Description
A wholesome salad celebrating autumn flavors with quinoa, sweet potatoes, cranberries, and nuts.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 medium sweet potato, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup kale, finely chopped
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium pot, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until fluffy. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
- Spread the diced sweet potato on the lined baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and roast for about 25-30 minutes, or until tender and golden brown, stirring halfway through.
- In a large bowl, toss together the chopped kale, dried cranberries, chopped pecans, and red onion.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, apple cider vinegar, cinnamon, and nutmeg to create the dressing.
- Once the quinoa and sweet potatoes are done, allow them to cool slightly. Add the quinoa and roasted sweet potatoes to the large bowl with the salad ingredients.
- Drizzle the dressing over the salad and toss gently. If using, sprinkle crumbled feta cheese on top.
- Serve immediately or refrigerate for an hour to let the flavors meld before serving.
Notes
Rinse quinoa before cooking and allow ingredients to cool slightly before mixing.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg