Roasted Sweet Potato and Baby Kale Salad
A vibrant, nourishing salad featuring roasted sweet potatoes, baby kale, cranberries, and feta cheese, perfect for any occasion.
Ingredients
Salad Ingredients
- 2 medium sweet potatoes, peeled and cubed Their vibrant orange hue invites you to dig in while their sweet flavor comforts the soul.
- 4 cups baby kale, washed and dried Tender and full of nutrients, kale provides a fresh, peppery backdrop.
- 1/2 cup quinoa, rinsed This ancient grain is a fantastic source of protein that gives the salad a hearty element.
- 1/4 cup dried cranberries Sweet and tart, they add a beautiful burst of color and flavor.
- 1/4 cup feta cheese, crumbled Creamy and salty, feta brings richness and depth to the salad.
- 1/4 cup walnuts, chopped (optional) A delightful crunch that complements the tender textures beautifully.
Dressing Ingredients
- 2 tablespoons apple cider vinegar Adds brightness with a tangy kick.
- 1 tablespoon Dijon mustard A smooth, zesty addition.
- 1 tablespoon honey A touch of natural sweetness.
- 1 juice of 1 lemon Freshness in a bottle, elevates the flavors.
- 2 tablespoons olive oil A drizzle that enhances the natural flavors.
Instructions
Preparation
- Begin by preheating your oven to 425°F (220°C).
- In a large bowl, toss the peeled and cubed sweet potatoes with olive oil, salt, and black pepper.
Roasting
- Spread the sweet potatoes in a single layer on a baking sheet and roast for about 20-25 minutes.
Cooking Quinoa
- Rinse the quinoa and combine with double the amount of water in a saucepan.
- Bring to a boil, reduce to a simmer, and cover for approximately 15 minutes, or until all the water is absorbed.
Making Dressing
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and lemon juice.
Mixing Salad
- In a large mixing bowl, combine roasted sweet potatoes, cooked quinoa, baby kale, dried cranberries, feta cheese, and optional walnuts.
- Drizzle the dressing over the salad and toss gently to combine.
Serving
- Enjoy the salad warm, or let it sit for a few minutes to reach room temperature.
Notes
For a deeper flavor, consider adding smoked paprika to the olive oil before roasting. Leftovers can be stored in an airtight container for up to three days. Serve it cold to preserve textures.