Last Updated on September 2, 2025 by Christin Gillespie
This Roasted Broccoli & Sweet Potato Quinoa Kale Salad with Maple Dijon Balsamic Dressing recipe is anything but average. Roasted veggies, fluffy quinoa, massaged kale, & a sweet, yet tangy maple Dijon balsamic dressing get tossed together to upgrade your evening. Full of flavor & healthy ingredients, this vegan salad will satisfy your palate!

Totally delicious & good for you, this Roasted Broccoli & Sweet Potato Quinoa Kale Salad with Maple Dijon Balsamic Dressing cannot be compared. It’s hearty, healthy, & hands down delish!
Roasted veggies, fluffy quinoa, massaged kale, & a sweet, yet tangy maple Dijon balsamic dressing (which goes perfectly with everything) make this vegan salad as delicious as it is nutritious.
Regardless if you’re aiming to include more veggies during the colder months, on the hunt for the perfect meal prep option, or just craving a hearty meal that fuels you right up, this salad delivers.
Why You’ll Love This Quinoa Salad Recipe
- Created with healthy vegan ingredients.
- Meal prep approved to enjoy nourishing meals throughout the week.
- Hearty, without being heavy.
- Customizable based on preference or what you have on hand.

Ingredients
- Organic Quinoa: To provide this salad with a nutty flavor, along with protein & fiber. You can use any color that you have on hand—white, red, or multi-color.
- Organic Broccoli Florets: Fresh or frozen, both work. Cauliflower florets would be a great substitute.
- Organic Sweet Potatoes: The perfect addition to add some heartiness & natural sweetness. Scrub well & leave the skin on, as it adds extra fiber.
- Organic Kale: We’ll be using & massaging kale.
- Organic Maple-Dijon Balsamic Dressing: The ultimate mix of sweet & tangy to coat the salad.

How to Make
- Quinoa. Prepare quinoa as instructed on the package.
- Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped vegetables. Toss in the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
- Kale. Add the washed & chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1–2 minutes to soften the kale.
- Maple Dijon Balsamic Dressing. In a small bowl, whisk together the dressing ingredients.
- Toss. To the massaged kale bowl, add the cooked quinoa, roasted vegetables, & dressing. Toss to combine.
- Serve. Divide the salad between serving bowls & enjoy!

Tips for Making This Quinoa Kale Salad Recipe Perfectly
- Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season. A great idea would be to swap the sweet potatoes for carrots or butternut squash & replace the broccoli with cauliflower florets or brussel sprouts.
- Baking: Don’t forget to toss the vegetables halfway, as this ensures even baking.
- Always Massage the Kale. Trust me on this one. Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes—you’ll get a nice hand workout in.
Serving & Storing
This Roasted Broccoli & Sweet Potato Quinoa Kale Salad with Balsamic Maple Dressing is great warm, right after tossing with roasted veggies & cooked quinoa, but it’s just as tasty cold.
Storing. Transfer to an airtight glass container & refrigerate for 3–4 days. Enjoy it cold or at room temperature.

More Healthy & Hearty Salad Recipes You’ll Love
- Roasted Sweet Potato & Sun-Dried Tomato Quinoa Salad with Balsamic Tahini Dressing
- Herby Lemon Garlic Chickpea & Sweet Potato Salad
- Loaded Vegan Kale Salad with Sweet Tahini Dressing
- Red Kidney Bean & Japanese Sweet Potato Salad
- Roasted Sweet Potato & Chickpea Pistachio Kale Salad with Sweet Tahini Dressing
Sharing Is Caring!
If you make this Roasted Broccoli & Sweet Potato Quinoa Kale Salad with Balsamic Maple Dressing recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Roasted Broccoli & Sweet Potato Quinoa Kale Salad with Maple Dijon Balsamic Dressing
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Salad
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
This Roasted Broccoli & Sweet Potato Quinoa Kale Salad with Maple Dijon Balsamic Dressing recipe is anything but average. Roasted veggies, fluffy quinoa, massaged kale, & a sweet, yet tangy maple Dijon balsamic dressing get tossed together to upgrade your evening. Full of flavor & healthy ingredients, this vegan salad will satisfy your palate!
Ingredients
Always opt for organic ingredients.
QUINOA
- 1 cup dry quinoa
VEGETABLES
- 1 large sweet potato, cubed
- 2 cups broccoli florets, fresh or frozen
- ½ tsp garlic powder
- Sea salt & black pepper, to taste
- 2 tsp avocado oil
KALE
- 5 cups kale, stems removed, chopped
- Fresh lemon juice
MAPLE DIJON BALSAMIC DRESSING
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp pure maple syrup
- 2 tsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 garlic cloves, minced
- Sea salt & black pepper, to taste
Instructions
- Quinoa. Prepare quinoa as instructed on the package.
- Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped vegetables. Toss in the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
- Kale. Add the washed & chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1–2 minutes to soften the kale.
- Maple Dijon Balsamic Dressing. In a small bowl, whisk together the dressing ingredients.
- Toss. To the massaged kale bowl, add the cooked quinoa, roasted vegetables, & dressing. Toss to combine.
- Serve. Divide the salad between serving bowls & enjoy!
Notes
Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season. A great idea would be to swap the sweet potatoes for carrots or butternut squash & replace the broccoli with cauliflower florets or brussel sprouts.
Baking: Don’t forget to toss the vegetables halfway, as this ensures even baking.
Always Massage the Kale. Trust me on this one. Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes—you’ll get a nice hand workout in.
Storing: Transfer to an airtight glass container & refrigerate for 3–4 days. Enjoy it cold or at room temperature.













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