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Kale & Quinoa Sweetpotato Salad

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  • 2 sweetpotatoes, peeled and cubed
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 cup uncooked white quinoa
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon black pepper
  • 1/2 cup toasted walnuts, coarsely
  • chopped
  • 1/3 cup red onion, finely chopped
  • 4 cups kale, torn into 1 inch pieces
  • 1/2 cup pomegranate seeds
  • 3 ounces goat cheese, at room temperature


  • Preheat oven to 400° Lay sweetpotatoes in a single layer on a large, rimmed baking sheet. Drizzle with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt; toss. Bake about 30 minutes, turning once, until tender and golden brown.
  • In a small saucepan, combine quinoa, 1/2 cup water, and a pinch of salt. Bring to a boil. Reduce heat to low. Cover pan; simmer about 12 minutes. Remove from heat. Let stand 5 minutes; fluff with a fork. Let cool.
  • In a small bowl combine remaining 2 tablespoons olive oil, vinegar, honey, mustard, poppy seeds, pepper and remaining 3/4 teaspoon salt.
  • In a large bowl toss kale, sweetpotatoes, toasted walnuts, quinoa, and dressing. Transfer to a serving platter. Top with pomegranate seeds and goat cheese.
Number of servings (yield): 4-6