Quinoa Salad with Sweet Potato and Kale Recipe

Quinoa Salad with Sweet Potato and Kale Recipe

How To Make Quinoa Salad with Sweet Potato and Kale

This sweet potato and kale quinoa salad topped with a sprinkling of toasted sunflower seeds and aromatic pesto dressing is absolutely healthy and hearty.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



For Salad:

  • 2medium sweet potatoes
  • 2tbspolive oil
  • 1tspsalt and pepper
  • 1cupquinoa,rinsed
  • cupsvegetable broth
  • 2cupscurly kale,stemmed and finely chopped
  • ½cupsunflower seeds,roasted, salted
  • cupfresh basil,thinly sliced

For Pesto Dressing:

  • ½cupfresh basil leaves,firmly packed
  • ¼cupfresh parsley leaves,firmly packed
  • ½cupolive oil
  • ¼cuplemon juice,freshly squeezed
  • 1garlic clove,roughly chopped
  • 1tspmaple syrup,or agave nectar
  • ¼tspsalt
  • ¼tsppepper


  1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper.

  2. Transfer the sweet potatoes to the prepared baking sheet and toss them with 2 tablespoons of olive oil. Sprinkle with salt and pepper and arrange in a single layer.

  3. Bake for 10 minutes, then toss and bake for 10 to 15 minutes longer, until tender and browning. Set the pan aside to cool.

  4. Combine the rinsed quinoa and broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a simmer, cover, and cook until the quinoa has absorbed all the liquid, about 20 minutes.

  5. Fluff the quinoa with a fork and set aside to cool.

Pesto Dressing:

  1. Combine the basil, parsley, olive oil, lemon juice, garlic, maple syrup, salt, and pepper in a blender or food processor and process until mostly smooth, but with small pieces of herbs still visible.

To Assemble Salad:

  1. Transfer the chopped kale to a large serving bowl.

  2. Sprinkle with a dash of salt and then use hands to “massage” the kale, grabbing big handfuls at a time, and gently squeezing them in a fist for about 15 seconds until the kale is darker in color and more fragrant.

  3. Add the sweet potatoes, quinoa, kale, sunflower seeds, and sliced basil to the bowl.

  4. Drizzle with about ⅓ cup dressing and gently toss until evenly coated. Taste and mix in more dressing, if desired.

  5. Serve the salad at room temperature or cold, and enjoy!

Recipe Notes

Leftovers will keep well covered in the refrigerator for up to 2 days.


  • Calories: 562.62kcal
  • Fat: 39.57g
  • Saturated Fat: 5.27g
  • Monounsaturated Fat: 26.43g
  • Polyunsaturated Fat: 6.36g
  • Carbohydrates: 45.69g
  • Fiber: 6.24g
  • Sugar: 4.54g
  • Protein: 9.05g
  • Sodium: 654.88mg
  • Calcium: 82.52mg
  • Potassium: 609.79mg
  • Iron: 3.48mg
  • Vitamin A: 534.13µg
  • Vitamin C: 23.54mg
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