A delicious and healthy sweet potato kale quinoa salad with caramelized onions, roasted sweet potato chunks and kale. You’ll love this salad in the fall or summer months!
I’ve also been adding quinoa to everything lately. It’s so quick and easy and works as a perfect addition to almost any salad. I make a big batch using 1-2 cups of dry quinoa, store it in the fridge and use it throughout the week. I toss it with some fresh herbs, oil and vinegar and make a nice side for dinner, add it to different salads or use it as a filling for omelets (Isaac loves it in omelets).
The salad I’m sharing today is a bit different. Although it’s served chilled, everything included is cooked beforehand. So yes, you will need to turn on your oven to roast up some sweet taters. Sorry to add heat to your house, but trust me, it’s worth it. Roasted sweet potatoes are the jam! Caramelized and toasty on the outside while still creamy and sweet on the inside. Yes, please.
The recipe for this sweet potato kale quinoa salad came to me from my cousin, Brooke. The one I was at the beach with last weekend. She had a big batch of this in her fridge last time I visited her. We munched on it for lunch and had it as a side with dinner. I couldn’t stop talking about how good it was. I mean, it was basically made for me — it has all my favorite foods — roasted sweet potatoes, sautéed kale, red onion and quinoa. Yum!
Brooke was kind enough to share the recipe with me and I immediately came home and made it. I’ve actually made it twice since.
The sweet potatoes and onion bring a caramelized flavor to the dish while the vinegar and thyme “dressing” adds a little tang. It’s the perfect combo.
The salad is hearty enough to serve as a main for a light lunch or you could pair it with protein for something more substantial. Or if you’re like me, you can just snack on it straight from the fridge. 🙂
Any way you serve it, it’s delicious! I hope you like it as much as we do.Print
- 2 medium sweet potatoes, chopped into 1-inch cubes
- 2 Tablespoons coconut oil, liquid (divided)
- salt and freshly ground black pepper, to taste
- 1/2 cup uncooked dry quinoa, rinsed and drained
- 1 cup water
- 1 cup red onion, thinly sliced
- 2 cloves garlic, minced
- 1 bunch curly kale, de-stemmed and torn into bite-size pieces
- 2 1/2 Tablespoons red wine vinegar
- 1 teaspoon chopped fresh thyme
- pinch of nutmeg (freshly grated is best but ground will work too)
- Preheat oven to 400°.
- Toss sweet potatoes with 1 Tablespoon of coconut oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
- Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Let cool on the counter for a bit then transfer to the refrigerator to cool more.
- While the potatoes are roasting, bring quinoa and 1 cup of water to a boil in a saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed. Once cooked, allow to cool, then transfer to the refrigerator to cool more.
- Meanwhile, heat the remaining 1 tablespoon of coconut oil in a large skillet over medium heat. Cook the onion and garlic, stirring frequently, until the onion has caramelized to a golden brown. This should take about 15 minutes. Stir in the kale, cooking until wilted, bright green and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
- Once all the ingredients have cooled (at least 30-60 minutes), combine the sweet potatoes, kale and onion mixture, red wine vinegar, fresh thyme and nutmeg in a large bowl. Season to taste with sea salt and ground pepper. Gently stir to combine and serve.
Adapted from this Roasted Yam and Kale Salad. Note: All the ingredients need to be cooled to room temperature before mixing the salad together so give yourself plenty of time to allow for the cooling process. I included instructions for cooking the quinoa, but feel free to save time and cook it earlier in a big batch rather than cooking it while preparing the rest of the recipe.
- Serving Size: 1/4 of recipe
- Calories: 168
- Sugar: 6g
- Fat: 2g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g