Roasted Sweet Potato and Baby Kale Salad
A vibrant and nutrient-packed salad featuring roasted sweet potatoes, baby kale, quinoa, and a tangy dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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 your oven to 425°F (220°C).
- On a baking sheet, toss the peeled and cubed sweet potatoes with olive oil, salt, and black pepper.
- Roast the sweet potatoes in the oven for 20-25 minutes, or until tender and slightly crispy.
- While the sweet potatoes roast, bring a saucepan of water to a boil. Add the rinsed quinoa, reduce to a simmer, and cook for about 15 minutes.
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and lemon juice.
- In a large bowl, combine the roasted sweet potatoes, cooked quinoa, baby kale, dried cranberries, and feta cheese. Add walnuts if using.
- Pour the dressing over the salad mixture and toss gently to combine.
- Serve warm or at room temperature.
Notes
For added crunch, consider adding walnuts fresh when serving. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Find it online: https://lunarecipez.com/roasted-sweet-potato-baby-kale-salad/