Description
Roasted sweet potato cubes meet nutty quinoa and crisp kale, draped in a tangy lime-maple dressing, studded with cranberries and pumpkin seeds for bursts of sweetness and crunch.
Ingredients
- 2 cups diced sweet potato
- 1 cup dry quinoa
- 2 tablespoons olive oil
- 1/4 cup diced red onion
- 2 cups chopped kale
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 2 tablespoons pumpkin seeds
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a bowl toss diced sweet potato with 1 tablespoon olive oil, salt, and black pepper.
- Spread sweet potato on the baking sheet and roast for 20–25 minutes until tender and lightly browned.
- Meanwhile rinse quinoa under cold water, then combine with 2 cups water in a saucepan and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until water is absorbed, then fluff with a fork.
- In a small bowl whisk together lime juice, maple syrup, Dijon mustard, and the remaining tablespoon of olive oil.
- In a large bowl combine cooked quinoa, roasted sweet potato, red onion, kale, dried cranberries, and pumpkin seeds.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Sprinkle crumbled feta cheese on top and adjust seasoning with additional salt or pepper if desired.
Notes
- Salad can be served warm, at room temperature, or chilled.
- Substitute baby spinach for kale if preferred.
- Add sliced avocado or toasted nuts for extra creaminess and crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.