Roasted Sweet Potato, Kale And Quinoa Salad Recipe For Easter Day 2024

A delicious and healthy quinoa salad with kale, roasted sweet potatoes and caramelized red onions. It’s vegan, gluten-free and perfect for meal prep. 

–    2 medium sweet potatoes, chopped into 1-inch cube 2 Tablespoons avocado or olive oil, divided salt and freshly ground black pepper, to taste 1/2 cup uncooked dry quinoa, rinsed and drained 1 cup water 1 red onion, thinly sliced 2 cloves garlic, minced 1 bunch curly kale, de-stemmed and torn into bite-size piece 2 1/2 Tablespoons red wine vinegar 1 teaspoon chopped fresh thyme pinch of nutmeg, freshly grated is best but ground will work too


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Step 1

Preheat oven to 400°F. Toss sweet potatoes with 1 Tablespoon of oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.


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Step 2

Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Let cool on the counter for a bit then transfer to the refrigerator to cool more.

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Step 3

While the potatoes are roasting, bring quinoa and 1 cup of water to a boil in a saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed. 

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Step 4

Meanwhile, heat the remaining 1 Tablespoon of oil in a large skillet over medium heat. Cook the onion and garlic, stirring frequently, until the onion has caramelized to a golden brown. 

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Step 5

This should take about 15 minutes. Stir in the kale, cooking until wilted, bright green and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator. 

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Step 6

Once all the ingredients have cooled (at least 30-60 minutes), combine the sweet potatoes, kale and onion mixture, red wine vinegar, fresh thyme and nutmeg in a large bowl.  

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Step 7

Season to taste with sea salt and ground pepper. Gently stir to combine and serve.  

Also See

Meal Prep Detox Salad Recipe For Easter Day 2024