Dinner

Kale Quinoa Lemon Salad with Roasted Sweet Potatoes and Pomegranate Seeds Recipe

ByHailey Reed January 8, 2026January 8, 2026

Introduction

This Kale Quinoa Lemon Salad is a vibrant and nutritious dish that combines roasted sweet potatoes, fresh kale, and fluffy quinoa tossed in a zesty lemon dressing. Perfect as a light lunch or a wholesome side, it’s packed with flavor and texture.

Ingredients

1 large sweet potato, peeled and diced (about 12.3 oz)
1 bunch kale, stems removed and leaves chopped (about 5.3 oz)
1 small red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup pomegranate seeds (optional, for garnish)
1 cup quinoa, rinsed
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small garlic clove, minced
Salt and black pepper, to taste
1/4 cup toasted pumpkin seeds (pepitas)
1/4 cup feta cheese, crumbled (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 to 25 minutes, flipping halfway through until golden and tender.
Step 3: While the sweet potato roasts, bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork. Let it cool slightly.
Step 4: Place chopped kale in a large bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage the kale with your hands for 2 to 3 minutes until the leaves soften and darken.
Step 5: In a small bowl, whisk together 1/4 cup olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper until well combined.
Step 6: Add the cooked quinoa, roasted sweet potato, sliced red onion, and chopped parsley to the massaged kale. Pour the dressing over the salad and toss gently to combine.
Step 7: Top the salad with toasted pumpkin seeds, crumbled feta cheese if using, and pomegranate seeds. Serve immediately or refrigerate for later.

Tips & Variations

For a nut-free version, omit the pumpkin seeds and consider adding toasted sunflower seeds instead.
Massage the kale thoroughly to soften its texture and reduce bitterness.
Add chickpeas or grilled chicken for extra protein.
Use maple syrup instead of honey to keep the salad vegan.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep toppings like pumpkin seeds and feta separate until serving to maintain their texture. Reheat the roasted sweet potatoes if preferred warm before mixing.

How to Serve

A white plate holds a mixed salad mainly made of a base layer of small, round, translucent quinoa grains with hints of red quinoa, interspersed with finely chopped dark green kale leaves giving a textured and leafy look. Scattered throughout are visible orange roasted sweet potato chunks with a slightly crispy surface, adding contrast and depth. Thin slices of purple onion are spread across, adding a sharp color pop. Small white crumbled cheese bits are sprinkled throughout, adding a crumbly texture. On top, a layer of green pumpkin seeds is unevenly spread, adding a glossy, round, and smooth texture. The white plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with couscous, bulgur, or farro for a different texture and flavor, adjusting cooking times accordingly.

How do I make this salad ahead of time?

Prepare all components separately and store them in the fridge. Combine and dress the salad shortly before serving to keep the kale fresh and crisp.

Hailey Reed