Description
A delightful combination of roasted sweet potatoes, baby kale, cranberries, and feta cheese, enhanced by a tangy dressing.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups baby kale, washed and dried
- ½ cup quinoa, rinsed
- ¼ cup dried cranberries
- ¼ cup crumbled feta cheese
- ¼ cup chopped walnuts (optional)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the cubed sweet potatoes on a baking sheet with olive oil, salt, and pepper.
- Roast the sweet potatoes for 20-25 minutes, stirring halfway through.
- In a saucepan, bring water to a boil and cook the rinsed quinoa for about 15 minutes until water is absorbed.
- Whisk together the dressing ingredients in a small bowl.
- In a large bowl, combine roasted sweet potatoes, cooked quinoa, baby kale, cranberries, feta, and walnuts.
- Drizzle with dressing and toss gently to combine.
- Serve warm or at room temperature.
Notes
Store any leftovers in an airtight container in the refrigerator for 3-4 days. Keep dressing separate until serving to avoid sogginess.
- Prep Time: 10
- Cook Time: 25
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg