Name: Kale Quinoa Salad with Sweet Potato
Prep time: 10 min
Total time: 35 min
Yield: serves 4 mains or 6 sides
Cuisine: American
Ingredients: 200 g (1 cup) quinoa; 500 ml (2 cups) water; 1/2 tsp salt; 900 g (2 pounds) sweet potato; 2 tbsp olive oil (for potato); 1/2 tsp thyme; 150 g (4 cups) kale; 1 grapefruit, cut into segments; 1/2 red onion; 2 tbsp maple syrup; 3 tbsp olive oil; 1 garlic clove; 3 tsp lemon juice, freshly squeezed

Kale Quinoa Salad with Sweet Potato

We love pies, roasts, and creamy pasta in autumn and winter. They bring us comfort, goodness, coziness, and so much joy. These dishes are great, but we soon start craving lighter meals too. So to balance a delicious pork roast, we came with this super simple and easy Kale Quinoa Salad with Sweet Potatoes and a beautiful Maple Dressing. Thanks to its freshness and lightness, this salad creates a lovely balance when served with delicious roasts or fish. It’s super tasty and goes from pantry to table in under 40 minutes.

Fresh salad for cold(er days)

These are the top reasons why we believe you're going to like this Kale Quinoa salad recipe.

the sweet potato and Maple Dressing adds a subtle sweet aroma
kale is crunchy, fresh, and delicious
the grapefruit is slightly bitter, fresh, and fruity
this salad keeps well for days
serve it for holidays like Christmas or New Year's or as a main vegan dish during the busy week
our one-year-old loves it (we don't serve him kale though)
it's vegan, gluten-free, and dairy-free

How to make Kale Quinoa Salad with Sweet Potato at home

Making Kale Quinoa Salad with Sweet Potato at home is so easy and beginner-friendly. It's made in minutes, and the preparation can be divided into four main steps: cooking the quinoa, baking the sweet potato, blanching the kale, and making the dressing. Find all the ingredients and methods below; here's a quick recipe overview for easier preparation. This is how we make it:

Rinse the quinoa and cook it.
Peel the sweet potato, cut into cubes and bake until soft.
Clean the kale and blanch it for a couple of seconds.
Make the Maple Dressing.
Cut the grapefruit and red onion.
Combine and serve.

What to serve with this easy Vegan Kale Quinoa Salad

This delicious Kale Quinoa Salad is a beautiful vegan main dish or an amazing side dish to so many meats or fish treats:

How to segment a grapefruit (so easy)

Don't get scared by the word "segment"; it's just a fancy word for cutting the grapefruit pretty. It's super easy, and honestly, anyone can do it. So why do we segment the grapefruit instead of cutting it into chunks? Each grapefruit has this white membrane that holds "the meat." That white part is bitter, chewy, and not delicious. So when we're serving grapefruit in salads, it's better to segment it. This is how we do it:

Cut off the bottom and upper part of the grapefruit. This way, the grapefruit won't roll while peeling it.
Using a sharp knife or a serrated bread knife, peel the grapefruit by pressing it toward the working surface, holding it with one hand, and carefully cutting the skin from top to bottom (photo 1).
Take the grapefruit into one hand. Set a small bowl under the grapefruit. Gently slice between one of the segments and the white membrane. Place the grapefruit into the bowl (photo 2).
Repeat the process until you segment the whole grapefruit.
Squeeze the membrane into the bowl, then discard.

How to store Kale Quinoa Salad

It's best to prepare this delicious Kale Quinoa Salad fresh, but feel free to store any leftovers in the fridge.

Place in an airtight container, seal, and place in the refrigerator for up to 3 days. Place at room temperature about 30 minutes before serving.

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Ingredients

salad

200 g (1 cup) quinoa

500 ml (2 cups) water

1/2 tsp salt

900 g (2 pounds) sweet potato

2 tbsp olive oil (for potato)

1/2 tsp thyme

150 g (4 cups) kale

1 grapefruit, cut into segments

1/2 red onion

dressing

2 tbsp maple syrup

3 tbsp olive oil

1 garlic clove

3 tsp lemon juice, freshly squeezed

Tools and equipment

sieve

saucepan

large baking sheet

parchment paper

pot

METHOD

preparation

Arrange the rack in the middle of the oven, then preheat the fan-assisted oven to 210 °C / 410 °F or the conventional oven to 220 °C / 430 °F. Line a baking sheet with parchment paper.
quinoa

Add quinoa to a fine-mash sieve and rinse under running water. Transfer to a saucepan and add water and salt. Place over medium heat, bring to a boil, then cover with a lid and simmer for 12 - 15 minutes.
sweet potato

Peel the sweet potato and cut it into 2 cm x 2 cm (1-inch x 1-inch) cubes. Place on the prepared baking sheet and season with olive oil and thyme. Season with salt and pepper and arrange in a single layer. Place in the preheated oven and roast for 15 - 20 minutes in the fan-assisted oven set to 210 °C / 410 °F or in the conventional oven set to 220 °C / 430 °F or until soft and cooked.
kale

Pour one liter (4 cups) of water into a pot. Season with salt and bring to a boil over high heat. Add the kale and cook for 30 seconds, then immediately drain and cool under cold running water to stop the cooking process.
dressing

Stir together the maple syrup, olive oil, grated garlic, and lemon juice in a small bowl. Season with salt and pepper and set aside until needed.
Kale Quinoa Salad

Combine the cooked quinoa, baked sweet potato, kale, grapefruit, thinly sliced red onion, and dressing in a large bowl. Toss to combine until all the ingredients are combined. Serve as a side or main dish.

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Kale Quinoa Salad with Sweet Potato