Roasted Sweet Potato Kale Salad: A Hearty & Wholesome Delight
A delicious and nutritious salad that’s perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes
- 4 cups kale, chopped
- 1 cup quinoa, cooked
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potatoes and toss them with olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast the sweet potatoes for 25-30 minutes until tender and slightly caramelized.
- In a large bowl, combine the kale, cooked quinoa, dried cranberries, and walnuts.
- Once the sweet potatoes are done, add them to the salad mix.
- Drizzle with balsamic vinegar and toss everything together.
- Serve immediately or chill in the refrigerator for a refreshing meal.
Notes
- For a vegan option, skip the cheese or use a plant-based alternative.
- Feel free to add other vegetables like bell peppers or beets.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg