Choosing Health Kale, Quinoa & Roasted Roots Salad Recipe


Kale, Quinoa and roasted roots salad This was a hit when I brought it to Easter Dinner with the family – enjoy!


  • 1 Bunch organic kale – washed and chopped
  • 4 beets – peeled and diced
  • 2 large sweet potatoes – peeled & diced
  • 1 red onion- peeled and diced
  • 2 tbsp olive oil
  • 1 cup quinoa cooked and cooled
  • 3/4 cup dried organic berries (I use ones pictured below or can use dried cranberries or other dried fruit)



  • 1 cup olive oil
  • Juice from one large lemon
  • 1 tbsp raw honey
  • Fresh ground sea Salt and pepper
  • 2 cloves garlic minced


  1. Preheat oven to 450 degrees
  2. Place diced beets, sweet potatoes and red onion onto a cookie sheet and drizzle with olive oil.  Toss to coat.  Roast until golden brown and caramelized- 25-40 minutes. Let cool.
  3. Cook quinoa and allow to cool.
  4. Wash kale thoroughly, chop and place in a large salad bowl.
  5. Add all salad ingredients to bowl.
  6. Prepare dressing in a separate bowl-Mixing all ingredients and then pouring over salad and tossing to coat.

*I think this salad would be delicious with added crunch!  Try adding your favourite nuts or seeds toasted, then removed from heat.  Add a splash of Tamari and cool.  Enjoy!

Kale salad dressing recipe

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