Description
Savor the deliciousness of this Roasted Sweet Potato and Baby Kale Salad, a vibrant dish that’s as nutritious as it is flavorful. With perfectly roasted sweet potatoes, fresh baby kale, and a zesty lemon vinaigrette, this salad is ideal for any occasion—be it a light lunch or a wholesome side. It’s packed with vitamins and minerals, ensuring you not only enjoy every bite but also nourish your body. Customize it with your favorite toppings like nuts or feta cheese to make it uniquely yours. Whip up this easy recipe today for a delightful culinary experience!
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 4 cups baby kale, washed and dried
- ½ cup quinoa, rinsed
- ¼ cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- Zest and juice of 1 lemon
- 2 tablespoons apple cider vinegar
- Honey and Dijon mustard for dressing
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, salt, and black pepper on a baking sheet; roast for 20-25 minutes until tender.
- In a small saucepan, combine quinoa and water; bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.
- Whisk together apple cider vinegar, Dijon mustard, honey, and lemon juice in a bowl.
- In a large mixing bowl, combine roasted sweet potatoes, cooked quinoa, baby kale, cranberries, feta cheese, and walnuts if desired. Drizzle dressing over the salad; toss gently.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 15mg