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healthy salad recipes

Couscous, Sweet Potato Salad

This is my favorite Couscous and Sweet Potato Salad Recipe. Every bite includes hints of roasted yams and quinoa, pearled couscous and kale.
Course Salad
Cuisine American
Keyword couscous, Dinner salad, Kale Salad
Prep Time 50 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Servings 6 servings
Calories 776kcal
Author Janine Waite


  • 1 baking tray


Roasted Sweet Potatoes

  • 2 large sweet potatoes
  • 2 tbsp cooking oil
  • salt & pepper


  • cups pearl couscous
  • 2 tbsp butter
  • ½ cup onion chopped
  • 1 bay leaf dry
  • cup chicken or vegetable broth
  • 1 cinnamon stick
  • ½ tsp salt
  • 1 tbsp lemon juice


  • ½ cup red quinoa
  • 1 cup water or broth

Salad Ingredients

  • 16 oz kale
  • 2 cups purple cabbage shredded or chopped
  • 2 apples diced
  • 4 oz goat cheese optional

Salad Dressing

  • 1 cup mayonnaise
  • 4 tbsp sugar
  • 3 tsp lemon juice
  • 2 tbsp vinegar
  • 1 tsp coarse pepper
  • ½ tsp salt
  • 2 tbsp honey


Roasted Sweet Potatoes

  • Preheat oven to 450°
  • Peel sweet potatoes and chop into 1 inch cubes.
  • Place cubed sweet potatoes on a baking tray and add cooking oil, salt and pepper.
  • Once the potatoes are roasted take out of oven and set aside for later.


  • Melt butter in a large saucepan over medium-low heat. Saute onions until golden and slightly caramelized.
  • Add couscous, cinnamon stick, bay leaf, and stir often until couscous browns slightly. If the pan is too dry, add another tablespoon of butter. Add broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender.
  • Cook couscous for about 5-7 minutes. Remove from heat and remove bay leaf and cinnamon stick and set aside for later.


  • Bring water to a boil in a medium-size saucepan.
  • Add quinoa and stir. Cover and simmer over low heat for 20 to 25 minutes until tender and liquid is absorbed.
  • Place cooked quinoa on a lined baking sheet. Place in a 350° a bake for a couple of minutes. Watch the quinoa since it burns quickly. Remove from oven and set aside for later.

Chop Vegetables

  • Wash kale, cabbage, and apples.
  • Chop vegetables into bite-size pieces. Place ingredients in a big bowl.

Salad Dressing

  • Whisk mayo, sugar, lemon juice, vinegar, salt, pepper, and honey together in a bowl until smooth and creamy.

Building the Salad

  • Add all the ingredients except for the dressing in a big bowl. Toss and mix thoroughly.
  • Serve with salad dressing.


Serving: 1serving | Calories: 776kcal | Carbohydrates: 89g | Protein: 15g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 833mg | Potassium: 1006mg | Fiber: 8g | Sugar: 27g | Vitamin A: 24334IU | Vitamin C: 116mg | Calcium: 216mg | Iron: 3mg