Roasted Sweet Potato, Quinoa & Kale Salad

This Roasted Sweet Potato, Quinoa and Kale Salad is a vibrant, wholesome salad that is bursting with flavor! Satisfying, hearty ingredients all tossed together with a light maple vinaigrette. Reliable for lunches or an straightforward weeknight dinner!

Yes this recipe is a tried and true FAVORITE so A cook just had to update the photos and remind you all how satisfying this salad is! This Roasted Sweet Potato, Quinoa and Kale Salad has been one of the go-to seasonal salads for years and the dressing is incredible. A cook keep incorporating sweet potatoes into the diet so throwing them into a salad was a no-brainer. Ever since A cook made these

Any time A cook make quinoa, A cook like to boil it in chicken broth or vegetable broth as this adds SO much extra flavor. It is such a simple thing you can do that will really make a difference in the taste!

What goes in

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon chipotle chili powder
• 1/2 cup uncooked quinoa
• 1 cup water (or chicken broth)
• 3 cups kale or mixed greens
• 1 teaspoon olive oil
• Pinch of salt
• 1/4 cup dried cranberries
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon maple syrup
• 1 teaspoon finely minced shallots
• 1/2 teaspoon salt

How it comes together

1. Preheat oven to 425 degrees F.
2. Roast the sweet potatoes. Toss the cubed sweet potato with olive oil, garlic powder, onion powder, oregano, chipotle chili powder and salt until completely coated. Spread sweet potatoes onto a large sheet pan lined with parchment paper in a single layer and roast for about 30 minutes, flipping once.
3. Cook the quinoa. While the sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa. Add water (or you could use vegetable or chicken broth) to a small saucepan and add rinsed quinoa. Bring quinoa to a boil, cover, and reduce heat. Let simmer for about 13 minutes.
4. Let quinoa cool. Remove from heat, keeping quinoa covered. Allow quinoa to sit for about 5 minutes then fluff with a fork. Hold nearby until ready to assemble salad.
5. Prepare the kale. Place chopped kale in a wide bowl and drizzle with a teaspoon of olive oil and pinch of salt. Massage the kale with your hands for 1 to 2 minutes, until it softens and darkens in color.
6. Make the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, maple syrup, shallots, salt and pepper until smooth.
7. Assemble salad. Combine kale, quinoa, roasted sweet potatoes and cranberries in a wide bowl and toss with dressing. Season with additional salt and pepper, as needed, and enjoy!