Kale Sweet Potato Salad (Vegan)

Nov 11, 2020 (Last updated Mar 13, 2024) by Hannah Sunderani

Kale Sweet Potato Salad (Vegan)

Craving a gorgeous kale sweet potato salad? This roasted sweet potato kale salad is one of our favourites in the fall and winter months. With it’s warm potatoes, quinoa, goji berries and a spiced moroccan citrus vinaigrette. It’s the perfect wholesome and nutritious way to warm you up! 

My husband and I absolutely adore this salad. It’s quick enough to make on busy nights, but beautiful enough to bring to Holiday celebrations. 

All-in-all, it’s a wholesome vegan salad guaranteed to impress even the pickiest of eaters! 

This Cozy Salad is…

• Vegan
• Wholesome
• Newbie-Cook Approved 
• Perfect starter or side dish
• Gorgeous
• Meal prep friendly 
• Gluten-free
• Moroccan-inspired 

Ingredient Notes 

One of my favourite things about this plant-based salad recipe is how simple and wholesome the ingredients are. You should be able to find them at your local grocery store year round! 

Here are the basics you’ll need for this recipe: 

• Quinoa – This whole grain (or seed if we’re being technical!) is one of my favourites to incorporate into salads because it’s a complete protein and adds a nice texture to the mix. It also helps turn a salad from a light lunch to a hearty main. 
• Sweet Potatoes – The key to delicious sweet potatoes is roasting them with a blend of warm and fragrant spices. You won’t be able to resist! 
• Chickpeas – A simple plant-based protein that’s neutral in flavor and adds additional protein and fiber.  
• Kale – I like to use curly kale in this recipe because it’s really hearty and delicious, but you can substitute any kale of your choice! Try Tuscan kale, Lacinato kale (dino kale), or even baby kale for a lighter, more tender salad.  
• Goji berries – Another superfood I highly recommend sprinkling on your salad. The dried berries add a pop of brightness and sweet, tart flavour that compliments the dressing and sweet potato spices. 
• Homemade Citrus Vinaigrette – Every good salad is dressed with a delicious salad dressing and this salad dressing is perfectly spiced. 

So, let me tell you exactly how to make this gorgeous vegan kale sweet potato salad, so that you can get indulging pronto!

Add-ins and Variations 

• Use another plant-based protein – ​Chickpeas are my favourite in this salad, but don’t be afraid to switch it up and substitute your personal favourite. Try my Oven-Baked Tofu Cubes, Roasted Tempeh, or Roasted Chickpeas!
• Add creamy vegan cheese – I love the simplicity of this plant-based salad, but if you’re looking for a boost of flavour, I highly recommend sprinkling on my Vegan feta cheese. 
• Try another salad dressing – The Moroccan Citrus Vinaigrette compliments the spices in the roasted sweet potatoes, but if you’d like, switch up the dressing! Try my Balsamic Vinaigrette Recipe or a raspberry vinaigrette. Or, add a creamy dressing like a tahini dressing or Vegan Honey Mustard Dressing. 
• Goji berries variations – Use another dried fruit such as dried cherries, dried cranberries, or golden raisins.
• Add nuts or seeds – ​If you love a healthy crunch in your salads, add a sprinkle of pumpkin seeds, sunflower seeds, or chopped almonds! 

Cook this recipe with me!

Make this Kale Sweet Potato Salad recipe with my on my YouTube Cooking Show. I’m sharing 3 Must-Have Sweet Potato Recipes including this healthy salad. You won’t believe how easily it comes together!

How to Make a Kale Sweet Potato Salad

To start, cook the quinoa! Combine the quinoa and water together in a saucepan and bring to a boil. Once boiling, reduce the heat until the quinoa is just simmering and cook for another 12 to 15 minutes. When ready, the quinoa will have absorbed all of the water and be easily fluffed with a spoon. Cover with a kitchen towel, then the lid and set aside.

Next, roast the sweet potatoes! Chop the sweet potatoes into small bite-sized cubes and add to a large mixing bowl. Drizzle with olive oil, sea salt, cinnamon, cumin and coriander. Mix to combine and evenly coat. 

Spread the spiced sweet potato cubes on a parchment lined baking tray and bake for 35 minutes, or until the sweet potatoes are fork tender and golden on the edges. 

While the sweet potatoes roast, prepare the Moroccan Citrus Vinaigrette!

Finally, assemble the salad! In a large bowl, add the chopped kale, rinsed chickpeas, goji berries, cooled quinoa and roasted sweet potatoes. Drizzle with the Citrus Vinaigrette and toss to combine. 

Season with a pinch of salt, black pepper, and red pepper flakes to taste, then dig in! 

Prep Ahead Options 

Salads are one of my favourite meals to prep in advance. They’re nutritious, easy to customize, and can be extremely hearty and protein rich (Check out my four favourite vegan protein salads on my Youtube Channel)! 

When meal prepping this vegan Kale Salad, store the following ingredients in separate meal prep containers: 

1. Moroccan Citrus Vinaigrette 
2. Quinoa
3. Sweet Potatoes 
4. Kale 
5. Chickpeas
6. Goji Berries

Wash and prep them fully, allow them to cool, if necessary, then store in separate containers.

If meal prepping for lunch, you can assemble the full salad the night before – just leave the dressing stored in a separate container like a mason jar on the side! 

Storage Instructions 

Once this kale salad recipe has been tossed with the vinaigrette, it will only last for about 24 hours. 

If the dressing remains on the side, these salad ingredients can be stored for 3-4 days in an airtight container in the refrigerator. Refer to my prep ahead tips above for optimal preservation and freshness. 

Recipe FAQs 

Should you cook kale before putting in a salad?

It depends on the recipe of course, but in this salad recipe, the raw kale is meant to be served freshly chopped! If you are looking for cooked kale recipes, you might love these No-Fail Crispy Kale Chips or this Mango Coconut Quinoa with roasted kale. 

How do you make kale less bitter for salad?

When raw, some people can find kale to be bitter or difficult to chew. To soften kale and make it taste less bitter in your salads, lightly massage it with a drizzle of olive oil or fresh lemon juice until the tough, fibrous layers begin to break down. 

Should I boil my sweet potatoes before roasting?

You can, but it’s not necessary! With a 35 minute bake, the sweet potatoes will become nice and tender on their own. If you have some pre-boiled sweet potatoes in the refrigerator you’d like to use up, feel free to chop them up and roast them until just crispy! 

The bake time will be much shorter (about 15 minutes), but this is a great way to repurpose leftovers. 

More Plant-Based Salad Recipes You Might Love: 

• Easy Vegan Protein Salads
• Spring Mix Salad with Lemon Baked Tofu
• Kale and Quinoa Salad
• Vegan Caesar Salad
• 20-Minute Strawberry Spinach Salad & Balsamic Dressing

I hope you love this vegan Kale Sweet Potato Salad as much as I do! If you do make this recipe, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

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GFNF

Kale Sweet Potato Salad (Vegan)

5 from 4 votes

By Hannah Sunderani

This Kale Sweet Potato Salad is perfect for the fall and winter months and perfectly spiced with a Citrus Vinaigrette. Healthy, vegan and gluten-free.

Print Recipe Pin Recipe

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Serves 6 people

Ingredients

Spiced sweet potatoes:

• 4 sweet potatoes (1 lb)
• 3 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp cinnamon
• 1/4 tsp cumin
• 1/2 tsp coriander dried

Salad ingredients:

• 6 cups chopped kale
• 1 can (400 ml) chickpeas , strained and rinsed
• 2 cups cooked quinoa (see notes for cooking quinoa)
• 1/3 cup goji berries
• pinch chili flakes
• pinch sea salt and pepper to taste
• 1 batch moroccan citrus vinaigrette

US CustomaryMetric

Instructions

• Start with making the moroccan citrus vinaigrette if you haven't already done so. Set aside.

Make the spiced sweet potatoes:

• Preheat oven to 200C/400F. Chop the sweet potatoes into small bite-sized cubes and toss in a large mixing bowl. Drizzle with the olive oil, sea salt, cinnamon, cumin, and coriander. Mix to combine.
• Line baking tray with parchment paper and transfer the sweet potatoes onto the tray, ensuring they are not overcrowded. (You might need two baking trays for this). Roast for 35 minutes, or until sweet potatoes are golden and you can easily poke into the middle with a fork.

Assemble the salad

• In a large mixing bowl combine the chopped kale, chickpeas, quinoa, goji berries, and sweet potatoes. Drizzle with the Moroccan Citrus Vinaigrette and toss to combine. Optional to add more red pepper flakes, sea salt and pepper to taste.

Watch The Video

Notes

If cooking the quinoa: you will need 1 cup of uncooked quinoa and 2 cups of water. In a saucepan combine the quinoa and water. Bring to a boil, then reduce to simmer and cook for 12-15 minutes. Fluff with a spoon and cover with a kitchen towel. Let cool.

Approvals

Nutrition

Calories: 400kcal | Carbohydrates: 54g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Sodium: 386mg | Potassium: 772mg | Fiber: 7g | Sugar: 9g | Vitamin A: 22808IU | Vitamin C: 29mg | Calcium: 88mg | Iron: 3mg

DID YOU

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See more step-by-step instructions by visiting the recipe story here!