Description
A vibrant and nourishing roasted sweet potato, kale, and quinoa salad featuring a tangy maple-Dijon dressing, perfect as a wholesome lunch or light dinner. This recipe combines tender roasted sweet potatoes, fluffy quinoa, and massaged kale, topped with dried cranberries, toasted nuts, and creamy cheese for a delightful blend of textures and flavors.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed (about 1-inch pieces)
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Quinoa
- 1 cup quinoa, rinsed thoroughly
- 2 cups water
- Pinch of salt
Kale
- 4 cups fresh kale, stems removed and leaves torn into bite-sized pieces
- 1 tablespoon olive oil
- Small pinch of salt
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Pinch of salt and black pepper
Optional Toppings
- ½ cup dried cranberries or pomegranate seeds
- â…“ cup toasted pecans or pumpkin seeds
- ¼ cup crumbled feta or goat cheese
Instructions
- Prepare and Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Spread the cubed sweet potatoes on a large baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, then sprinkle with sea salt and black pepper. Toss them with your hands to coat evenly. Roast for 25 minutes, flipping halfway through, until the edges are golden and slightly caramelized and a fork can pierce through easily.
- Cook the Quinoa: While the sweet potatoes roast, bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork to ensure light and fluffy quinoa.
- Massage the Kale: Place the torn kale leaves into a large mixing bowl. Drizzle with the remaining 1 tablespoon of olive oil and a small pinch of salt. Massage the kale with your hands for about 2 minutes until the leaves become darker, softer, and reduced in volume to improve texture and digestibility.
- Make the Dressing: In a small bowl or jar, whisk together the 3 tablespoons of extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and a pinch of salt and black pepper until emulsified into a smooth dressing.
- Assemble the Salad: Add the cooked quinoa to the bowl with the massaged kale. When the roasted sweet potatoes have cooled slightly, add them to the bowl as well. Drizzle the dressing over the salad and toss gently to combine. Add the optional dried cranberries or pomegranate seeds, toasted pecans or pumpkin seeds, and crumbled feta or goat cheese. Taste and adjust seasoning if necessary before serving.
Notes
- Massaging the kale softens its texture and reduces bitterness, making it more enjoyable in salads.
- You can substitute quinoa with another grain like couscous or bulgur if preferred.
- For a vegan version, omit the cheese or use a plant-based alternative.
- Toast nuts or seeds lightly to enhance their flavor and crunch.
- Letting roasted sweet potatoes cool slightly helps retain their texture when mixed into the salad.
