Description
A delicious and nutritious salad featuring roasted sweet potatoes and baby kale, perfect for any day of the week!
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups baby kale, washed and dried
- ½ cup quinoa, rinsed
- ¼ cup cranberries, dried
- ¼ cup feta cheese, crumbled
- ¼ cup walnuts, chopped (optional)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Juice of 1 lemon
Instructions
- Preheat oven to 425°F (220°C).
- Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
- Cook quinoa in a saucepan by boiling with water, then simmering until absorbed (about 15 minutes).
- Whisk dressing ingredients together in a small bowl.
- In a large bowl, combine roasted sweet potatoes, quinoa, baby kale, cranberries, feta cheese, and walnuts if using. Add dressing and toss gently.
- Serve warm or at room temperature.
Notes
- Feel free to add other nuts or seeds for extra crunch.
- This salad can be enjoyed as a light meal or a side dish.
- Make sure to wash and dry the kale thoroughly before adding it to the salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg