Roasted Sweet Potato and Kale Salad with Quinoa

This turned out surprisingly delicious and I’m not even a big fan of sweet potatoes.

Adapted from

  • 3/4 cup cooked quinoa (1/4 cup dry boiled with 1/2 cup water)
  • 1 bunch lacinto/dinosaur kale (flat leaf), stems removed
  • 1 large sweet potato, unpeeled and chopped into 1/2 inch cubes (roasted squash is good too)
  • 1/4 cup nuts
  • 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 are tender. 
  • Add all the ingredients to a bowl and toss to combine.

Rating: 5 out of 5.

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