Roasted Purple Sweet Potato and Kale Quinoa Salad
This Roasted Purple Sweet Potato and Kale Quinoa Salad is the perfect balance of sweet, savory, and tangy flavors with a delicious crunch in every bite. Tossed in a homemade apple cider vinaigrette, this hearty vegan salad is a beautiful addition to your holiday table or a satisfying lunch any day of the week.
After years of making and perfecting kale salads, I’ve learned that the secret is all in the preparation. Taking a few extra minutes to massage the kale makes a huge difference, transforming those tough leaves into something tender and delicious.
I’ve also learned that a really good kale salad needs the right balance of textures and flavors. Something sweet, something crunchy, and a flavorful dressing that brings everything together. That’s exactly what makes this roasted purple sweet potato and kale quinoa salad so special.
If you love a hearty kale salad as much as I do, you’ll also enjoy my Vegan Thanksgiving Salad with Creamy Lemon Dressing. And if you’re looking for another delicious homemade dressing, try my Apple Cider Vinaigrette!
Spotlight on This Roasted Purple Sweet Potato and Kale Quinoa Salad
- Packed with Flavor: The perfect combination of sweet, savory, tangy, and crunchy flavors in every bite. The homemade apple cider vinaigrette brings everything together beautifully.
- A Nutrient-Packed Superfood Salad: Loaded with wholesome ingredients like kale, quinoa, purple sweet potatoes, and chickpeas, this salad is rich in fiber, plant-based protein, antioxidants, and essential nutrients.
- Makes a Generous Portion: This hearty salad makes a large batch, making it perfect for family gatherings, holiday celebrations, or meal prepping for the week.
- Great for Leftovers: Unlike delicate leafy greens, kale holds up beautifully in the refrigerator, making this salad just as delicious the next day.
- A Crowd Pleaser: With its vibrant colors, delicious textures, and fresh flavors, this beautiful vegan salad is sure to impress at potlucks, dinner parties, and holiday gatherings.
Ingredients for Roasted Purple Sweet Potato and Kale Quinoa Salad
For the salad you will need the following ingredients.
Dry quinoa: A nutritious, protein-rich grain that adds a fluffy texture and makes this salad extra hearty and satisfying.
Vegetable stock (or water): Cooking the quinoa in vegetable stock adds an extra layer of savory flavor, but water works just as well.
Purple sweet potatoes: The star of this salad! Roasting brings out their natural sweetness while adding beautiful color and a tender texture.
Chickpeas: One 15-ounce can, rinsed, drained, and thoroughly dried. Roasting gives them a slightly crispy exterior and adds plant-based protein and fiber.
Avocado oil, salt, and pepper: Used to season and roast the sweet potatoes and chickpeas until tender and golden.
Kale: A nutrient-dense leafy green that creates a hearty base for this salad. Massaging the leaves helps soften their texture and reduce bitterness.
Olive oil: Just a teaspoon helps soften the kale leaves when massaged, making them tender and easier to enjoy.
Apple: A crisp, sweet apple, peeled and chopped into bite-sized pieces. Honeycrisp, Pink Lady, or Fuji varieties work beautifully.
Sliced almonds: Add a delicious nutty flavor and the perfect crunch to balance the tender ingredients.
For the apple cider vinaigrette, you will need the following ingredients.
Olive oil: Creates a rich, smooth base for the vinaigrette and helps balance the tanginess of the apple cider vinegar.
Apple cider vinegar: Adds a bright, tangy flavor that complements the sweetness of the roasted purple sweet potatoes and fresh apples.
Stone ground Dijon mustard: Adds a slightly sharp, savory flavor while helping the dressing emulsify for a smooth consistency.
Maple syrup: A touch of natural sweetness helps balance the acidity of the vinegar and brings all the flavors together.
Fresh garlic: Adds a bold, savory depth of flavor that makes this homemade vinaigrette extra delicious.
Fresh basil: Finely minced to add a fresh, aromatic flavor that brightens the dressing.
Salt and pepper: Season to taste to enhance and balance all the flavors in the vinaigrette.
Frequently Asked Questions
Yes! Massaging the kale is one of my favorite tricks for making a delicious kale salad. It helps soften the tough leaves, making them more tender and enjoyable to eat. Simply drizzle the chopped kale with a little olive oil and massage it with your hands for about 1 minute, until the leaves soften and turn a darker green.
Absolutely! This salad is perfect for meal prep or preparing ahead for a gathering. You can roast the purple sweet potatoes and chickpeas, cook the quinoa, and prepare the apple cider vinaigrette a day or two in advance. Store everything separately in the refrigerator, then toss the salad together before serving for the freshest flavor and texture.
Yes! Regular orange sweet potatoes or Japanese sweet potatoes with white flesh work beautifully in this recipe. They have a similar natural sweetness and become deliciously tender when roasted. Just chop them into evenly sized ½-inch cubes so they cook consistently.
For the freshest appearance, chop the apple just before assembling the salad. If you’re preparing it ahead of time, toss the apple pieces with a small squeeze of fresh lemon juice to help slow browning. You can also leave the skin on for extra color, texture, and fiber.
How to Make Roasted Purple Sweet Potato and Kale Quinoa Salad
Step one: Preheat the oven to 425 degrees Fahrenheit and line a cookie sheet with parchment paper.
Step two: Add the chopped purple sweet potato and dried chickpeas to the prepared baking sheet. Drizzle with 1½ tablespoons of avocado oil and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Toss until evenly coated, then spread into a single layer. Roast for 30 minutes, until the sweet potatoes are tender and the chickpeas are golden and slightly crispy. Set aside to cool.
Step three: While the sweet potatoes and chickpeas are roasting, prepare the quinoa. Add ½ cup of dry quinoa and 1 cup of vegetable broth or water to a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for approximately 12 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from the heat, uncover, season with salt to taste, and fluff with a fork. Set aside to cool.
Step four: Make the dressing. Add olive oil, apple cider vinegar, Dijon, maple syrup, garlic, basil, salt, and pepper to a mason jar and add the lid or in a small bowl. Shake it up, or whisk it and set it aside. *Check out my apple cider vinaigrette full instructions here.
Step five: Prepare the kale by removing the tough stems and chopping the leaves into bite-sized pieces. Transfer to a large salad bowl and drizzle with 1 teaspoon of olive oil. Using clean hands, gently massage the kale for about 1 minute, until the leaves become darker in color, softer, and noticeably more tender.
Step six: Add the cooled quinoa, cooled roasted purple sweet potatoes and crispy chickpeas, sliced almonds, and chopped apple to the bowl of massaged kale. Drizzle the apple cider vinaigrette over the top and gently toss until everything is evenly coated. Serve immediately and enjoy!
Storage
Store leftover salad in an airtight container in the refrigerator for up to 3 days. For the best texture and freshness, store the apple cider vinaigrette separately and toss it with the salad just before serving. If preparing ahead of time, add the chopped apples and sliced almonds right before serving to keep them crisp and fresh.
Tips and Modifications
Massage the kale. Don’t skip this important step! Massaging the kale with a little olive oil helps soften the tough leaves, making them tender and much more enjoyable to eat.
Dry the chickpeas thoroughly. After rinsing and draining, pat the chickpeas dry with a paper towel. Removing excess moisture helps them become golden and slightly crispy while roasting.
Choose the right apple. Honeycrisp, Pink Lady, and Fuji apples are excellent choices because they’re naturally crisp and sweet.
Make it nut-free: Swap the sliced almonds for roasted pumpkin seeds or sunflower seeds for a similar crunch without the nuts.
Add a little sweetness: Sprinkle in dried cranberries, pomegranate seeds, or chopped dates for an extra burst of sweetness. This is especially delicious when serving the salad for the holidays.
Make it ahead: Prepare the quinoa, roasted sweet potatoes, chickpeas, and apple cider vinaigrette in advance. Store everything separately in the refrigerator, then assemble the salad when you’re ready to serve.
Adjust the dressing: Apple cider vinegar gives this vinaigrette a tangy flavor. For a slightly sweeter dressing, add an extra teaspoon of maple syrup to balance the acidity.
This salad is lightly dressed. If you like heavier dressing, double the recipe and add more as desired.
Don’t overcrowd the baking sheet: Giving the sweet potatoes and chickpeas enough space allows moisture to escape, helping them roast instead of steam.
More Kale Salad Recipes
Kale Salad with Orange Tahini Dressing
Roasted Purple Sweet Potato and Kale Quinoa Salad
Equipment
- 1 sheet pan, lined with parchment paper *to roast the potatoes and beans
- 1 mason jar with lid *for the dressing
- 1 large salad bowl
- 1 medium sauce pan *to cook the quinoa
Ingredients
For the salad
- ½ cup dry quinoa
- 1 cup vegetable stock *or water
- 3 small purple sweet potatoes, peeled and chopped into 1/2-inch cubes *or 1 large purple sweet potato
- 1 (15.5oz) can of chickpeas, rinsed, drained, and patted dry with a paper towel
- 1½ tablespoons avocado oil *to roast the potatoes and beans in
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 3 cups kale leaves, stems removed and chopped
- 1 teaspoon extra virgin olive oil *to massage into the kale
- ¼ cup sliced almonds
- 1 large apple, peeled and chopped into 1/2-inch cubes *Fuji, Pink Lady, or Honeycrisp are my favorites
For the dressing
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon stone-ground Dijon mustard
- 1 tablespoon pure maple syrup
- 1 garlic clove, minced
- 3 tablespoons fresh basil, minced *approx 12 leaves
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Add the chopped purple sweet potato and dried chickpeas to the prepared baking sheet. Drizzle with 1½ tablespoons of avocado oil and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Toss until evenly coated, then spread into a single layer. Roast for 30 minutes, until the sweet potatoes are tender and the chickpeas are golden and slightly crispy. Set aside to cool.
- While the sweet potatoes and chickpeas are roasting, prepare the quinoa. Add ½ cup of dry quinoa and 1 cup of vegetable broth or water to a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for approximately 12 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from the heat, uncover, season with salt to taste, and fluff with a fork. Set aside to cool.
- Make the dressing. Add olive oil, apple cider vinegar, Dijon, maple syrup, garlic, basil, salt, and pepper to a mason jar and add the lid or in a small bowl. Shake it up, or whisk it and set it aside. *Check out my apple cider vinaigrette full instructions here.
- Prepare the kale by removing the tough stems and chopping the leaves into bite-sized pieces. Transfer to a large salad bowl and drizzle with 1 teaspoon of olive oil. Using clean hands, gently massage the kale for about 1 minute, until the leaves become darker in color, softer, and noticeably more tender.
- Add the cooled quinoa, cooled roasted purple sweet potatoes and crispy chickpeas, sliced almonds, and chopped apple to the bowl of massaged kale. Drizzle the apple cider vinaigrette over the top and gently toss until everything is evenly coated. Serve immediately and enjoy!
