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This Kale Candy Potato Quinoa Salad places a smoky-spicy twist on a traditional winter salad! Roasted candy potatoes, crispy chickpeas, chopped kale, and quinoa are drenched in a daring lemon-chipotle dressing to present you a healthful meal with thrilling flavors. Vegan and Gluten-Free.
Chilly climate is not any match for this heat and hearty Kale and Candy Potato Quinoa Salad. With tender kale, roasted candy potatoes, crunchy chickpeas, and fluffy quinoa tossed in a tangy chipotle dressing, this facet dish or mild lunch has what it takes to heat you up from the within out. Get pleasure from it through the holidays or make it year-round for meal prep!
Desk of Contents
- Heat Up with this Hearty Winter Salad
- What You Want for this Roasted Candy Potato Salad
- Find out how to Make Quinoa Salad with Kale and Candy Potatoes
- Serving Recommendations
- Find out how to Retailer Kale Candy Potato Quinoa Salad
- Substitutions and Variations
- Recipe FAQs
- Kale & Candy Potato Quinoa Salad Recipe
Heat Up with this Hearty Winter Salad
This Kale & Candy Potato Quinoa Salad is a light-but-still-hearty meal that can pull you out of a consolation meals coma. Like lots of different winter salads, it options roasted candy potatoes and crunchy roasted chickpeas tossed with a mattress of tender kale. What helps it stand out among the many relaxation, although, is a touch of smoky warmth due to chipotle peppers!
Seasoning the veggies and making the French dressing with chipotle peppers in adobo sauce is what provides this salad a slight Tex-Mex taste and comfortable taste. Heat, smoky, a little bit spicy, and tremendous satisfying, it’s a vibrant and crowd-pleasing facet dish you may carry to the vacation dinner, get pleasure from as a light-weight meal, or make for meal prep.
What You Want for this Roasted Candy Potato Salad
This isn’t your common vegan winter salad! Sure, just a few seasonal classics present up, however there’s one secret ingredient that provides an explosion of recent and thrilling flavors. These are the important thing components you want:
- Chickpeas: use canned chickpeas for comfort, however be sure to empty and dry them very well first. Dry chickpeas get the crispiest when roasted within the oven.
- Quinoa: I really like a hearty fall and winter salad, and cooked quinoa is the right grain to bulk up each chunk.
- Candy Potato: identical to butternut squash and pumpkin (two nice substitutes for the potatoes right here, btw), roasting candy potatoes within the oven caramelizes their pure sugars to make them irresistibly nutty, candy, and earthy.
- Chipotle Peppers in Adobo Sauce: the key ingredient! It’s my secret weapon for immediately including a savory, smoky pop of taste to salads, casseroles, chili, and a lot extra. You should purchase canned chipotle peppers in adobo sauce within the worldwide or Mexican aisle of most grocery shops, in Latin markets, or on-line.
- Kale: a hearty salad requires hearty leafy greens, and curly or lacinato kale couldn’t be extra excellent. For those who favor one thing lighter, you should utilize spinach or arugula as an alternative.
- Lemon Chipotle Salad Dressing: olive oil, lemon juice, chipotle peppers, garlic, agave, and kosher salt remodel right into a smoky, tangy, and barely candy dressing.
Find out how to Make Quinoa Salad with Kale and Candy Potatoes
- Cook dinner the quinoa in a pot of boiling salted water till the entire water is absorbed. Fluff with a fork and put aside to chill.
- Toss the dried chickpeas with the adobo sauce, garlic powder, and olive oil till they’re nicely coated. Lay them on one half of a baking sheet. Add the candy potato cubes to the empty bowl and season with the remaining adobo sauce, garlic powder, and olive oil. Switch to the opposite half of the baking sheet and season each with salt.
- Roast the potatoes and chickpeas till the potatoes are evenly browned across the edges and the chickpeas are crispy.
- Add the salad dressing components to a jar, seal the lid closed, and shake till it’s emulsified.
- Add the kale to a big salad bowl and pour the dressing over high. Use clear palms to therapeutic massage the dressing into the kale till it wilts. Add the cooked quinoa, roasted candy potato, chickpeas, onion, and parsley to the bowl and toss to mix.
- Garnish with pepitas and serve the salad instantly or chill it within the fridge for quarter-hour to permit the entire flavors to return collectively.
Caitlin’s Cooking Ideas
- Roast the candy potatoes and chickpeas on the highest rack within the oven: This can assist caramelize the candy potatoes and crisp the chickpeas completely with out burning.
- The key to tender and flavorful kale? Therapeutic massage it! Kale is a hearty and naturally bitter-tasting leafy inexperienced. It isn’t the simplest to eat uncooked, however whenever you get in there along with your palms and therapeutic massage the dressing into the leaves, they turn out to be mushy, tender, and attractive.
- Make a double batch of salad dressing: It’s at all times a good suggestion to have a second batch of this dressing prepared in your fridge! It provides a pleasant tangy heat to every kind of fall and winter salads, like this Roasted Butternut Squash Salad or this Fall Farro Salad.
Serving Recommendations
This roasted candy potato and kale salad is a implausible facet dish or mild lunch. The quinoa and roasted chickpeas assist preserve you full, however you may simply flip it right into a extra satisfying meal by topping every serving along with your favourite plant protein, like this Rosemary Garlic Tofu, these Crispy Garlic Soy Curls, or this Smoky Tempeh.
For those who plan on serving it as a facet dish, I like to recommend pairing it with cozy essential dishes, like this Vegan Tofu Turkey, this Mushroom Pot Pie, or this Vegan Lentil Loaf. It’s certain to be a success at your Thanksgiving dinner as nicely! For those who want pairing concepts, take a look at my listing of 32 Vegan Thanksgiving Recipe Concepts.
For those who’re in search of extra hearty fall and winter salad recipes, you’ll additionally love this Curry Kale Salad with Chickpeas & Almonds, this Lentil Pomegranate Salad, and this Roasted Vegetable Salad with Smoky Tempeh!
Find out how to Retailer Kale Candy Potato Quinoa Salad
This salad is greatest loved inside just a few hours of being assembled. If you find yourself with leftovers, switch them to an hermetic container and retailer them within the fridge. Get pleasure from inside 5 days for the perfect style and texture.
Wish to make it for meal prep? Preserve the roasted chickpeas and candy potatoes, cooked quinoa, salad dressing, and kale/parsley/onions in separate hermetic containers within the fridge for as much as 3 days. Toss all the pieces collectively proper earlier than serving and luxuriate in!
Substitutions and Variations
- Elective Add-Ins: Double up on the roasted vegetable goodness by including roasted beets, butternut squash, or pink peppers to the salad. Or, for a touch of sweetness, add a handful of dried cranberries, diced apples, pears, or pomegranate seeds.
- Quinoa Substitute: If quinoa isn’t your favourite, use one other hearty, nutty complete grain as an alternative, like cooked brown rice or farro.
- Salad Dressing Choices: If the spicy salad dressing isn’t your factor, swap the dressing on this recipe for a tangy, barely sweeter dressing, like my Sesame Miso Dressing, this Tahini Dressing, or this Easy Balsamic French dressing.
- Topping Choices: For those who don’t have pepitas, garnish the salad with sunflower seeds, slivered almonds, chopped walnuts, or pecans as an alternative.
Recipe FAQs
Personally, I feel this salad is greatest loved when the roasted veggies are nonetheless heat, however it’s scrumptious each heat and chilly. For those who plan to eat this chilly later, retailer the chickpeas individually within the fridge in order that they keep crispy.
The chipotles in adobo give the dressing a medium spicy kick. For those who favor a milder dressing, exchange the chopped chipotle peppers with 1/4 to 1/2 teaspoon of chipotle powder.
Get pleasure from! For those who make this recipe and determine to share it on Fb or Instagram, don’t overlook to tag me @FromMyBowl + #FromMyBowl! I might additionally find it irresistible should you might go away a remark beneath with a recipe score! Thanks for the help 😊
For the Salad:
- 1 15 ounce can chickpeas, drained and rinsed
- 3/4 cup dry quinoa
- 1 massive candy potato peeled and diced into 1/2” items
- 1 tablespoon adobo sauce divided (from the canned chipotles)
- 1 teaspoon garlic powder divided
- 2-3 tablespoons olive oil divided
- 1/2 teaspoon kosher salt or to style
- 1 bunch curly or lacinato kale de-stemmed and minimize into bite-sized items
- 1/4 cup finely diced pink onion or shallot about 1/4 pink onion or 1 small shallot
- 1/2 cup flat leaf parsley chopped (about 1/2 small bunch)
- 1/4 cup pepitas for topping
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Prep: Preheat the oven to 420F and set a big baking sheet apart. Place the drained chickpeas on a clear kitchen towel and pat dry.
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Cook dinner the Quinoa: Rinse the quinoa and let drain, then add to a pot with 1 1/2 cups water (350 ml) and a pinch of salt. Carry to a boil over excessive warmth, then cowl and cut back the warmth to medium-low. Simmer for quarter-hour, then flip the warmth off and let sit for five minutes earlier than fluffing; put aside to let cool.
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Season: Add the dried chickpeas to a medium bowl together with 1/2 tablespoon of adobo sauce, 1/2 teaspoon garlic powder, and 1 to 1 1/2 tablespoons of oil. Combine nicely, then switch to at least one half of the ready baking sheet. Add the candy potato to the blending bowl and season with the remaining 1/2 tablespoon of adobo sauce, 1/2 teaspoon garlic powder, and 1-1 1/2 tablespoons of oil. Switch to the opposite half of the baking sheet. Sprinkle 1/2 teaspoon of salt over the candy potatoes and chickpeas, or to style.
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Roast: Roast on the highest rack of the oven for 25 to half-hour, flipping each the candy potatoes and chickpeas after quarter-hour of prepare dinner time.
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Dressing: Add the oil, lemon juice, chipotle peppers, garlic, agave, and salt to a small jar. Seal and shake nicely, till emulsified. Put aside.
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Mix: Add the kale to a big bowl and pour the dressing over it; therapeutic massage with clear palms till translucent and contracted by about half. Add the cooked quinoa, roasted candy potato, chickpeas*, onion, and parsley to the bowl. Toss to mix and season with salt and pepper to style, if essential. *Observe: should you plan on having leftovers, I like to recommend storing the chickpeas individually and sprinkling them proper on high of the salad so they continue to be crunchy.
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Serve & Retailer: High with pepitas and serve instantly, or let sit within the fridge for quarter-hour to sit back and permit all flavors to mix. Retailer leftovers in an hermetic container within the fridge for as much as 5 days.
- Chipotles in Adobo: You could find canned chipotles in adobo within the Worldwide or Mexican aisle of most grocery shops. For a milder warmth you too can omit the adobo sauce from the roasted greens and exchange the chopped chiles with 1/4 (gentle) to 1/2 teaspoon (medium warmth) of chipotle powder within the dressing.
Energy: 572kcalCarbohydrates: 71gProtein: 18gFats: 25gSaturated Fats: 3gPolyunsaturated Fats: 5gMonounsaturated Fats: 15gTrans Fats: 0.003gSodium: 1403mgPotassium: 865mgFiber: 14gSugar: 11gVitamin A: 8969IUVitamin C: 22mgCalcium: 121mgIron: 7mg
