Quinoa Salad with Roasted Sweet Potatoes, Kale, Dried Cranberries, & Red Onion

Jump to Recipe

Last week we were on a sugar high from all of the Halloween candy recipes I posted.  We are all sugared out. Don’t worry, it won’t last long, but today we are sharing a healthy recipe. I blame Josh for my latest obsession-sweet potatoes and kale. Ever since he created that Sweet Potato Kale Pizza, I have been craving them like mad. I could easily eat that pizza every night, but to mix things up I created a Quinoa Salad with Roasted Sweet Potatoes, Kale, Dried Cranberries, & Red Onion.

I used black quinoa for this salad because I love the color, especially against the orange sweet potatoes and green kale. It really makes the sweet potatoes and kale pop. If you can’t find black quinoa, you can use regular quinoa or even red quinoa. I roasted the sweet potatoes, red onion, and kale to bring out their flavors. I tossed the vegetables and quinoa together and drizzled the salad with balsamic vinegar. I also added dried cranberries for a little hint of sweetness.

This salad is simple to make and can be served as a main dish or side dish. We enjoyed it for dinner and ate the leftovers for lunch the next day. It is good warm and straight from the fridge-I was too lazy to heat it up the second day:) The fall flavors are divine. I am going to make this salad for Thanksgiving. It is pretty to serve, easy to make, and delicious to eat. Plus, it is vegetarian, vegan, and gluten-free. If you are hosting Thanksgiving and might have guests with special dietary needs, make this salad. Everyone can enjoy this one!

Quinoa Salad with Roasted Sweet Potatoes, Kale, Dried Cranberries, & Red Onion

5 from 1 vote

Ingredients

  • 2 large sweet potatoes peeled and chopped
  • 1/2 medium red onion sliced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 3 cups kale
  • 5 tablespoons balsamic vinegar divided
  • 1 cup uncooked black quinoa
  • 2 cups water
  • Pinch of salt
  • 1/2 cup dried cranberries

Instructions

  1. 1. Preheat oven to 400 degrees F. Place sweet potatoes and red onion slices in a medium bowl. Drizzle with olive oil and season with salt and pepper. Toss together and then put them on a large baking sheet. Bake in the oven for 30 minutes, or until sweet potatoes are tender. Stir a few times while baking.
  2. 2. Drizzle kale with 2 tablespoons of balsamic vinegar. Season with salt and pepper and place on a baking sheet. When the sweet potatoes and onions have been in the oven for 15 minutes, put the kale in the oven. Bake for 15 minutes, or until kale is wilted and starting to get a little crispy.
  3. 3. While the vegetables are roasting, make the quinoa. Using a strainer, rinse the black quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
  4. 4. When the vegetables are done roasting, let them cool to room temperature. Chop up the red onion slices and kale. In a large bowl, combine quinoa, sweet potatoes, red onion, and kale. Drizzle the salad with remaining three tablespoons of balsamic vinegar and add in the dried cranberries. Stir to combine. Season with salt and pepper and serve.

If you like this Quinoa Salad with Roasted Sweet Potatoes, Kale, Dried Cranberries, & Red Onion, you might also like:

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. Hi, this was yummy. I didn’t roast the kale as long as it said, my kale was done in half the time, but this might be because I chopped it up before roasting instead of after? I added chopped almonds and tossed the ingredients while hot with some spinach to wilt it.

  2. This is SO good! I made it for a dinner that fell through and now I have more than a single girl an eat left over. Is this freezeable?

  3. Pingback: Menu Plan Monday
  4. Hello. I’ve been reading your blog for a while now and I am loving it. As I am looking through, I came across this salad. it looked wonderful. Well today was the day that I finally got a chance to make it. LOVE IT! Even my husband, who is a meat and potatoes guy, loves it. He couldn’t stop eating it. The only thing is that, I found it a little dry, so I added more balsamic. Other than that, amazeballs. Thank you very much for sharing.

  5. This salad is scrumptious! We had it last weekend and the flavors together make the idea of being a vegetarian more appealing! If I could eat all deliciousness like this with such easy recipes, I might just become one. Great job guys! And thank you for your willingness to share this with me!

  6. Also forgot to mention, I had to cook a second batch of kale as the first blackened long before the 15 minutes was up. My kitchen and smoke alarms weren’t happy. So I will shorten my time to 5-10 minutes next time.

  7. The best Quinoa recipe I have ever tasted! It looked exactly like the picture and I bet it tasted exactly like yours. I skipped the cranberries because the sweet potatoes gave it enough sweetness. Thank you for sharing the recipe

    1. You can make it ahead, but I would try to make it the same day if possible. It is good the next day as leftovers, but if I was serving it I would make it the same day:)

  8. 5 stars
    The first time I made this as written and it was really good!  But I wanted to try it again and was out of quinoa, so I swapped in wild rice. DELICIOUS!  Now the wild rice version has become a family thanksgiving tradition. 

Leave a Reply

Your email address will not be published. Required fields are marked *