Sweet Potato Kale Salad
Recipe from Two Peas and Their Pod
Sweet Potato Kale Salad is a hearty, flavorful salad made with roasted sweet potatoes, crispy chickpeas, quinoa, kale, apple, pepitas, and a tangy maple Dijon dressing. Perfect for lunch, dinner, or your holiday table!
Servings: 6
Calories: 308kcal
Ingredients
For the salad:
- 1 large sweet potato, cut into ½ inch cubes (about 2 cups)
- 15 oz can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 4 cups finely chopped kale
- 1 1/2 cups cooked quinoa*
- 1 honeycrisp apple, chopped (about 1 cup)
- 1/2 cup pepitas
- 1/4 cup sliced red onion
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- 1 small garlic clove, minced
- Kosher salt and black pepper, to taste
Instructions
- Preheat the oven to 400 degrees F. Place the sweet potato cubes and chickpeas on a large baking sheet. Drizzle with olive and toss until well coated. Sprinkle with paprika, garlic powder, cumin, and salt. Toss again until well coated. Roast for 20 to 25 minutes or until sweet potatoes are tender and chickpeas slightly crispy. Remove from oven and set aside to cool to room temperature.
- In a large bowl, combine sweet potatoes, chickpeas, kale, quinoa, apple, pepitas, and red onion.
- In a small bowl or jar, whisk together the olive oil, vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper.
- Drizzle the dressing over the salad and stir until well combined. Serve.
Notes
To cook the quinoa, start by rinsing 1/2 cup of dry quinoa under cold water using a fine mesh strainer to remove its natural bitterness. In a small saucepan, combine the rinsed quinoa with 1 cup of water (or broth) and a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed. Once cooked, remove the pan from heat and let it sit, covered, for 5 minutes to allow the quinoa to steam and become fluffy. Fluff with a fork and measure out 1 1/2 cups for your recipe.
How to Store:
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Meal prep: Keep the ingredients and dressing separate and toss just before serving for the freshest texture.
- Re-crisp chickpeas: If you want the chickpeas extra crunchy again, pop them in the oven or air fryer for a few minutes before eating.
Nutrition
Calories: 308kcal | Carbohydrates: 35g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 443mg | Potassium: 461mg | Fiber: 7g | Sugar: 7g | Vitamin A: 6939IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 3mg