Sweet Potato and Kale Quinoa Salad
A nutritious, filling meal that's perfect for meal prep and packed with flavor. The combination of roasted sweet potatoes, nutrient-rich kale, and protein-packed quinoa creates a perfectly balanced dish that works great as a main course or side dish.
Ingredients
- 2 medium sweet potatoes cubed
- 1 cup uncooked quinoa rinsed
- 1 large bunch kale stems removed and chopped
- 1/2 red onion thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pepitas pumpkin seeds
- 3 tablespoons olive oil divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- While the sweet potatoes are roasting, cook the quinoa according to package instructions. Usually, this means combining 1 cup quinoa with 2 cups water, bringing to a boil, then simmering for about 15-20 minutes until the water is absorbed.
- In a large bowl, massage the chopped kale with 1 tablespoon olive oil and a pinch of salt for about 1-2 minutes. This helps soften the leaves and make them more palatable.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and maple syrup to make the dressing.
- Once the quinoa has cooled slightly, combine it with the massaged kale, roasted sweet potatoes, sliced red onion, cranberries, and pepitas in a large bowl.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning with salt and pepper as needed.