Fall Sweet Potato, Kale + Quinoa
Salad with Maple Dressing
This Fall Sweet Potato, Kale, and Quinoa Salad is everything you love about the season in one colorful bowl — tender baby kale, creamy roasted sweet potatoes, nutty quinoa, and a sweet-tangy maple dressing. Add a sprinkle of dates, crunchy pecans, and shaved Parmesan, and you’ve got an irresistible autumn salad that’s hearty, healthy, and full of flavor.
Why You’ll Love This Salad
Crisp baby kale is the secret to this recipe. It’s tender, mild, and ready to enjoy right out of the bag — no massaging or cooking required. Combine it with fluffy quinoa, a protein-packed and gluten-free grain that pairs beautifully with roasted sweet potatoes for a comforting base.
Then, for the perfect contrast of textures and flavors, toss in toasted pecans (or walnuts, if you prefer) and chopped dates for natural sweetness. Finally, the maple dressing ties it all together — a perfect balance of sweet and tangy.
And don’t forget the Parmesan! Its salty, nutty flavor complements the sweet dressing and rounds out the dish beautifully.
Fall in a Bowl: Why Cooking with the Seasons Matters
When in doubt...
Roast up more sweet potatoes than the recipe calls for.
If have your oven on and more room on your baking sheet tray, so do it. They save well in a glass container in your refrigerator.
Add them to your next pasta meal, another favorite salad or even reheat and enjoy on their own.
Fall recipes to make today.
Fall Sweet Potato, Kale + Quinoa Salad with Maple Dijon Dressing
- Total Time: 27 minutes
- Yield: 2-4 1x
Description
My current favorite Fall salad with all the soft sweet potatoes, crisp baby kale and the best sweet maple dressing.
Ingredients
- 1-2 medium sweet potatoes, small diced
- 2 tablespoons olive oil
- 1 tablespoon butter
- salt and pepper, to season
- 1 cup cooked quinoa
- 4 heaping cups baby kale
- 1/3 – 1/2 cup grated Parmesan cheese
- 10 dates, roughly chopped
- 1/2 cup pecans
Maple Dijon Dressing
- 2 heaping tablespoons Dijon dressing
- 1/3 cup olive oil
- 1/4 cup white wine or Champagne vinegar
- 1/4 cup real maple syrup
- 1 small shallot, finely minced
- 1 garlic clove, finely minced
- 1 pinch each salt and black pepper
Place all dressing ingredients in a small jar with a lid and shake to combine.
Instructions
- Preheat your oven to 425F.
- Place the diced sweet potatoes on a baking sheet tray. Drizzle with the olive oil and butter (just place the pad of butter in the middle of the pan). Sprinkle generously with salt and pepper.
- Roast the sweet potatoes for 8-14 minutes or until soft in the center and slightly brown on the outside. Remove from the oven and let cool slightly.
- To assemble the salad, I like to mix the quinoa, kale and Parmesan together in a large mixing bowl. Then place the desired amount of greens and grains into a serving bowl. Top with the dates and pecans.
- Drizzle the dressing on top and enjoy.
- Prep Time: 15
- Cook Time: 12
- Category: vegetarian
- Method: oven
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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2 Responses
Could you use squash instead of sweet potato?
Yes of course. That would be delicious too!