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gluten free Sweet Potato Quinoa Salad with kale

Roasted Sweet Potato Quinoa Salad with Zesty Lime Dressing

  • Total Time: 40 minutes
  • Yield: 4


A deliciously sweet and zesty Roasted Sweet Potato Quinoa Salad recipe all dressed up in a zesty lime vinaigrette. Fluffy white quinoa dressed in a zesty lime dressing with roasted sweet potato, cranberries, and kale made into a pretty fantastic and easy-to-make salad.


  • 1 medium-large sweet potato, washed, peeled and cut into 1 cm chunks (about 3 cups sweet potato)
  • 1 tablespoon olive oil
  • Salt and Pepper
  • 1/2 cup dried quinoa
  • 1 cup water or stock
  • 1 cup finely chopped kale (optional but recommended)
  • 1/2 cup dried cranberries
  • 1/2 cup fresh herbs, roughly chopped (I like an equal combination of cilantro and parsley)
  • 1/4 cup finely chopped onion (I like red or green onion)
  • 23 tablespoons raw pumpkin seeds

For the Dressing:

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon apple cider vinegar (or use more lime juice)
  • 1 tablespoon honey (or try maple syrup or agave, if vegan)
  • 1/8 teaspoon (each) ground cinnamon, ground cumin, ground cayenne pepper
  • 1/8 teaspoon sea salt, or to taste


For the Roasted Sweet Potatoes:

  1. Preheat oven to 400F and line a baking sheet with parchment or a baking mat for easy clean up.
  2. Transfer the chopped sweet potato to the baking sheet and drizzle with 1 tablespoon of oil. Gently toss the sweet potatoes with your hand to coat. Lightly season with a sprinkle of salt and pepper. Cover the sweet potatoes loosely with a piece of foil and bake for 20 minutes, or when the potatoes are tender.
  3. Remove from the foil covering and let potatoes cool slightly before handling.

For the Quinoa:

  1. While the sweet potatoes are roasting, add dried quinoa and cooking liquid (water or stock) to a pot over high heat. Bring to a boil, then reduce heat to low and cover pot with a tight-fitting lid.
  2. Let the quinoa cook for 10-12 minutes or until fluffy and no water remains (or follow package directions).
  3. Remove from heat and let cool slightly in pot before handling.

For the Dressing:

  1. While the quinoa is cooking, add oil, lime juice, vinegar, honey (or sweetener of choice), spices and salt to a bowl or mason jar. Whisk or shake until the salad dressing comes together. Adjust sweetness, salt or lime to taste, if needed. Set aside.

For the Salad:

  1. In a large mixing bowl, add the slightly cooled sweet potatoes, slightly cooked quinoa, chopped kale, cranberries, onions and fresh herbs.
  2. Pour the dressing over top of the veggies and quinoa. Gentle stir to combine, ensuring everything is evenly coated. Season with additional salt and pepper, if needed.
  3. Garnish with raw pumpkin seeds on top.
  4. Serve immediately or store in the fridge for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes