Roasted Sweet Potato and Baby Kale Salad that Will Wow You
A vibrant Roasted Sweet Potato and Baby Kale Salad that combines nutty quinoa and a zesty dressing for a wholesome meal.
Equipment
- Oven
- Baking sheet
- Mixing bowl
- small saucepan
- Whisk
Ingredients
For the Salad
- 4 cups cubed sweet potatoes they bring natural sweetness and a beautiful orange hue.
- 2 tablespoons olive oil enhances the roasting process for tender, caramelized potatoes.
- 1 teaspoon salt elevates the flavors and balances the sweetness of the potatoes.
- ½ teaspoon black pepper adds a hint of spice for extra flavor.
- 4 cups baby kale packed with nutrients, it's a delicious and colorful base.
- ½ cup cranberries their tartness complements the sweet potatoes perfectly.
- ⅓ cup feta cheese creamy and salty, it adds depth to the overall taste.
- ⅓ cup walnuts optional, provide a crunchy texture and healthy fats.
For the Quinoa
- 1 cup quinoa a protein-packed seed that adds heartiness to the salad.
- 2 cups water essential for cooking the quinoa to fluffy perfection.
For the Dressing
- ¼ cup apple cider vinegar imparts a tangy flavor that brightens up the salad.
- 1 tablespoon Dijon mustard adds a zesty kick that elevates the dressing.
- 1 tablespoon honey balances the acidity with a delightful sweetness.
- 1 tablespoon lemon juice freshens the dressing for a vibrant final touch.
Instructions
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C) to ensure a hot environment for the sweet potatoes.
- On a baking sheet, toss the cubed sweet potatoes with olive oil, salt, and black pepper. Spread them out in a single layer and roast for 20-25 minutes, flipping halfway through.
- While the sweet potatoes are roasting, combine 1 cup of quinoa with 2 cups of water in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
- In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, and lemon juice until well combined.
- In a large mixing bowl, combine the roasted sweet potatoes, cooked quinoa, baby kale, cranberries, feta cheese, and walnuts. Drizzle the dressing over the mixture and toss gently.
- Serve warm or at room temperature in bowls or plates.
Notes
Store the salad in an airtight container for up to 3 days. Keep the dressing separate until ready to serve for freshness.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 15000IUVitamin C: 60mgCalcium: 200mgIron: 2mg
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