Kale Salad with Quinoa, Sweet Potatoes and Cucumber

Kale Salad with Quinoa, Sweet Potatoes and Cucumbers

Happy Monday! Becca here from Two Places at Once. I’m so excited to share my fist post on My Cooking Spot.

I’m a big fan of easy, healthy and hearty meals. A meal doesn’t need to take two hours to meet any of those criteria. I also like meals that can be eaten as leftovers. It’s way more affordable and you get to enjoy a delicious meal multiple times. Luckily, this kale salad with quinoa makes a huge portion and it super easy.

Kale Salad with Quinoa, Sweet Potatoes and Cucumbers

Kale and quinoa are two of my go-to ingredients for a salad. Kale is packed with nutrients and adds a crunchy punch to any salad. Plus, quinoa is full of protein! That means this salad with stick with you through the afternoon instead of leaving you hungry. The sweet potatoes get cooked until they’re perfectly creamy. And the cucumbers add a refreshing bite to finish off the salad.

Let’s not forget the pesto dressing though! It’s tart and slightly salt, which adds brightness to the whole mix. Honestly, I think I could eat this pesto on it’s own! It would make a great dip if you don’t feel like using it for a salad.

Kale Salad with Quinoa, Sweet Potatoes and Cucumbers

Kale Salad with Quinoa, Sweet Potatoes and Cucumber

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


    For the salad:
  • 1 large bunch of kale, washed, stems removed and roughly chopped
  • 1 large bunch spinach, washed and rough chopped
  • 1 cup cooked quinoa
  • 2 cucumber, peeled and diced into ¼ pieces
  • 2 sweet potatoes, peeled and diced into ½ pieces
  • 2 tablespoons olive oil
  • salt and pepper
  • For the dressing:
  • ½ cup basil leaves
  • ¼ cup parsley leaves
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 1 clove, garlic
  • salt and pepper


  1. In a large bowl, combine kale, spinach, cooked quinoa and cucumber. Set aside.
  2. In a separate bowl, toss the sweet potatoes with the olive oil, salt and pepper. Cook the sweet potatoes for 15 to 20 minutes in a medium skillet over medium heat. Once the sweet potatoes have softened, set aside and allow to cool.
  3. Meanwhile, make the dressing. Combine all ingredients in a food processor and pulse until smooth.
  4. To serve the salad, add the sweet potatoes to the kale mix and toss to combine. Either pour the dressing directly over the salad or reserve for individual servings.
  5. Adapted from Cookie + Kate

And there you have it! A few high quality, super nutrient-rich ingredients and you’ve got one tasty salad.

I’m so excited to be a part of My Cooking Spot. I can’t wait to share more recipes with y’all!



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Becca Davis is the blogger behind Two Places at Once. She’s a native Floridian living in Austin, TX. Becca grew up helping both her grandmother and mother in the kitchen. She’s a completely self-taught cook with a passion for baking. Through her blog, Becca tries to make the kitchen more accessible. She’s believes that cooking should be fun and doesn’t need to be complicated. Becca lives with her college sweetheart Bud, and their very opinionated cat, Libby.

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  1. I love easy and healthy meals, too! This salad looks perfect with all my favorite ingredients. I especially love the dressing. I’m sure those fresh herbs really makes this dish delicious 🙂

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