Fall Quinoa Salad with Kale, Sweet Potato & Maple Tahini Dressing

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4-6 1x
  • Category: Salad, Gluten Free, Vegan


  • 1 cup quinoa, rinsed and drained
  • 1 medium sweet potato, peeled and cut into cubes (4 cups)
  • Olive oil
  • Salt
  • 1/4 teaspoon black pepper
  • 4 cups chopped kale, I used curly kale
  • 1/2 teaspoon lemon juice
  • 1/3 cup chopped toasted walnuts
  • 1/3 cup dried cranberries

Maple Tahini Dressing:

  • 1/2 cup plus 2 tablespoons tahini
  • 1/4 cup water
  • 2 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Place the chopped kale into a large bowl and add lemon juice, 1/2 teaspoon olive oil and 1/2 teaspoon salt. Massage the kale for about 1 minute and place in refrigerator until ready to use.
  2. Cook the quinoa according to package directions. Pre-heat the oven to 350 degrees Fahrenheit. Toss the sweet potato with 1 teaspoon olive oil, 1/2 teaspoon salt and black pepper. Roast the sweet potatoes until fork tender, 25-30 minutes, flipping once.
  3. Add all dressing ingredients to a jar and whisk until combined. Add the quinoa, sweet potato, walnuts and dried cranberries to the bowl with the kale and mix until everything is combined. You can either add the dressing to the big bowl of salad and mix it in or add the dressing to each individual serving of salad.