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Roasted Sweet Potato and Kale Salad with Lemon Vinaigrette

A close-up of a hearty sweet potato kale salad with quinoa, red onion, and pumpkin seeds.
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A hearty and vibrant fall salad featuring roasted sweet potatoes, baby kale, and a bright lemon vinaigrette. Perfect for meal prep.

Ingredients

Scale
  • 1.5 lbs sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 5 oz baby kale
  • 1 cup cooked quinoa
  • 0.25 cup red onion, thinly sliced
  • 0.25 cup pumpkin seeds
  • For the Lemon Vinaigrette:
  • 0.33 cup olive oil
  • 3 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the cubed sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, and paprika.
  3. Roast for 20-25 minutes, or until tender and slightly caramelized.
  4. While the sweet potatoes roast, prepare the lemon vinaigrette. In a small bowl, whisk together 0.33 cup olive oil, lemon juice, Dijon mustard, minced garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
  5. In a large bowl, combine the baby kale, cooked quinoa, roasted sweet potatoes, sliced red onion, and pumpkin seeds.
  6. Pour the lemon vinaigrette over the salad and toss gently to combine.
  7. Serve immediately or store for meal prep.

Notes

  • For make-ahead convenience, roast the sweet potatoes and prepare the vinaigrette up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Assemble the salad just before serving.
  • This salad is a great option for healthy meal planning and can be a satisfying vegetarian meal prep salad.
  • Consider this a healthy salad idea that can be customized with your favorite additions.

Nutrition

Find it online: https://delicerecipe.com/sweet-potato-kale-salad-meal-prep/