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Trader Joe's Warm Sweet Potato Salad Bowl Recipe

Warm Sweet Potato and Kale Salad

  • Author: Diana Jeffra
  • Total Time: 45 minutes
  • Yield: 6-8 1x


A sweet, spicy, crunchy salad that’s perfect for fall.



1 (12 oz) container refrigerated Trader Joe’s sweet potato ribbons, or 1 sweet potatoes peeled and sliced into thin strips.

½ Red Onion, Sliced

5 cups chopped kale

1 bottle Trader Joe’s Honey Aleppo Sauce

½ lime, juiced

½ cup Tri-Colored Quinoa

¼ cup feta cheese, crumbled

1/4 cup Trader Joe’s Pumpkin Spiced Pumpkin Seeds


  1. Heat oven to 450°F.
  2. Place sweet potato ribbons and sliced red onion on a baking sheet, drizzle with olive oil and season with salt.
  3. Roast in oven for 10 minutes, stir and cook for an additional 5 minutes.
  4. In small pot boil 1 cup of water and 1/2 cup of quinoa. Once boiling lower to a simmer, cover with a lid, and cook for 10 minutes or until all the water has been absorbed.
  5. In a salad bowl add kale, 1 tablespoon of Honey Aleppo Sauce, and juice from ½ lime. Stir to throughly coat the kale, set aside.
  6. Once sweet potatoes and quinoa are done start to assemble the salad.
  7. Add the sweet potato mixture and the quinoa to the salad bowl. Then add an additional 2 tablespoons Honey Aleppo Sauce Toss, to combine.
  8. Top with feta and pumpkin seeds, and serve.
  • Prep Time: 45 Mins