Description
This vibrant and nutritious Kale Quinoa Lemon Salad combines roasted sweet potatoes, hearty kale, fluffy quinoa, and a zesty lemon dressing. It’s garnished with toasted pumpkin seeds, feta cheese, and optional pomegranate seeds for a burst of color and flavor, making it a perfect wholesome meal or side dish.
Ingredients
Scale
Vegetables and Seeds
- 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)
- 1/4 cup toasted pumpkin seeds (pepitas)
Grains
- 1 cup quinoa, rinsed
Dressing and Seasoning
- 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
Additional Toppings
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Preheat Oven and Prepare Sweet Potato: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Roast Sweet Potato: Toss the diced sweet potato with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on the baking sheet and roast for 20 to 25 minutes, flipping halfway through, until they become golden brown and tender.
- Cook Quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and fluff the quinoa gently with a fork. Let it cool slightly.
- Massage Kale: Place the chopped kale in a large mixing bowl. Drizzle with 1 teaspoon of olive oil and sprinkle a pinch of salt. Massage the kale with your hands for 2 to 3 minutes until the leaves soften and darken, which makes them easier to digest and more flavorful.
- Prepare Dressing: In a small bowl, whisk together the remaining olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until the dressing is well combined and emulsified.
- Combine Salad Components: Add the cooked quinoa, roasted sweet potato, thinly sliced red onion, and chopped parsley to the massaged kale. Pour the dressing over the salad and gently toss everything together to evenly coat all ingredients.
- Add Toppings and Serve: Sprinkle toasted pumpkin seeds and crumbled feta cheese over the salad. Add pomegranate seeds if using for a fresh burst of sweetness and color. Serve immediately for best texture, or refrigerate to enjoy later.
Notes
- For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
- Pomegranate seeds add a nice burst of sweetness and texture but are optional.
- Massage the kale thoroughly to reduce bitterness and make the leaves more tender.
- Roasting sweet potatoes enhances their natural sweetness and adds depth to the salad.
- This salad can be served cold or at room temperature and makes great leftovers.
- Adjust the lemon and honey balance in the dressing to your taste for acidity and sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Keywords: kale quinoa salad, roasted sweet potato salad, lemon dressing salad, healthy vegetarian salad, Mediterranean quinoa salad
