If you are looking for a healthy and delicious salad recipe, then this sweet potato and quinoa salad is perfect for you! This dish is packed with nutrients and flavor, making it a great option for a light lunch or dinner. The combination of roasted sweet potatoes, cooked quinoa, chopped kale, dried cranberries, and pecans creates a wonderful mix of textures and flavors that will leave you feeling satisfied and energized.
Ingredients:
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 cup uncooked quinoa
- 2 cups chopped kale
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Spread the diced sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper, and toss to coat evenly.
- Bake the sweet potatoes for 20-25 minutes, or until tender and lightly browned.
- Cook the quinoa according to package instructions. Once cooked, fluff with a fork and let it cool down.
- In a large bowl, combine the cooked quinoa, chopped kale, dried cranberries, and pecans.
- Add the roasted sweet potatoes to the bowl and toss gently to combine all the ingredients.
- To make the maple vinaigrette, whisk together 2 tablespoons of olive oil, 1 tablespoon of maple syrup, and 1 tablespoon of apple cider vinegar in a small bowl.
- Pour the dressing over the salad and toss gently to coat.
- Refrigerate the salad for 30 minutes to allow the flavors to meld together.
- Serve and enjoy!