Kale salad with quinoa and roasted sweet potato

Today I’m sharing a recipe for a filling salad. It can be eaten by itself, with some good bread and hummus, or be served as a side to, um, pretty much everything, I’d say. I was inspired by the pictures of Love and Lemons’ quinoa salad with roasted butternut squash. Now you’re probably thinking ‘hey, wait a minute, there’s no butternut squash in your recipe?’ and that is a very valid question. The truth is a lot of the times when I’m browsing recipes on pinterest and blogs I’ll just look at the pictures and that explains how I was already mentally roasting the sweet potatoes in my fridge before I had even read the title of the recipe. So here it is, the recipe for a salad without butternut squash but with sweet potatoes, kale and quinoa. It turned out pretty good, I think, and I hope you’ll try it out. If you do, please leave a comment!

Here’s what you’re gonna need (or you can just go ahead and freestyle as I did)

  • Two-three small sweet potatoes
  • 1/2 cup dry quinoa, cooked according to directions
  • Big handful of cherries, pitted and cut in quarts
  • 4 (-ish) stems of kale
  • 1 apple
  • 1/2 cup dried cranberries
  • Salt & pepper
  • Dried thyme to taste

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Juice from half a lemon
  • 1 teaspoon honey
  • Salt & pepper to taste

Toppings

  • Crumbled feta cheese
  • Chopped walnuts

Start by pre-heating the oven to 350 F. Then scrub or peel the sweet potatoes. Cut them into cubes and toss them with olive oil, salt, pepper, and a little bit of dried thyme. Roast them for 30-35 minutes or until they’re cooked through and just starting to get a little crispy. In the meantime, prepare the quinoa according to the directions on the bag. While the sweet potatoes and quinoa cook, rinse the kale and cut the curly leaves of the stems and finely chop it. Cut the apple into cubes and when the roasted sweet potatoes and quinoa have cooled, toss everything with the dressing in a big bowl. I served it with crumbled feta cheese and some chopped walnuts on top.¬†

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