Roasted Sweet Potato Kale Salad with Quinoa, Pecans, and Goat Cheese Recipe
A vibrant and nutritious Roasted Sweet Potato Kale Salad featuring tender roasted sweet potatoes, hearty kale, protein-rich quinoa, crunchy pecans, sweet golden raisins, and tangy goat cheese, all tossed in a zesty Dijon mustard dressing. Perfect as a wholesome lunch or a delightful side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Sweet Potato Kale Salad
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1–2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 bunches of kale, washed and massaged
- 1 cup cooked quinoa, cooled
- ½ cup golden raisins
- ½ cup chopped pecans
- ¼ cup diced red onion
- ¼ cup crumbled goat cheese
For the Dijon Dressing
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the diced sweet potatoes into a medium bowl, drizzle with olive oil, then sprinkle with kosher salt and black pepper. Toss to coat all pieces evenly. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast in the oven for 25 to 30 minutes until tender and slightly caramelized. Remove from the oven and let cool slightly.
- Make the Dressing: In a small bowl or mason jar, combine Dijon mustard, fresh lemon juice, maple syrup, olive oil, kosher salt, and black pepper. Whisk or shake vigorously until the dressing is well emulsified and smooth.
- Assemble and Dress the Salad: Place the massaged kale in a large salad bowl. Add the cooked quinoa, roasted sweet potatoes, diced red onion, chopped pecans, golden raisins, and crumbled goat cheese over the kale. Pour the prepared Dijon dressing over the salad and toss gently to combine all ingredients evenly. Serve immediately.
Notes
- Massaging the kale helps soften its texture and reduces bitterness.
- Ensure the sweet potatoes are cut into uniform cubes for even roasting.
- Quinoa can be prepared ahead of time and cooled before adding to the salad.
- Adjust the amount of olive oil in roasting and dressing to taste for calorie control.
- To make this salad vegan, substitute goat cheese with vegan cheese or omit it.
