You’ll probably want to bookmark Almond Cranberry Oatmeal Cookies and Sushi Salad as well.

Why This Quinoa Salad with Roasted Sweet Potatoes Works So Well

I’ve made this quinoa salad with roasted sweet potatoes more times than I can count. The magic is in the contrast: creamy sweet potatoes, chewy dried cranberries, and kale that gets a tangy balsamic roast. It’s a fall salad that feels hearty enough for dinner but light enough for lunch.

3 Reasons You’ll Love This Healthy Quinoa Salad

The black quinoa adds a nutty flavor and stays fluffy, not mushy.
Roasting the kale with balsamic vinegar gives it a crispy, tangy edge that makes you forget it’s kale.
It comes together in under an hour with minimal hands-on work.

Key Ingredients for a Great Roasted Sweet Potato Kale Salad

Black quinoa: It has a slightly earthier, nuttier taste than white quinoa and holds its shape better after cooking. You can substitute white or tricolor quinoa, but black gives the best texture contrast. Rinse it well to remove the natural bitter coating.
Sweet potatoes: Look for firm, orange-fleshed sweet potatoes. They roast up creamy and sweet. Cut them into even 1-inch cubes so they cook at the same rate. No need to peel if you scrub them well.
Balsamic vinegar: Use a good-quality balsamic for the kale and the dressing. A cheaper one can be too sharp. The vinegar reduces slightly in the oven, concentrating its sweetness.

Kitchen Tools for This Easy Quinoa Salad

Large baking sheet (for roasting vegetables and kale)
Medium saucepan with lid (for cooking quinoa)
Fine-mesh strainer (for rinsing quinoa)
Large mixing bowl (for combining everything)

Tips for Making the Best Balsamic Quinoa Salad

Spread the sweet potatoes and onion in a single layer on the baking sheet. If they’re crowded, they’ll steam instead of caramelizing. Stir them halfway through for even browning. For the kale, keep an eye on it after 10 minutes, it can go from crispy to burnt quickly. Let everything cool to room temperature before mixing. Warm kale will wilt too much and make the salad soggy. Also, fluff the quinoa with a fork after it rests, then let it cool completely before adding to the bowl.

Quinoa Salad Variations to Try

If you’re not vegan, crumbled feta or goat cheese adds a creamy tang that plays well with the sweet potatoes. Swap the dried cranberries for dried cherries or chopped apricots for a different sweet-tart note. For more protein, toss in a can of drained chickpeas or some leftover shredded chicken. You can also use white quinoa instead of black, just adjust the cooking time slightly (white quinoa cooks faster, about 12 minutes simmering).

What to Serve with This Fall Quinoa Salad

This salad works as a main dish for a light dinner, especially with a slice of crusty bread to soak up the balsamic dressing. For a heartier meal, serve it alongside roasted chicken or grilled salmon. I also like to top it with toasted pecans or pumpkin seeds for extra crunch. A sprinkle of fresh parsley or chives brightens it up.

How to Store Leftover Quinoa Salad

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The kale will soften over time, but the flavors meld together nicely. I like to bring the salad to room temperature before serving again, straight from the fridge, the quinoa can feel a bit firm. If it seems dry, drizzle a little extra balsamic vinegar or a splash of olive oil and toss.

Quinoa Salad with Roasted Sweet Potatoes FAQs

Can I use regular quinoa instead of black?

Yes, white or tricolor quinoa works. Black quinoa has a nuttier flavor and firmer texture, but any type will do. Adjust cooking time: white quinoa simmers for about 12 minutes, black for 15.

Can I make this salad ahead of time?

Absolutely. Roast the vegetables and cook the quinoa up to a day ahead. Store them separately in the fridge. Toss everything together with the cranberries and balsamic just before serving to keep the kale from getting too soft.

How do I keep the kale from getting soggy?

Roast the kale on a separate baking sheet and let it cool completely before mixing. Also, don’t dress the salad until you’re ready to eat. The balsamic vinegar will soften the kale over time, so add it at the last minute.

Can I add a protein?

Yes, grilled chicken, salmon, chickpeas, or tofu all work well. Add them when you combine the salad so they get coated in the balsamic dressing.

Recipe

Quinoa Salad with Roasted Sweet Potatoes, Kale, Dried Cranberries, & Red Onion

A healthy, vegetarian, vegan, gluten-free salad with roasted sweet potatoes, kale, red onion, dried cranberries, and black quinoa. Perfect as a main dish or side dish, especially for fall.

easyVegan

Servings

202 kcal

Calories

Ingredients

Servings

2 sweet potatoes, peeled and chopped
0.5 red onion, sliced
1 tbsp olive oil
to taste salt and pepper
3 cup kale

5 tbsp balsamic vinegar, divided
1 cup uncooked black quinoa
2 cup water
pinch salt
0.5 cup dried cranberries

Instructions

1
Preheat oven to 400 degrees F. Place sweet potatoes and red onion slices in a medium bowl. Drizzle with olive oil and season with salt and pepper. Toss together and then put them on a large baking sheet. Bake in the oven for 30 minutes, or until sweet potatoes are tender. Stir a few times while baking.
2
Drizzle kale with 2 tablespoons of balsamic vinegar. Season with salt and pepper and place on a baking sheet. When the sweet potatoes and onions have been in the oven for 15 minutes, put the kale in the oven. Bake for 15 minutes, or until kale is wilted and starting to get a little crispy.

3
While the vegetables are roasting, make the quinoa. Using a strainer, rinse the black quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
4
When the vegetables are done roasting, let them cool to room temperature. Chop up the red onion slices and kale. In a large bowl, combine quinoa, sweet potatoes, red onion, and kale. Drizzle the salad with remaining three tablespoons of balsamic vinegar and add in the dried cranberries. Stir to combine. Season with salt and pepper and serve.

Nutrition (per serving)

202kcal

Calorie breakdown

Protein15%32 kcal

Fat33%69 kcal

Carbohydrates52%111 kcal

How this was calculated — 10 of 10 ingredients matched

sweet potatoesSweet potato leaves, raw1 kcal

red onionOnions, red, raw0 kcal

olive oilOil, corn, peanut, and olive133 kcal

salt and pepperPeppers, sweet, red, cooked, boiled, drained, with salt0 kcal

kaleKale, raw252 kcal

balsamic vinegarVinegar, balsamic66 kcal

uncooked black quinoaQuinoa, cooked288 kcal

waterWater, bottled, generic0 kcal

saltSalt, table0 kcal

dried cranberriesCranberry, low bush or lingenberry, raw (Alaska Native)66 kcal

Serving size ≈ 414 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: dairyFree, fall, gluten-free, glutenFree, healthy, nutFree, Oven Baked, salad, vegan, vegetarian

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