Description
A cozy winter kale salad featuring roasted sweet potatoes, quinoa, pecans, and goat cheese tossed in a bright maple Dijon dressing. It is hearty, fresh, and full of flavor.
Ingredients
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1.5 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups chopped kale, stems removed
- 1 teaspoon olive oil (for massaging kale)
- 1 cup cooked quinoa, cooled
- 0.25 cup diced red onion
- 0.5 cup chopped pecans
- 0.5 cup dried cranberries or golden raisins
- 0.25 cup crumbled goat cheese or feta
- 0.25 cup olive oil (for dressing)
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon salt (for dressing)
- 0.25 teaspoon black pepper (for dressing)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Toss diced sweet potatoes with 1.5 tablespoons olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper.
- Spread sweet potatoes in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
- Add chopped kale to a large bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt.
- Massage the kale for 1–2 minutes until softened and dark green.
- In a small jar, whisk together 0.25 cup olive oil, Dijon mustard, maple syrup, lemon juice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until emulsified. This creates the dressing.
- To the bowl of kale, add roasted sweet potatoes, cooked quinoa, red onion, pecans, cranberries, and goat cheese.
- Pour the maple Dijon dressing over the salad and toss gently to coat everything.
- Serve the salad warm or at room temperature.
Notes
- Use feta cheese as an alternative to goat cheese.
- Golden raisins can replace dried cranberries.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American