Sweet Potato & Kale Quinoa Salad
Roasted sweet potatoes, crispy chickpeas, kale, and a creamy maple tahini dressing come together in this healthy quinoa salad that’s perfect for fall! Vegan & gluten-free.
I’ll admit it: I love salads. When done right, they can be super satisfying, especially when you add quinoa for a hearty base. My chickpea quinoa salad and crunchy thai quinoa salad are two salads I make on repeat and never get tired of.
While summer salads are bright and fresh, fall salads are my absolute favorite. This sweet potato and kale quinoa salad is everything I crave in the fall. It’s basically like autumn in a bowl!
Think warm roasted sweet potatoes, crispy chickpeas, hearty kale, fluffy quinoa, creamy vegan feta, sweet cranberries, and crunchy sunflower seeds all tossed in a creamy maple tahini dressing.
It’s wholesome enough for lunch and perfect for the holidays. Plus, it’s vegan, gluten-free, and meal-prep friendly, so you can enjoy it all season long (and honestly, year-round).
Why I Love This Recipe
- Full of fall flavors:Â This salad is an ode to autumn with it’s roasted sweet potatoes, crispy chickpeas, dried cranberries, sunflower seeds, and creamy maple tahini dressing.
- Hearty enough for a meal: It’s filling enough on its own, but also makes the perfect side. Highly recommend serving it alongside my butternut squash soup.
- Meal-prep friendly: You can basically prep everything in advance, making weekday lunches a breeze.
Ingredients You’ll Need
Scroll down to the recipe card to get the full recipe with measurements!
- Sweet Potatoes: Peeled, cubed, and roasted until caramelized and tender.
- Chickpeas: Roasted alongside the sweet potatoes until crispy for a delicious crunch. I use canned chickpeas a/k/a garbanzo beans.
- Quinoa: Adds a hearty base to this salad. Use white or tri-color quinoa.
- Kale: I use curly kale but tuscan kale would be delicious too.
- Vegan Feta: Adds a creamy + tangy bite.
- Dried Cranberries: Adds a pop of sweetness and chewiness.
- Sunflower Seeds: For extra crunch.
- Olive Oil + Spices: The veggies get tossed in olive oil, garlic powder, onion powder, cinnamon, salt, and black pepper before roasting.
- Maple Tahini Dressing: A creamy, slightly sweet dressing made with tahini, maple syrup, apple cider vinegar, salt, black pepper, and water.
How to Make Sweet Potato & Kale Quinoa Salad
This quinoa salad is actually pretty easy to make and comes together in just a few simple steps.
- Roast the Sweet Potatoes & Chickpeas: Preheat the oven to 425°F. Peel and cut the sweet potatoes into 2″ cubes. Rinse and drain the chickpeas. Add them both to a mixing bowl and toss with olive oil, salt, pepper, garlic powder, onion powder, and cinnamon. Spread onto a parchment-lined baking sheet and roast for 30–35 minutes, tossing halfway through, until golden and crispy.
- Cook the Quinoa: While the veggies roast, cook the quinoa according to package instructions (it’s usually ½ cup quinoa with 1 cup water).
- Massage the Kale: Chop the kale into bite-sized pieces, then add to a large bowl with a drizzle of olive oil and a pinch of salt. Use your hands to massage the kale for 1–2 minutes until the leaves soften and turn a deeper green (this makes them tender and reduces bitterness).
- Make the Maple Tahini Dressing: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, water, salt, and black pepper until creamy. Add more water, 1 tablespoon at a time, to thin if needed.
- Assemble the Salad: Once ready to serve, layer the quinoa and kale as the base, then add the roasted sweet potatoes and crispy chickpeas. Sprinkle with vegan feta, dried cranberries, and sunflower seeds. Toss with the maple tahini dressing until everything is coated. Serve immediately, or chill in the fridge for a few hours — it’s delicious both warm and cold!
Variations & Substitutions
- Swap quinoa for farro, couscous, or brown rice
- Use butternut squash instead of sweet potato
- Try pecans, walnuts, or pumpkin seeds instead of sunflower seeds
- Add apple slices or pomegranate arils for extra fall flavor
Megan’s Tips
- Massage the kale: This step is key! Massaging the kale for just a minute or two will soften the leaves and remove that bitter flavor.
- Enjoy it warm or cold: This salad is cozy when served warm, but just as delicious chilled the next day. The flavors will deepen as it sits in the fridge…yummm!
Make Ahead & Meal Prep Tips
This recipe is perfect for meal prep since you can prep almost everything in advance. All that’s left to do is toss it together when lunchtime hits.
- Roasted sweet potatoes & chickpeas: Roast ahead of time and store in an airtight container in the fridge for 3-4 days. Reheat in the microwave or air fryer to bring back their crispiness.
- Quinoa: Cook and cool completely, then store in an airtight container in the fridge for up to 5 days. Reheat in the microwave.
- Kale: Yes, even the kale can be prepped! Chop and massage it with olive oil and salt, then store in the fridge for 2–3 days. It holds up better than most greens.
- Maple tahini dressing: Whisk the dressing and keep it in a jar in the fridge for up to a week. It may thicken as it chills — just whisk in a splash of water to thin it out before serving.
Layer the ingredients, add toppings, toss in the dressing, and enjoy!
What to Serve with This Kale Quinoa Salad
This salad is hearty enough to enjoy on its own, but it’s extra delicious paired with my butternut squash soup for a wholesome fall dinner you’ll want to make all season long. Soup + salad really is the ultimate cozy combo.
It also makes the perfect holiday side dish for Thanksgiving or Friendsgiving (that’s allergen-friendly, too!). Trust me, your guests will be begging you for the recipe.
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Sweet Potato & Kale Quinoa Salad
Ingredients
Roasted Veggies
Salad
- ½ cup dry quinoa
- 3-4 stalks curly kale
- 1 tablespoon olive oil
- ¼ cup vegan feta
- ¼ cup dried cranberries
- ¼ cup sunflower seeds
Maple tahini dressing
- ¼ cup tahini, runny
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 2 tablespoons water
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat & Prep: Preheat the oven to 425°F. Peel and cut the sweet potatoes into 2" cubes. Rinse and drain the chickpeas.
- Roast the Sweet Potatoes & Chickpeas: Add them both to a mixing bowl and toss with olive oil, salt, pepper, garlic powder, onion powder, and cinnamon. Spread onto a parchment-lined baking sheet and roast for 30–35 minutes, tossing halfway through, until golden and crispy.
- Cook the Quinoa: While the veggies roast, cook the quinoa according to package instructions (it's usually ½ cup quinoa with 1 cup water).
- Massage the Kale: Chop the kale into bite-sized pieces, then add to a large bowl with a drizzle of olive oil and a pinch of salt. Use your hands to massage the kale for 1–2 minutes until the leaves soften and turn a deeper green (this makes them tender and reduces bitterness).
- Make the Maple Tahini Dressing: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, water, salt, and black pepper until creamy. Add more water, 1 tablespoon at a time, to thin if needed.
- Assemble the Salad: Once ready to serve, layer the quinoa and kale as the base, then add the roasted sweet potatoes and crispy chickpeas. Sprinkle with vegan feta, dried cranberries, and pumpkin seeds. Toss with the maple tahini dressing until everything is coated. Serve immediately, or chill in the fridge for a few hours — it’s delicious both warm and cold!
- Serve: Enjoy immediately or chill in the fridge for a few hours. It’s delicious both warm and cold!
Notes
- Massage the kale: This step is key! Massaging the kale for just a minute or two will soften the leaves and remove that bitter flavor.
- Enjoy it warm or cold:Â This salad is cozy when served warm, but just as delicious chilled the next day. The flavors will deepen as it sits in the fridge…yummm!
- Meal prep tips: You can prep most of the ingredients ahead of time. Roast the sweet potatoes and chickpeas, cook the quinoa, massage the kale, and make the dressing. Keep everything in separate containers, then toss together just before serving!
