Adapted from www.chefjulierd.com
- 3/4 cup cooked quinoa (1/4 cup dry boiled with 1/2 cup water) (I like to sub quinoa with chopped up rotisserie chicken)
- 1 bunch flat leaf kale, chopped
- 1 large sweet potato, unpeeled and chopped into 1/2 inch cubes (roasted squash is good too)
- 1/4 cup nuts (or crunchy rice)
- 1/4 cup cranberries
- 1 recipe Creamy Vinaigrette
- 1 teaspoon maple syrup
- Pre-heat oven to 425-F.
- Place sweet potatoes on a sheet pan. Drizzle a small amount of olive oil and sprinkle with salt and pepper. Toss to combine. Cook for 30 minutes, or until fork tender and browned. Allow to cool.
- Prepare quinoa according to package instructions. Pour onto a sheet pan to cool.
- For the dressing, add 1 teaspoon maple syrup to the creamy vinaigrette recipe.
- Shred kale and place in a large bowl. Sprinkle with a little salt and massage the leaves until they’re tender (I prefer to massage the leaves with a little bit of the dressing).
- Add the rest of the ingredients to the bowl and toss to combine.