Description
A colorful and nutritious salad featuring roasted sweet potatoes and baby kale, perfect for lunch or dinner.
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 dried cranberries
- ¼ cup crumbled feta cheese
- ¼ cup chopped walnuts (optional)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the cubed sweet potatoes with olive oil, salt, and black pepper on a baking sheet.
- Roast the sweet potatoes for about 20-25 minutes until tender and slightly golden.
- While the sweet potatoes are roasting, rinse the quinoa under cold water. In a saucepan, bring 1 cup of water to a boil, add the quinoa, and reduce to a simmer; cook for about 15 minutes until fluffy.
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and lemon juice.
- In a large bowl, mix the roasted sweet potatoes, cooked quinoa, baby kale, dried cranberries, feta cheese, and walnuts.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator. Add dressing just before serving to keep the salad fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg