This roasted sweet potato salad is hearty, healthy, and delicious! It’s meal prep friendly, and you can eat it as a side or main dish. There is a vegan option too!
Why you will love this recipe
- It’s versatile. You can eat it as a side or as a main dish.
- This roasted sweet potato salad is healthy and delicious!
- It’s vegan-friendly, so it pleases everyone.
- It’s meal prep friendly. Make ahead and keep it in the fridge!
Ingredients for this recipe
Sweet potato: The star ingredient! We’ve used orange sweet potato. Feel free to use your favorite one.
Kale: For a portion of greens.
Quinoa: For extra protein.
Avocado: If you’re meal prepping, brush the avocado with lemon juice to prevent it from getting brown.
Walnuts: For some crunchiness.
Feta cheese: Use crumbled feta cheese.
Olive oil: Use extra virgin olive oil to drizzle on top of the sweet potatoes and massage the kale.
Seasoning: Season the sweet potatoes with salt, black pepper, and garlic powder.
Dressing: To make the most delicious salad dressing, we’ve used a combination of dijon mustard, honey, apple cider vinegar, olive oil, salt, and black pepper.
How to make this recipe
Preheat the oven to 350 degrees F ( 180 C ) and line a baking pan with parchment paper.
Add the sweet potato cubes, olive oil, garlic powder, salt, and pepper to a mixing bowl and combine everything.
Transfer the sweet potato to the baking pan and bake it for 30 minutes or until tender.
Meanwhile, add the kale into a large bowl with 1 tbsp of olive oil and massage it for about 5 minutes or until it becomes tender.
Into a small bowl, add the dressing ingredients and mix everything.
Add the kale, quinoa, sweet potato, avocado, walnuts, feta cheese, salad dressing, and toss everything to combine into a large bowl. Serve immediately!
Substitutions and recipe variations
- For a vegan version, replace the feta cheese with vegan feta and the honey with agave syrup.
- You can substitute walnuts for pecan nuts, pine nuts, dried cranberries, or flaked almonds.
- You can replace the avocado with another ingredient you like.
- Add different veggies like radishes, cucumber, or cherry tomatoes.
Tips for making this recipe
- Storage tips: This salad will keep in the fridge in different airtight containers for up to 3 days.
- If you’re meal prepping: If you want to meal prep this salad, store all the ingredients in different containers to ensure it doesn’t become soggy.
- Use a good quality olive oil to massage the kale: Ensure you use the best tasting olive oil you can get to massage your kale! The olive oil will penetrate all over the kale, so the better the olive oil, the better your salad will taste!
- Brush the avocado with lemon juice to keep it from turning brown: Avocados start oxidizing quickly after cutting them. To make your avocado look fresh for longer, brush the avocado with lemon juice!
More salad recipes
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Roasted Sweet Potato Salad
Ingredients
Sweet Potato Ingredients
- 1 tbsp olive oil
- 2 1/4 cups cubed sweet potato 300 g
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp garlic powder
Salad Ingredients
- 4 oz shredded kale 100 g
- 1 tbsp olive oil
- 1 avocado cubed
- 1 cup cooked quinoa 130 g
- 1/4 cup crumbled feta cheese or vegan feta 45 g
- 1/4 cup walnuts 30 g
Dressing Ingredients
- 2 tbsp dijon mustard
- 2 tbsp honey or agave syrup
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1/4 tsp salt
- black pepper to taste
Instructions
- Preheat the oven to 350 degrees F ( 180 C ) and line a baking pan with parchment paper.
- Add the sweet potato cubes, olive oil, garlic powder, salt, and pepper to a mixing bowl and combine everything.
- Transfer the sweet potato to the baking pan and bake it for 30 minutes or until tender.
- Meanwhile, add the kale into a large bowl with 1 tbsp of olive oil and massage it for about 5 minutes or until it becomes tender.
- Into a small bowl, add the dressing ingredients and mix everything.
- Add the kale, quinoa, sweet potato, avocado, walnuts, feta cheese, salad dressing, and toss everything to combine into a large bowl. Serve immediately!