MealGenie

MealGenie

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

Евгений Алюсов

Евгений Алюсов

over 1 year ago

This salad is a perfect combination of sweet and savory flavors. The roasted sweet potatoes add a nice crunch to the salad, while the quinoa and kale provide a healthy dose of protein and fiber. The cranberries and pecans add a touch of sweetness and crunch, making this salad a crowd-pleaser.

Cooking Time

45 minutes

Serving Size

4

Nutrition Per Serving

Cal

420

Protein

8g

Fat

24g

Sat Fat

3g

Carbs

47g

Chole

0mg

Fiber

7g

Sugar

16g

Sodium

360mg

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

Instructions

  • Preheat the oven to 400°F.
  • In a large bowl, toss the sweet potato with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
  • Spread the sweet potato out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
  • While the sweet potato is roasting, rinse the quinoa in a fine mesh strainer and add it to a medium saucepan with 1 cup of water.
  • Bring the quinoa to a boil, then reduce the heat to low and cover the pot.
  • Simmer the quinoa for 15-20 minutes, or until all of the water has been absorbed and the quinoa is tender.
  • In a large bowl, combine the chopped kale, dried cranberries, and chopped pecans.
  • In a small bowl, whisk together the 1/4 cup of olive oil, apple cider vinegar, honey, Dijon mustard, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
  • Add the cooked sweet potato and quinoa to the bowl with the kale, cranberries, and pecans.
  • Drizzle the dressing over the salad and toss to combine.
  • Serve immediately, or refrigerate until ready to serve.

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