Sweet Potato & Quinoa Salad Recipe

Time45m

Serves4

Kale, roasted sweet potato, golden quinoa, pomegranate, red onion, goat cheese, walnuts, pomegranate vinaigrette

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Ingredients

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1
Prepare the Sweet Potatoes
Preheat the oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
2
Cook the Quinoa
Rinse quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
3
Prepare the Kale
Remove the stems from the kale and chop the leaves into bite-sized pieces. Massage the kale with a little olive oil and salt for a few minutes until it softens.
4
Combine Ingredients
In a large bowl, combine the roasted sweet potatoes, cooked quinoa, massaged kale, pomegranate seeds, finely chopped red onion, crumbled goat cheese, and walnuts.
5
Dress the Salad
Drizzle the pomegranate vinaigrette over the salad and toss gently to combine. Adjust seasoning with salt and pepper as needed.