Roasted Sweet Potato, Kale, Quinoa & Shallot Salad with Maple Roasted Fig Balsamic Vinaigrette

Roasted Sweet Potato, Kale, Quinoa & Shallot Salad with Maple Roasted Fig Balsamic Vinaigrette

Recipe: Roasted Sweet Potato, Kale, Quinoa & Shallot Salad with Maple Roasted Fig Balsamic Vinaigrette

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 20 Minutes

Cook Time: 50 Minutes

Makes: 4-6 Servings, 6-8 servings for the vinaigrette

With a burst of flavor in each bite, this mouthwatering salad will be your new go- to for yourself or to share with others! The maple roasted fig vinaigrette is delicious and is used with Hamama’s olive oil and balsamic vinegar set. It’s delightfully sweet and goes great with seasoned garam masala roasted sweet potato wedges and a delicious kale, quinoa and shallot salad!


For the maple roasted figs:

For the vinaigrette:

For the salad:

  • 1 large sweet potato or a few small ones, cut into wedges
  • 1 tbsp garam masala powder
  • 6 medium shallots, chopped
  • 1 pound dino kale, chopped
  • 1 cup quinoa, cooked


For the roasted figs:

  1. You can premake the salad dressing to save yourself some time, or make it as you go. I started out with making the dressing first. Start by preheating the oven to 400F.
  2. Slice your figs in half and place on a baking sheet. Add the maple syrup, olive oil, cinnamon, salt and pepper and toss with your hands until the figs are fully covered. Bake for 10 minutes or until the figs are golden brown. 
  3. When ready, set aside to cool.

For the vinaigrette:

  1. Add all of your vinaigrette ingredients, including the roasted figs, to your food processor or blender and blend until smooth. Add in a little more water if needed depending on the consistency you want. Season to taste.

2. When your dressing is ready, pour into a container, place in the fridge and set aside until you’re ready to serve.

For the salad:

  1. Preheat your oven to 425F. Cut your sweet potato into wedges.

2. Get out a baking sheet and toss your sweet potato wedges in olive oil and garam masala, coating each side. Place them in the oven and roast them for 20 minutes, turning them halfway through to brown on each side. When ready, set aside to cool.

3. While your sweet potatoes are in the oven, you can start cooking your quinoa and your shallots. For the quinoa you will cook 1 cup to two parts water for 10 to 20 minutes, or until the water is all absorbed.

4. For the shallots, I added a little olive oil to a skillet on medium high heat and cooked them until sauteed and a little brown on the edges, for about 5 minutes. Let cool when ready.

5. Lastly, in a large bowl add in your kale, quinoa, shallots, sweet potatoes, and drizzle on your maple roasted fig balsamic vinaigrette for a delicious salad!

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