Description
A vibrant and nutritious salad featuring tender roasted sweet potatoes over a bed of kale, topped with crunchy pecans, golden raisins, and creamy goat cheese.
Ingredients
Scale
- 2 medium sweet potatoes (peeled and diced into 1-inch cubes)
- 1–2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 bunches of kale (washed and massaged)
- 1 cup cooked quinoa (cooled)
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- 1/4 cup diced red onion
- 1/4 cup crumbled goat cheese
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and dice your sweet potatoes into 1-inch cubes, toss with olive oil, kosher salt, and black pepper.
- Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, tossing halfway through.
- Cook quinoa according to package instructions and let cool.
- Massage kale until tender in a large bowl with a teaspoon of olive oil and a pinch of salt.
- Whisk together Dijon mustard, lemon juice, maple syrup, olive oil, salt, and pepper for the dressing.
- Combine massaged kale, quinoa, roasted sweet potatoes, golden raisins, chopped pecans, diced red onion, and crumbled goat cheese in a large bowl.
- Toss with the dressing and serve warm or at room temperature.
Notes
This salad can be made in advance; just keep the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: salad, sweet potato, kale, healthy, vegetarian, nutritious