Description
A hearty and healthy fall salad featuring roasted sweet potatoes, kale, and quinoa, tossed with a light maple Dijon dressing. Perfect for lunch or a light dinner.
Ingredients
1 cup quinoa, rinsed
2 cups water or vegetable broth
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
Salt and pepper, to taste
4 cups chopped kale, stems removed
1/4 cup dried cranberries
1/4 cup toasted pecans
Optional: feta cheese for topping
For the dressing:
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, and roast for 20–25 minutes until tender.
2. Meanwhile, cook quinoa in water or broth according to package instructions. Fluff with a fork and let cool slightly.
3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
4. In a large bowl, combine roasted sweet potatoes, cooked quinoa, kale, dried cranberries, and toasted pecans.
5. Pour dressing over salad and toss gently to combine.
6. Optional: sprinkle with feta cheese before serving.
Notes
Use baby kale for a milder flavor.
Can be served warm or chilled.
Add roasted chickpeas or grilled chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad, Healthy, Fall Recipe
- Method: Roasted / Tossed
- Cuisine: American, Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Quinoa Sweet Potato Kale Salad, Healthy Fall Salad, Vegetarian Salad, Nutritious Lunch