This Kale Sweet Potato Salad with Quinoa is the perfect combination of healthy and satisfying. Roasted sweet potato adds natural sweetness, kale and cabbage bring crunch, quinoa and avocado provide substance and creaminess, and tart cranberries brighten the flavor. It has a fall-harvest inspired profile and never feels like you’re just eating another plain salad. Great as a light lunch or a hearty yet fresh side dish.
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Why You’ll Love This Recipe
Here’s why this kale & sweet potato salad keeps showing up in my kitchen:
- It clears out random veggies from my fridge, which means less food waste and more variety in the bowl.
- The flavors balance so nicely – a little sweet, a little tangy, and plenty of fresh crunch.
- I’ve found it keeps me full for hours, thanks to the mix of carbs, protein, and healthy fats.
- And honestly, it doubles as meal prep. I just make extra quinoa and roast more sweet potato.
Ingredients You’ll Need
This salad comes together with ingredients you probably already have at home. Don’t worry, the full recipe card with exact amounts is at the bottom of the post.
Here’s what you’ll need:
- Baby kale
- Quinoa
- Roasted sweet potato
- Avocado
- Fennel or cucumber
- Purple cabbage
- Dried cranberries
- Pumpkin seeds
- French dressing
Instructions
Making this salad is really straightforward, and once you’ve got the sweet potatoes roasting, most of the prep is just chopping and assembling.
You’ll find all the exact times, temperatures, and measurements in the recipe card at the bottom of the page.
Step One: Start with the kale in a large mixing bowl and drizzle a little dressing over it.
Step Two: Gently massage until the leaves soften and darken. Spread the massaged kale across a wide serving bowl so it forms the base for your salad.
Step Three: Arrange the quinoa, roasted sweet potato, avocado, fennel or cucumber, and shredded cabbage in neat sections around the bowl to create a colorful rainbow look.
Step Four: Sprinkle the cranberries and toasted pumpkin seeds evenly over the top for texture and a pop of sweetness.
Step Five: Finish by drizzling the rest of the French dressing generously over everything, then serve right away while the ingredients are fresh.
Substitutions & Variations
If you loved this kale & sweet potato salad, here are a few easy ways to switch things up:
- Swap the quinoa for brown rice or couscous if that’s what you’ve got on hand.
- Use cucumber instead of fennel for a milder crunch, or swap the dried cranberries with raisins if that’s what’s in the pantry.
- To keep it vegan, stick with a dairy-free dressing. If you need it gluten-free, just double-check your dressing label.
- Add a little protein boost with chickpeas or lentils. They mix in easily and make the salad extra satisfying.
- For a flavor twist, try a zesty balsamic or mustard-based dressing – both work so well with the sweet potato
Storage
If you’ve got leftovers, here’s how to keep them tasting great.
- I usually store this salad in an airtight container in the fridge – it keeps well for about 2–3 days if the dressing is already mixed in. If you want it to stay extra crisp, just keep the dressing on the side and add it right before eating.
- For reheating, I like to warm up the roasted sweet potato and quinoa separately in the microwave or a skillet. Then I add them back into the cold salad so you get that nice mix of warm and fresh.
Expert Tips
Massage the kale with dressing while the quinoa cools – it softens the leaves and saves time later.
FAQ
Yes – just strip out the stems and massage it a little longer. It softens up and tastes just as good.
Chickpeas or lentils are my go-to. They mix in easily and make the salad extra filling without much effort.
Fresh pomegranate seeds work perfectly. They add pops of sweetness and a little tartness that balance the savory flavors just as well.
It’s better if it is. Warm quinoa tends to wilt the kale too much, so I let it cool before tossing it in.
Serving Suggestions and More Recipes
Here are a few fun ways I love serving this dish:
- Pair it with a slice of crusty garlic focaccia for a cozy, filling meal.
- Add crispy chickpeas or tofu schnitzel on top if you want extra protein.
- Serve it alongside a simple soup, like tomato or pumpkin, to round out the table.
- Toss in some fresh herbs right before serving for a pop of brightness.
- Enjoy it on its own for lunch – I often make a big bowl and call it done.
If you loved this, you might also enjoy trying Chickpea Pumpkin Walnut Salad, a hearty mix of protein and crunch with that same balance of savory and sweet. Another favorite is my Broccoli Quinoa Salad, which is fresh, filling, and perfect for meal prep. And if you’re in the mood for something cozy and a little different, the Tahini Kale Pumpkin Salad is creamy, flavorful, and just as satisfying.
If you give this a try, I hope it brings so much fresh flavor to your week. It’s simple but ultra satisfying, the kind of dish I keep coming back to when I want something hearty but still light. Drop a comment if you end up making it – I actually read them all and it makes my day hearing from you. And if you’re posting, don’t forget to tag me on Instagram @glowdiaries___ so I can cheer you on in the kitchen too.
Kale Sweet Potato Salad with Quinoa
Ingredients
- 2 cups baby kale chopped (about 60 g)
- ½ cup cooked tri-color quinoa cooled (about 92 g)
- ½ cup roasted sweet potato cubes cooled, with caramelized edges (about 85 g)
- ¼ avocado thinly sliced (about 35 g)
- ¼ cup fennel or cucumber thinly shaved (about 25 g)
- ¼ cup purple cabbage finely shredded (about 20 g)
- 2 tbsp dried cranberries softened if desired (about 14 g)
- 1 tbsp pumpkin seeds toasted (about 10 g)
- 3 tbsp French dressing store-bought, e.g. Praise or similar
Instructions
- Place chopped kale in a large bowl. Drizzle with 1–2 teaspoons of the French dressing and massage the leaves with your hands for 1–2 minutes until they soften and darken in color.
- Spread the massaged kale over a wide, shallow serving bowl.
- Arrange quinoa, roasted sweet potato, avocado, fennel or cucumber, and purple cabbage in separate sections for a rainbow effect.
- Scatter dried cranberries and pumpkin seeds over the top.
- Drizzle the remaining French dressing generously over the salad.
- Serve immediately and enjoy.
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