Roasted Sweet Potato Kale Salad

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 medium sweet potatoes (peeled and diced into 1-inch cubes)

1-2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 bunches of curly kale (washed and massaged)

1 cup cooked quinoa – cooled

1/2 cup dried cranberries

1/2 cup chopped pecans

1/4 cup diced red onion

1/4 cup crumbled goat cheese

2 tablespoons dijon mustard

1 tablespoon fresh lemon juice

1 tablespoon maple syrup

1/4 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Directions

Roast the sweet potatoes

Preheat oven to 425F degrees and line a baking sheet with parchment paper. Add the diced sweet potatoes to a medium-sized mixing bowl. Drizzle the olive oil onto the potatoes, sprinkle salt and pepper, and toss to coat. Pour the sweet potatoes onto the baking sheet in a single layer and bake in the oven for 25-30 minutes. Remove and let cool for a few minutes.

Make the dressing

Add all of the dressing ingredients to a small bowl or mason jar and mix well to emulsify.

Assemble and dress the salad

Add the massaged kale to a salad bowl or platter, and top with the cooked quinoa, roasted sweet potatoes, red onion, pecans, cranberries, and goat cheese.

Pour on the dressing, toss lightly, and serve.

Nutrition

• Serving Size: 1 cup
• Calories: 291
• Total Fat: 18.4 g
• Saturated Fat: 2.6 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 373.6 mg
• Total Carbohydrate: 30.1 g
• Dietary Fiber: 3.4 g
• Total Sugars: 8.8 g
• Protein: 4.2 g