Description
This Roasted Sweet Potato Kale and Quinoa Salad is hearty and colorful. It combines wholesome ingredients into a satisfying meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed (about 1-inch pieces)
- 1 cup quinoa, rinsed thoroughly
- 4 cups fresh kale, stems removed and leaves torn into bite-sized pieces
- 2 tablespoons olive oil, divided
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Pinch of salt and pepper
- ½ cup dried cranberries or pomegranate seeds
- ⅓ cup toasted pecans or pumpkin seeds
- ¼ cup crumbled feta or goat cheese
Instructions
- Preheat your oven to 425°F (220°C). Spread the cubed sweet potatoes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, then sprinkle with salt and pepper. Toss to coat. Roast for 25 minutes, flipping halfway through, until golden and caramelized.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Let sit covered for 5 minutes. Fluff with a fork.
- Place the torn kale leaves in a mixing bowl. Drizzle with the remaining tablespoon of olive oil and a small pinch of salt. Massage the kale for about 2 minutes until it becomes darker and softer.
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
- Add the cooked quinoa to the bowl with the massaged kale. Once the sweet potatoes have cooled slightly, add them to the bowl. Drizzle the dressing over everything and toss gently to combine. Add cranberries, nuts, and cheese if using. Taste and adjust seasoning as needed.
Notes
- This salad can be served warm or cold.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Feel free to add your choice of protein for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Roasted Sweet Potato Kale Quinoa Salad, Quinoa Salad, Healthy Salad