Kale and Roasted Sweet Potato Salad with Quinoa, Cranberries, and Pecans

About this recipe

This hearty and nutritious salad brings together the flavors of roasted sweet potatoes, nutrient-rich kale, and protein-packed quinoa. The sweet cranberries and crunchy pecans add texture and balance, while a light vinaigrette ties everything together. Perfect for a healthy lunch or a flavorful side dish.

Ingredients

• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup quinoa
• 1 cup water
• 4 cups kale, chopped
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 20-25 minutes until tender.

3. 3

   Rinse quinoa under cold water. Boil 1 cup water, add quinoa, reduce heat, and simmer for 15-20 minutes until water is absorbed.

4. 4

   Massage kale with a little olive oil until softened.

5. 5

   In a large bowl, combine kale, cranberries, and pecans.

6. 6

   Whisk together 1/4 cup olive oil, apple cider vinegar, honey, Dijon mustard, 1/4 teaspoon salt, and pepper for dressing.

7. 7

   Add roasted sweet potatoes and cooked quinoa to the bowl. Pour dressing over and toss well.

8. 8

   Serve immediately or chilled.