Roasted Sweet Potato, Kale & Quinoa Salad (Edit recipe)

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Easy, nutritious, and absolutely delish you guys. Roasted sweet potatoes, fresh green kale, red onions, fluffy quinoa, and a gorgeous maple tamari vinaigrette featuring Jozo Tamari. The perfect winter salad!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

11

Serves: 6

Ingredients

1.5 cups Quinoa, dry
4 cups Kale, washed & thinly sliced
0.5 whole Red Onion, diced
2 whole Sweet Potato, peeled, chopped & tossed with EVOO, salt, pepper, and pepper flakes.
6 Tbsp Extra Virgin Olive Oil
1.5 tsp Dijon Mustard
4 cloves Garlic, crushed & minced / pressed
3.75 Tbsp Barrel Aged Tamari Soy Sauce - Jozo
2.75 Tbsp Pure Maple Syrup
1 tsp Red Pepper Flakes
1 whole Lemon, juice only

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400 F
Add your quinoa to a pot and fill with water according to package directions. I seasoned mine liberally with salt. Cook according to package directions. Once cooked, remove from heat and leave covered for 5 ish before fluffing with a fork and letting cool for the salad.
In the meantime, peel and chop your sweet potatoes into small cubes ( about 1/3") and add them to a mixing bowl. Drizzle with EVOO and season liberally with salt, pepper, and pepper flakes. Toss until coated and transfer to a parchment lined baking sheet. Once your oven is preheated, bake for 15 minutes, flip, continue for another 10, flip, and finish with another 5+ minutes until they have some nice colour and are tender. Remove and set the tray on a wire rack to cool as you assemble everything for the salad.
For the vinaigrette, I added everything to a liquid measure and whisked vigorously until combined.
Once your quinoa and sweet p's are cooled but not completely cold, let's assemble. To a large mixing bowl, I added 4 Cups cooked quinoa, the kale, red onion, and roasted sweet p's. I poured over the vinaigrette and tossed until combined. I served my salad right away and it was delicious, but it was also delicious the next day from the fridge. Make sure to keep it in an airtight container and it should last 4 days.

Notes

Sorry for the wonky measurements on the vinaigrette. I ended up feeling like I needed another half batch of the vinaigrette once I had finished & dressed the salad. Make sure to taste it once finished and adjust the seasoning to taste.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	444
Fat:	19 g
Carbohydrates:	58 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	835 mg
Fiber:	9 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.