Warm Quinoa, Sweet Potato and Kale Salad

 A healthy, delicious and comforting quinoa salad with sweet potato, kale and pomegranate. A winter favorite! Vegan and naturally gluten free | Find the recipe on NotEnoughCinnamon.com

Eating healthy when travelling is not always easy. I want to taste the local food (including when it’s not that healthy!), try a few restaurants and most of the time, cooking is not an option so I can’t completely control what I’m eating.

And you know what? It’s ok! It’s what travelling is for too – discovering new things and stepping out of your routine for a moment. But with our move to Canada and our three-week vacations, well… that “moment” has been pretty long and to be honest, towards the end I was desperately craving healthy food. I was craving a nice home-cooked meal, full of good-for-you ingredients.

A healthy, delicious and comforting quinoa salad with sweet potato, kale and pomegranate. A winter favorite! Vegan and naturally gluten free | Find the recipe on NotEnoughCinnamon.com

MY LATEST VIDEOS

In my head, I was describing what would be one of the first thing I would cook when we arrive in Montreal and I finally have a kitchen. It would have quinoa, sweet potato and kale. Can you do healthier than that? I don’t think so. Then it would need a touch of color and freshness: pomegranate and red onions! I finally got to cook this meal a few days ago and it’s as delicious as I hoped it would be. The only thing I added was a simple orange-olive oil dressing. Here’s the improved recipe 🙂 Enjoy!

 A healthy, delicious and comforting quinoa salad with sweet potato, kale and pomegranate. A winter favorite! Vegan and naturally gluten free | Find the recipe on NotEnoughCinnamon.com

Warm Quinoa, Sweet Potato and Kale Salad


Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 386 kcal

Ingredients

  • 1/2 tbsp extra virgin olive oil
  • 1 medium/large sweet potato peeled, chopped
  • 1 tsp sweet paprika
  • 1 tbsp pure maple syrup
  • 3 packed cups kale stems removed, chopped
  • 3 cups cooked quinoa or 1 1/2 cups uncooked quinoa
  • 1/4 cup red onion chopped
  • 1 cup fresh pomegranate arils

Dressing

  • 1/4 cup fresh orange juice from about 1-2 oranges
  • 1 tbsp extra virgin olive oil
  • freshly cracked pepper
  • sea salt

Instructions

  1. If you don't have cooked quinoa, start with that. Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste. Transfer to a saucepan, cover with stock, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and set aside. (This will make a little bit more cooked quinoa than what you will need for the salad).
  2. Heat olive oil in a non-stick skillet. Add sweet potatoes and paprika. Season with sea salt and freshly cracked pepper, to taste. Stir to cover the sweet potatoes with the spice. Cook on medium heat until brown on the outside and soft on the inside, about 10 minutes. When they are almost ready, stir in maple syrup and finish cooking.
  3. Add kale and cook until wilted, about 5 minutes.
  4. Add 3 cups of cooked quinoa, stir and cook until warm.
  5. Turn off the heat and add onion and pomegranate.
  6. In a small bowl, whisk together orange juice and olive oil. Season with sea salt and freshly cracked pepper, to taste. Drizzle over warm salad, toss and serve immediately.

Recipe Notes

If making this salad ahead, add the dressing at the last minute. Quinoa will soak up all the moisture.

Nutrition Facts
Warm Quinoa, Sweet Potato and Kale Salad
Amount Per Serving (1 /4th)
Calories 386 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Sodium 39mg 2%
Potassium 828mg 24%
Total Carbohydrates 64g 21%
Dietary Fiber 7g 28%
Sugars 11g
Protein 12g 24%
Vitamin A 183.2%
Vitamin C 77.6%
Calcium 11.3%
Iron 22.1%
* Percent Daily Values are based on a 2000 calorie diet.

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
All Seasons Recipes Clean Eating Dairy Free Fall Recipes Gluten free Main Dishes Quick & Easy Meals Recipes Salads Vegan Vegetarian Winter Recipes
34 Comments
  1. The best kale recipe so far! I saw it on Pinterest and had a sweet potato so why not try it. I am so glad I did. Thank you so much for sharing.

    1. Hi Kim! Pomegranate arils are difficult to substitute because they have such a distinctive taste and texture. I think the closest thing that would work in this recipe would be dried cranberries, but again it won’t be quite the same. Hope this helps 🙂

  2. I made this for myself and loved it. Because I didn’t have quite all the ingredients, I added brussel spouts to fill in for not enough kale. I am not a fan of pomegranate so I did sub with dried cranberries and that did the trick. Since I was using for a main dish I added chicken and also some pecans. I know its not the pure form of the recipe, but thanks for getting me started….Yummo!

  3. I just made this for dinner and LOVED it. I added a dash of cayenne for that spicy-sweet combo and left out the OJ, also adding in glazed pecans. Thank you so much for sharing this recipe!

  4. I wonder if this recipe can be made more quickly using the trader joe microwaveable quinoa- I think each bag has 3 cups and cooks in 3 minutes(?) It just looks so healthy and yummy. And I love the idea of maybe adding chicken for a main dish or serving with a little chicken on the side. The orange dressing sounds incredible

    1. Oh definitely! Simply ignore step 1 and you’re good to go. Adding chicken is a great idea too! Hope you’ll enjoy this salad Barb 🙂

  5. This looks incredible! I don’t have quinoa but I’ve got a whole container full of couscous….do you think a substitution would work?

  6. This was a big hit with husband and the teen crowd in my house! I baked the sweet potato instead of frying (no oil in our house) and eliminated the maple syrup altogether (no sugar either if possible). One orange gave plenty of juice and left out the oil, salt & pepper. Still very delicious! Thanks for making it available!

    1. So glad to hear you all loved this recipe – and thanks for sharing your ajustements, I’m sure it will be helpful to other people 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *