Description
A vibrant salad combining roasted sweet potatoes, crispy kale, creamy goat cheese, and crunchy pecans, dressed in a tangy sauce.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1–2 tablespoons olive oil, for roasting
- 1 teaspoon kosher salt, to season
- 1/2 teaspoon black pepper, for added flavor
- 2 bunches of kale, washed and massaged for tenderness
- 1 cup cooked quinoa, cooled
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- 1/4 cup diced red onion
- 1/4 cup crumbled goat cheese
- 2 tablespoons Dijon mustard, for the dressing
- 1 tablespoon fresh lemon juice, to brighten the flavor
- 1 tablespoon maple syrup, for balancing sweetness
- 1/4 cup olive oil, for the dressing
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine diced sweet potatoes with 1 to 2 tablespoons of olive oil, kosher salt, and black pepper. Toss well.
- Spread the sweet potatoes in a single layer on a baking sheet and roast for 25 to 30 minutes until tender and golden brown.
- While roasting, prepare the dressing by whisking together Dijon mustard, lemon juice, maple syrup, and olive oil. Season with salt and pepper.
- In a large bowl, mix massaged kale, cooked quinoa, roasted sweet potatoes, golden raisins, chopped pecans, diced red onion, and crumbled goat cheese.
- Drizzle the dressing over the salad and gently toss to combine. Serve warm or chill in the fridge for 30 minutes.
Notes
Feel free to customize by adding grilled chicken or chickpeas, or swapping kale for spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 15mg
Keywords: salad, sweet potato, kale, healthy recipe, vegetarian