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Roasted Sweet Potato and Baby Kale Salad

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A vibrant and nutrient-packed salad featuring roasted sweet potatoes, baby kale, quinoa, and a tangy dressing.

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

  1. Preheat your oven to 425°F (220°C).
  2. On a baking sheet, toss the peeled and cubed sweet potatoes with olive oil, salt, and black pepper.
  3. Roast the sweet potatoes in the oven for 20-25 minutes, or until tender and slightly crispy.
  4. 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.
  5. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and lemon juice.
  6. In a large bowl, combine the roasted sweet potatoes, cooked quinoa, baby kale, dried cranberries, and feta cheese. Add walnuts if using.
  7. Pour the dressing over the salad mixture and toss gently to combine.
  8. 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

Find it online: https://www.lunarecipez.com/roasted-sweet-potato-baby-kale-salad/

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