Ingredients
Scale
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 15mg