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.
Servings: 6 servings
Calories: 468kcal
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!
Notes
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.
Nutrition
Serving: 1.5cups | Calories: 468kcal | Carbohydrates: 60g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 472mg | Potassium: 794mg | Fiber: 12g | Sugar: 14g | Vitamin A: 17215IU | Vitamin C: 15mg | Calcium: 124mg | Iron: 4mg