Roasted Sweet Potato and Baby Kale Salad

Discover the Roasted Sweet Potato and Baby Kale Salad Recipe, a vibrant dish that perfectly balances nutrition and flavor. This hearty salad combines the natural sweetness of roasted sweet potatoes with the earthy richness of baby kale, enhanced by a tangy lemon vinaigrette. Whether enjoyed as a light lunch or a wholesome side dish at dinner, this salad is not only satisfying but also packed with essential vitamins and minerals. It's an ideal choice for meal prep, making it a versatile addition to your weekly menu. With its colorful presentation and delicious taste, this salad is sure to impress at any gathering.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Salad Cuisine: American Keyword: For added protein, top with grilled chicken or chickpeas. Substitute other nuts or seeds based on preference. This salad is great for meal prep; store components separately until ready to eat for freshness. Servings: Serves 4 Calories: 400kcal Author: Tisha

Ingredients

2 medium sweet potatoes
4 cups baby kale
½ cup quinoa
¼ cup dried cranberries
¼ cup feta cheese
2 tablespoons olive oil
Lemon vinaigrette (made with apple cider vinegar, Dijon mustard, honey, and lemon juice)

Instructions

Preheat oven to 425°F (220°C).
Toss cubed sweet potatoes in olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
Cook quinoa in water according to package instructions; set aside.
Whisk together dressing ingredients in a bowl.
In a large bowl, mix roasted sweet potatoes, quinoa, baby kale, cranberries, feta cheese, and walnuts if desired. Drizzle with dressing and toss gently.
Serve warm or at room temperature.

Nutrition