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Roasted Sweet Potato Kale and Quinoa Salad in a bowl

Roasted Sweet Potato Kale and Quinoa Salad

A vibrant and nutritious salad featuring roasted sweet potatoes, kale, and quinoa that works perfectly for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup quinoa, rinsed
  • 2 cups kale, chopped
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • 1 tablespoon balsamic vinegar
  • 1/4 cup chopped nuts (optional for crunch)
  • 1/4 cup dried cranberries (optional for sweetness)

Method
 

Cooking Steps
  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
  3. While the sweet potatoes are roasting, cook the quinoa according to package instructions.
  4. In a large bowl, combine the cooked quinoa, chopped kale, roasted sweet potatoes, nuts, and cranberries.
  5. Drizzle balsamic vinegar over the salad and toss to combine.
  6. Serve warm or at room temperature.

Notes

For a burst of flavor, consider adding feta cheese or avocado slices. This dish pairs well with grilled chicken or fish. Store leftovers in an airtight container in the refrigerator and consume within 3-4 days.