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To make this delicious roasted sweet potato kale salad, gather these main ingredients: - 2 medium sweet potatoes, peeled and cubed - 4 cups kale, stems removed and torn into bite-sized pieces - 1/2 cup quinoa, rinsed - 1/4 cup dried cranberries - 1/4 cup feta cheese, crumbled (optional) - 1/4 cup walnuts, chopped - 2 tablespoons olive oil - 1 tablespoon maple syrup - 1 teaspoon garlic powder - Salt and pepper to taste - Juice of 1 lemon You can add some optional ingredients to enhance your salad: - Grilled chicken or chickpeas for protein - Avocado for creaminess - Pumpkin seeds for extra crunch This salad is not only tasty but also healthy. Each serving has: - Calories: 290 - Protein: 8g - Carbs: 37g - Fat: 13g - Fiber: 6g - Sugar: 4g This salad gives you energy and nutrients to power through your day! Start by preheating your oven to 425°F (220°C). This temperature helps the sweet potatoes roast well. Next, peel and cube 2 medium sweet potatoes. Place them in a large bowl. Add 1 tablespoon of olive oil, 1 teaspoon of garlic powder, salt, and pepper. Toss the sweet potatoes until they are well coated. Spread them on a baking sheet in a single layer. Roast for about 25-30 minutes, turning them halfway. They should be golden brown and tender when done. While your sweet potatoes roast, it's time to cook the quinoa. Use 1/2 cup of quinoa and rinse it under cold water. Follow the package instructions for cooking. Once cooked, fluff the quinoa with a fork. Set it aside to cool. This adds a nice texture to your salad. Now, let's prepare the kale. Take 4 cups of kale, removing the stems and tearing the leaves into bite-sized pieces. In a separate bowl, add the kale with 1 tablespoon of olive oil and the juice of 1 lemon. Massage the kale for about 2-3 minutes. This softens the leaves and makes them easier to eat. In a large mixing bowl, combine the roasted sweet potatoes, cooked quinoa, and massaged kale. Add in 1/4 cup of dried cranberries, 1/4 cup of feta cheese (if using), and 1/4 cup of chopped walnuts. Drizzle 1 tablespoon of maple syrup over the top. Toss everything together gently. Adjust salt and pepper to taste. Serve the salad right away or let it chill for up to an hour. Enjoy your fresh and healthy dish! Roasting sweet potatoes brings out their natural sweetness. Start by cutting them into small, even cubes. This helps them cook evenly. Use a large bowl to toss the sweet potatoes with olive oil, garlic powder, salt, and pepper. Make sure they are well coated. Spread them out on a baking sheet in one layer. This allows for even roasting. Turn the sweet potatoes halfway through cooking. They should be golden brown and tender after about 25-30 minutes. When picking kale, look for dark green leaves. Fresh leaves should feel crisp and firm. Avoid wilted or yellowing leaves. To prepare kale, remove the tough stems. Tear the leaves into bite-sized pieces. Massaging the kale with olive oil and lemon juice softens it. This step makes the kale easier to eat and enhances the flavor. A simple dressing can elevate your salad. A mix of olive oil, lemon juice, and a touch of maple syrup works well. You can also try balsamic vinegar for a tangy twist. If you like creamy dressings, a yogurt-based dressing adds richness. Experiment with flavors until you find your favorite. {{image_2}} You can easily add protein to this salad. Grilled chicken or tofu works well. They both bring a nice texture. You could also use chickpeas for a plant-based option. They add fiber and protein. If you want something different, try adding shrimp. It pairs great with sweet potatoes and kale. This salad is naturally gluten-free. Quinoa is a great choice for grains. If you prefer, you can swap quinoa for rice. Brown rice or wild rice adds a nice flavor. Always check the labels on any packaged foods. Some dressings might contain gluten, so be careful. You can change this salad with the seasons. In the fall, add roasted Brussels sprouts for crunch. In the summer, fresh tomatoes and cucumbers add brightness. Winter calls for roasted beets, which add earthy flavor. Use whatever is fresh at the market. This keeps your salad interesting and fun! You can keep your roasted sweet potato kale salad in the fridge. Place it in an airtight container. It stays fresh for about three days. The flavors blend well during this time. This makes every bite even more tasty. To store leftovers, let the salad cool down to room temperature. Then, pack it tightly in a container. If you added feta cheese, it might not stay fresh as long. You can leave it out if you plan to eat it soon. When ready to eat, give it a good shake or stir. Freezing this salad is not the best idea. The sweet potatoes and kale may lose their texture. If you still want to freeze it, only freeze the sweet potatoes. Cook them, let them cool, and then place them in a freezer bag. When you are ready to eat, just thaw and reheat. Yes, you can make this salad ahead of time. I suggest preparing the sweet potatoes and quinoa in advance. Store them in the fridge until you are ready to serve. Just add the kale, cranberries, walnuts, and any cheese right before serving. This keeps everything fresh and tasty. Yes, this salad can be vegan-friendly. Simply leave out the feta cheese. All the other ingredients are plant-based. You still get a great mix of flavors and textures without the cheese. If you don't have quinoa, you can use other grains. Brown rice or farro work well. These grains add a nice chewiness and flavor. You can even try couscous for a quicker option. Just cook them according to the package directions. To make kale tender, you should massage it. After you wash and tear the kale, add olive oil and lemon juice. Use your hands to rub the leaves for about 2-3 minutes. This breaks down the fibers and softens the leaves, making them more enjoyable to eat. This blog post covered how to make a nutritious salad. We explored key ingredients like sweet potatoes, quinoa, and kale. The step-by-step instructions made preparation easy and fun. I shared tips for roasting sweet potatoes and choosing kale. You learned about variations and how to store leftovers. In closing, this salad is simple, tasty, and healthy. Enjoy making it your own with different flavors. Happy cooking!

Roasted Sweet Potato Kale Salad

Elevate your meal with this delicious roasted sweet potato kale salad recipe! Packed with nutrients, this vibrant dish features roasted sweet potatoes, fresh kale, hearty quinoa, and topped with cranberries and walnuts for a delightful crunch. Perfect for a healthy lunch or a side dish at dinner, it's easy to make and bursting with flavor. Click to discover how to create this tasty salad that everyone will love!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

4 cups kale, stems removed and torn into bite-sized pieces

1/2 cup quinoa, rinsed

1/4 cup dried cranberries

1/4 cup feta cheese, crumbled (optional)

1/4 cup walnuts, chopped

2 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon garlic powder

Salt and pepper to taste

Juice of 1 lemon

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, garlic powder, salt, and pepper until well coated.

      Spread the sweet potatoes on a baking sheet in a single layer and roast in the oven for about 25-30 minutes, turning halfway through, until they are golden brown and tender.

        While the sweet potatoes are roasting, cook the quinoa according to package instructions. Once done, fluff with a fork and set aside to cool.

          In a separate bowl, massage the kale with the remaining 1 tablespoon of olive oil and the juice of 1 lemon for about 2-3 minutes, until the leaves are slightly softened.

            In a large mixing bowl, combine the roasted sweet potatoes, cooked quinoa, massaged kale, dried cranberries, feta cheese, and chopped walnuts.

              Drizzle the maple syrup over the salad and toss everything together gently to combine. Adjust salt and pepper to taste.

                Serve immediately or refrigerate for up to an hour to allow the flavors to meld.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4