Do I have to massage the kale?

It depends. If you are using baby kale that is pre-packaged, you can skip massaging the kale. If you are using fresh kale off the stem, you should massage it. However, if you are planning to keep the salad in the fridge overnight before eating it, you can also skip massaging the kale since it will soften while sitting in the dressing.

How do you roast sweet potatoes?

Wash and peel your sweet potatoes, and then cut them into 1 inch cubes. Drizzle them with olive oil, salt and pepper. Roast them in the oven at 425F for 25 to 30 minutes until tender.

How do I make the date vinaigrette thinner?

The date vinaigrette can thicken up as it sits — this is normal. It is meant to be a bit of a thicker dressing. If needed, once you have strained the dressing, add 1 to 2 tablespoons of water to loosen it up for a smoother consistency.

Sweet Potato Quinoa Salad - Let Us Munch Lettuce

Name: Sweet Potato Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: Sweet Potato Quinoa Salad: 1 cup white quinoa, uncooked; 2 cups water; 2 cups roasted sweet potatoes, cubed; 2 to 3 bunches of fresh kale*; 1/2 tbsp olive oil; 1/2 tbsp lemon juice, freshly squeezed; dash of salt; 1 cup feta, crumbled; 1 red bell pepper, diced; 1/4 cup red onion, diced; 3 tbsp pumpkin seeds; Balsamic Date Vinaigrette: 10 dates; 6 tbsp water; 1/4 cup balsamic vinegar; 1/4 cup olive oil; 2 tbsp tahini

Description

This Sweet Potato Quinoa Salad is a healthy quinoa salad made with roasted sweet potatoes, kale, pumpkin seeds & feta. Then it’s topped with a creamy balsamic date vinaigrette. Easy to make, tasty and great for meal-prepping lunches!

Ingredients

Scale

Sweet Potato Quinoa Salad:
- 1 cup white quinoa, uncooked
- 2 cups water
- 2 cups roasted sweet potatoes, cubed
- 2 to 3 bunches of fresh kale*
- 1/2 tbsp olive oil
- 1/2 tbsp lemon juice, freshly squeezed
- dash of salt
- 1 cup feta, crumbled
- 1 red bell pepper, diced
- 1/4 cup red onion, diced
- 3 tbsp pumpkin seeds

Balsamic Date Vinaigrette:
- 10 dates
- 6 tbsp water
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tbsp tahini

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Instructions

Cook the quinoa. Rinse the quinoa under cold water for a minute. Drain it as much as possible. Add it to a small saucepan along with the water. Bring the water to a boil. As soon as the water is boiling, cover the pot, reduce the heat to low and let the quinoa simmer for 15 minutes. After 15 minutes, or once all the water has been absorbed, turn off the heat. Let the quinoa sit, covered on the stove for 10 minutes. After 10 minutes, remove the quinoa from the stove and use a fork to fluff it up.
Make the balsamic date vinaigrette. Soak the dates in the water for 5 minutes. Then add the dates with the water, balsamic vinegar, olive oil and tahini to a food processor. Blend for 30 seconds until smooth. Press the dressing through a fine mesh strainer to remove any small pieces of dates. If needed, add 1 to 2 tbsp of water to loosen up the dressing for a smoother consistency.
Massage the kale. Remove the stems from the kale and chop the kale into bite sized pieces. In a medium sized bowl, massage the kale with the olive oil, lemon juice and salt for 1 to 2 minutes until the kale becomes soft and turns a vibrant green color.
Assemble the salad. Add the quinoa, roasted sweet potatoes, kale, feta, bell pepper, red onion, and pumpkin seeds to a large salad bowl. Pour the balsamic date vinaigrette over top and mix well until evenly combined.

Notes

*Fresh kale vs baby kale: If you are using baby kale or pre-packaged kale, you do not need to massage it as this can cause the kale to wilt.
How to roast sweet potatoes: Peel your sweet potatoes and cut them into 1 inch cubes. Drizzle them with olive oil and a dash of salt and pepper. Roast at 425F for 25 to 30 minutes until tender.
Storing the dressing: Depending on how much dressing you like on your salad, you may not want to add all the date vinaigrette. If you have some leftover, store it in an airtight container for up to 7 days. See the full balsamic date vinaigrette recipe for more salad ideas to use with it.
Storing the salad: This salad is great for meal prepping and tastes delicious right out of the fridge. Store leftovers in an airtight container in the fridge for up to 5 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad Recipes
Method: Mixed
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 325
Sugar: 13.5g
Sodium: 230mg
Fat: 14.8g
Saturated Fat: 4.7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40.6g
Fiber: 5.3g
Protein: 10.3g
Cholesterol: 14mg