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30-Minute Sweet Potato Quinoa Kale Salad

Jessica T. Brown
Roasted sweet potatoes, protein-rich quinoa, and tender kale combine with apples, feta, walnuts, and cranberries in a colorful, nutrient-packed salad,
finished with a tangy apple cider vinaigrette—perfect for quick meals or make-ahead lunches.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4

Equipment

  • 1 Baking Sheet Pan
  • Glass Mixing Bowl Set
  • Chef’s Knife
  • Measuring Cups & Spoons
  • Mason Jar

Ingredients
  

  • 1½ lbs sweet potatoes peeled and cut into ½-inch chunks
  • 2 tbsp extra virgin olive oil divided
  • ½ cup dry quinoa rinsed
  • 1 cup water for cooking quinoa
  • 5 cups kale packed, stems removed, chopped
  • 1 apple cored and sliced (Ambrosia recommended)
  • ¾ cup feta cheese crumbled
  • ¾ cup walnuts coarsely chopped
  • ½ cup dried cranberries
  • Sea salt to taste

For the vinaigrette:

  • ¼ cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp lemon juice

Instructions
 

  • Preheat Oven & Prepare Sweet Potatoes: Begin by preheating your oven to 400°F (200°C).
    Line a large baking sheet with parchment paper to prevent sticking.
    In a mixing bowl, toss the peeled and chopped sweet potatoes with 1 tablespoon of olive oil and a pinch of sea salt, making sure every piece is evenly coated for optimal roasting.
  • Roast Sweet Potatoes: Spread the sweet potatoes in a single layer on the prepared baking sheet.
    Roast for 15 minutes, then stir and flip each piece to ensure even browning.
    Continue roasting for an additional 10 minutes until the potatoes are tender inside and lightly caramelized on the outside.
  • Cook Quinoa Perfectly: While the sweet potatoes roast, rinse the quinoa thoroughly under cold water.
    In a small saucepan, combine the quinoa with 1 cup of water, bring to a boil, then reduce heat to a simmer.
    Cover and cook for about 15 minutes, or until the water is absorbed and quinoa is fluffy.
    Set aside to cool slightly.
  • Massage Kale for Tenderness: Place the chopped kale into a large bowl. Drizzle with 1 tablespoon olive oil and add a pinch of salt.
    Using clean hands, gently massage the kale for 2–3 minutes until the leaves soften and darken slightly, making it tender and flavorful.
  • Assemble Salad Ingredients: Once the sweet potatoes are roasted, transfer them into the bowl with the massaged kale.
    Add the sliced apple, crumbled feta, chopped walnuts, dried cranberries, and the cooked quinoa.
    Toss gently to combine all ingredients evenly without breaking the sweet potatoes.
  • Prepare & Add Vinaigrette: In a small bowl or mason jar, whisk together ¼ cup olive oil, 2 tablespoons apple cider vinegar, and 2 tablespoons lemon juice until emulsified.
    Pour the vinaigrette over the salad and toss thoroughly to coat every ingredient.
    Serve immediately for maximum freshness and flavor.

Notes

  • Cut sweet potatoes into uniform ½-inch pieces for even roasting.
  • Massage kale thoroughly to remove bitterness and improve tenderness.
  • Rinse quinoa before cooking to eliminate any natural bitterness.
  • Use your favorite apple variety; sweeter apples like Ambrosia or Fuji work best.
  • Salad is best served immediately but can be stored for a few days.
  • Toast walnuts lightly for extra flavor and crunch, if desired.