Roasted Sweet Potato, Quinoa and Kale Salad

Roasted Sweet Potato, Quinoa and Kale Salad
Roasted Sweet Potato, Quinoa and Kale Salad

Yield: 6 servings

INGREDIENTS

  • 2 medium sweet potatoes, peeled and cubed
  • 1 Tbsp olive oil
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. oregano
  • 1/2 tsp. chipotle chili powder
  • 1/2 cup uncooked quinoa
  • 3 cups kale or mixed greens
  • 1/4 cup dried cranberries
  • For the dressing:
  • 1 Tbsp red wine vinegar
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • 1 tsp. minced shallots
  • 1 1/2 Tbsp honey

INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. Rinse and peel sweet potatoes, chopping them into 1/4 inch cubes. Toss with olive oil, garlic powder, onion powder, oregano and chipotle chili powder until completely coated. Spread sweet potatoes out on prepared baking sheet in a single layer and roast in the oven for about 30 minutes, flipping them once.
  3. While sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa. Add a 1/2 cup of water to a small saucepan and add rinsed quinoa. Bring quinoa to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
  4. Combine kale, quinoa and cranberries in a large bowl and toss with dressing. Fold in roasted sweet potatoes, serve and enjoy!

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NUTRITIONAL INFORMATION

Serving Size: 1 cup • Calories: 204 • Fat: 7.6 g • Carbs: 31.4 g • Fiber: 3.3 g • Protein: 3.8 g • WW Points+: 5 pts

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