Roasted Sweet Potato, Quinoa and Kale Salad
This Roasted Sweet Potato, Quinoa and Kale Salad is a vibrant, wholesome salad that is bursting with flavor! Delicious, hearty ingredients all tossed together with a light maple vinaigrette. Perfect for lunches or an easy weeknight dinner!
Servings: 4
Ingredients
For the dressing:
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp maple syrup
- 1 tsp finely minced shallots
- 1/2 tsp salt
Instructions
- Preheat oven to 425 degrees F.
- Roast the sweet potatoes. Toss the cubed sweet potato with olive oil, garlic powder, onion powder, oregano, chipotle chili powder and salt until completely coated. Spread sweet potatoes onto a large sheet pan lined with parchment paper in a single layer and roast for about 30 minutes, flipping once.
- Cook the quinoa. While the sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa. Add water (or you could use vegetable or chicken broth) to a small saucepan and add rinsed quinoa. Bring quinoa to a boil, cover, and reduce heat. Let simmer for about 13 minutes.
- Let quinoa cool. Remove from heat, keeping quinoa covered. Allow quinoa to sit for about 5 minutes then fluff with a fork. Set aside until ready to assemble salad.
- Prepare the kale. Place chopped kale in a large bowl and drizzle with a teaspoon of olive oil and pinch of salt. Massage the kale with your hands for 1 to 2 minutes, until it softens and darkens in color.
- Make the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, maple syrup, shallots, salt and pepper until smooth.
- Assemble salad. Combine kale, quinoa, roasted sweet potatoes and cranberries in a large bowl and toss with dressing. Season with additional salt and pepper, as needed, and enjoy!
Nutrition
Serving: 1/4th of recipe | Calories: 326kcal | Carbohydrates: 42.8g | Protein: 6.4g | Fat: 15.3g | Saturated Fat: 2.1g | Sodium: 200.7mg | Fiber: 6.2g | Sugar: 13.1g