Description
Indulge in the vibrant flavors of our Roasted Sweet Potato and Baby Kale Salad Recipe, a nutritious dish perfect for any occasion. This delightful salad combines the warm sweetness of roasted sweet potatoes with the fresh crunch of baby kale, topped off with a tangy lemon vinaigrette that elevates every bite. Not only is it easy to prepare, but it also serves as a versatile option for meal prep, gatherings, or a quick lunch. Packed with vitamins and minerals, this vegetarian-friendly salad is a wholesome choice you’ll want to make time and time again.
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 cranberries, dried
- ¼ cup feta cheese, crumbled
- ¼ cup walnuts, chopped (optional)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Juice of 1 lemon
Instructions
- Preheat oven to 425°F (220°C).
- Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
- Cook quinoa in a saucepan by boiling with water, then simmering until absorbed (about 15 minutes).
- Whisk dressing ingredients together in a small bowl.
- In a large bowl, combine roasted sweet potatoes, quinoa, baby kale, cranberries, feta cheese, and walnuts if using. Add dressing and toss gently.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 10mg