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Roasted Sweet Potato and Baby Kale Salad

Delicious Roasted Sweet Potato and Baby Kale Salad for You

Discover the nourishing Roasted Sweet Potato and Baby Kale Salad, a delightful blend of flavors and textures, perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Sweet Potatoes Substitute with butternut squash if desired.
  • 2 tablespoons Olive Oil Avocado oil can be used as a substitute.
  • 1 teaspoon Salt Use sea salt or kosher salt.
  • 1 teaspoon Black Pepper Freshly ground is preferred.
  • 4 cups Baby Kale Spinach or arugula can be used as a substitute.
  • 1 cup Quinoa Rinse to eliminate bitterness.
  • 1/2 cup Dried Cranberries Chopped apples or pomegranate seeds can also be used.
  • 1/2 cup Feta Cheese Goat cheese or a vegan alternative can be used.
  • 1/3 cup Walnuts Optional; pecans or sunflower seeds can be used.
For the Dressing
  • 3 tablespoons Apple Cider Vinegar
  • 1 tablespoon Dijon Mustard Whole grain mustard for a textured change.
  • 1 tablespoon Honey Maple syrup is a good vegan substitute.
  • 2 tablespoons Lemon Juice Freshly squeezed for best flavor.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • saucepan
  • small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. Cut the sweet potatoes into bite-sized cubes, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
  3. Spread the sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes, turning halfway through, until fork-tender and golden brown.
  4. While the sweet potatoes roast, rinse the quinoa under cold water, combine with water in a saucepan, and cook according to package instructions until fluffy.
  5. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and lemon juice until emulsified.
  6. In a large bowl, combine roasted sweet potatoes, cooked quinoa, baby kale, and dried cranberries. Toss in feta and walnuts if using.
  7. Pour the dressing over the salad and gently toss to combine without bruising the kale.
  8. Serve warm or at room temperature and enjoy this vibrant salad!

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 18000IUVitamin C: 50mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days, keeping the dressing separate until serving.

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