apple, sweet potato, kale and quinoa salad

Adding roasted sweet potatoes and warm quinoa to this salad makes it feel just right for the cold days of winter. The apple and kale round out the flavor and nutritional balance. A great base salad it can be customized with more toppings or meat with whatever you have in the fridge.

Photo and recipe originally published as Apple, Sweet Potato, and Kale Quinoa Salad by Lexi’s Clean Kitchen.

Visit their site for more photos and details on preparation for this recipe.

apple, sweet potato, and kale quinoa salad

prep time: 10 min
cook time: 30 min
3-4 servings

Ingredients

1 cup sweet potatoes

1 tbsp cinnamon

2 cups quinoa, cooked

2 cups shredded kale

1 tbsp olive oil

1/2 tsp salt

Squeeze of lemon juice

1/3 cup pistachios, raw and de-shelled

1 apple, diced

Maple Balsamic Dressing:

1/3 cup avocado oil or olive oil

1/4 cup balsamic vinegar

2 tsp dijon mustard

2 tsp maple syrup

Pinch fine sea salt

Preparation

1. Make quinoa as directed on package, and set aside to cool.

2. Make a batch of cinnamon roasted sweet potatoes and set aside:  Preheat oven to 400 degrees and position oven rack to the middle. Line a baking sheet with parchment paper. Cut sweet potatoes into 1-inch cubes. Place sweet potatoes on parchment paper and drizzle with oil, cinnamon, and sea salt. Toss to make sure all sweet potatoes are evenly coated. Bake for about 25-30 minutes, giving them a quick flip halfway through, until sweet potatoes are fully cooked, fork tender, and have a rich color!

3. Massage kale for 1-2 minutes with olive oil,  lemon juice and salt. The original recipe suggests massaging kale to give it a softer texture. It just requires a little olive oil, salt, and a squeeze of lemon juice. You can also do this step a few hours before and let it sit.

4. Add all your dressing ingredients into a blender, and blend until smooth and creamy. Don’t over blend! Taste and adjust seasoning. Set aside.

5. Assemble the salad: Add massaged kale, sweet potatoes, quinoa, apples, pistachios to your bowl. Drizzle 2 tablespoons of dressing over salad, adding more as desired. Serve immediately.
   

   Note:

   You can customize with other ingredients or toppings. Some suggestions include avocado, black beans, cranberries or cherries, pumpkin or sunflower seeds, salty cheeses like feta or sharp cheddar, steak, chicken, shrimp or salmon.

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