

• Baking sheet
• Mixing bowls
• Medium saucepan
• Whisk
• Cutting board and knife

Recipe Variations

• Spicy Kick: Add a pinch of cayenne to the sweet potatoes before roasting.
• Vegan Version: Skip the feta or replace it with a dairy-free alternative.
• High-Protein Twist: Add roasted chickpeas or grilled tofu.
• Crunch Lover’s Option: Swap walnuts for pumpkin seeds or sliced almonds.
• Fall-Inspired Version: Add roasted apples or pears for extra sweetness.

Serving Suggestions

• Enjoy as a main dish for lunch or dinner.
• Pair with grilled chicken or salmon for a heartier meal.
• Serve alongside soups like creamy tomato or butternut squash.
• Garnish with extra feta or a squeeze of lemon for brightness.

FAQs

Can I use regular kale instead of baby kale?
Yes! Just remove the tough stems and massage the leaves with a little olive oil to soften them.

How long does this salad keep?
It stays fresh for up to 3 days in the fridge if stored in an airtight container. Keep the dressing separate if possible.

Can I make the sweet potatoes ahead of time?
Absolutely. Roast them up to 2 days in advance and warm them slightly before adding to the salad.

What can I use instead of quinoa?
Couscous, farro, or brown rice all work well.

Can I make this dairy-free?
Yes—just omit the feta or use a dairy-free cheese alternative.

Is the dressing sweet or tangy?
It’s a balanced mix of both, with honey mellowing out the acidity from the vinegar and lemon.

Print

Final Thoughts

This Roasted Sweet Potato and Baby Kale Salad is wholesome, vibrant, and loaded with flavor—proof that eating well can be satisfying and delicious. Whether you’re making it for meal prep, a cozy dinner, or a colorful addition to your table, it’s a recipe that brings warmth and freshness to every bite. Give it a try and let it become one of your everyday favorites!