Sweet Potato Apple Kale and Quinoa Salad

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Sweet Potato Apple Kale and Quinoa Salad

This flavorful sweet potato apple kale and quinoa salad proves that salads don't have to be bland. Loaded with flavor from fresh ingredients – it makes for a satisfying lunch or quick dinner!

Prep Time5

Total Time5

Course: Dinner, Lunch

Cuisine: American

Servings: servings

Calories: 614kcal

Author: Christina

Ingredients

Salad

3 cups chopped kale
2 cups cooked quinoa
2 cups chicken shredded or chopped
1 cup chopped apple
2 cups chopped sweet potatoes
⅓ cup raisins
⅓ cup walnuts chopped

Lemon Herb Vinaigrette

⅓ cup olive oil
1 Tablespoon Dijon mustard
1 lemon juiced
1 Tablespoon pure maple syrup
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried parsley
¼ teaspoon garlic powder

Instructions

Make the Salad: Add the kale to a large bowl, massage with your hands for a few seconds – find out why in the post above. Add the remaining ingredients to the bowl and stir together.
Make the Dressing: There's 3 ways you can make the dressing – do what works best for you. 1) Whisk together all the ingredients in a small bowl, 2) Add the ingredients into a jar with a lid, like a mason jar, and shake together, or 3) Add the ingredients to a food processor and pulse for a few seconds.
Pour dressing over salad and toss to coat everything evenly. Sometimes I don’t use ALL the dressing– use the amount you like.
Store leftover dressing and salad in the refrigerator for up to 2 weeks.

Notes

Make Ahead Instructions: This salad can be made up to 4 days in advance, with or without the dressing. Since the salad base is kale, the salad doesn't become soggy like regular lettuce.
Kale: You can substitute with fresh spinach if you prefer.
Dressing: You can use any type of dressing you prefer.

Nutrition