Kale & Quinoa Sweetpotato Salad
Recipe
Ingredients
- 2 sweetpotatoes peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/4 cup uncooked white quinoa
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 teaspoons poppy seeds
- 1/4 teaspoon black pepper
- 1/2 cup toasted walnuts coarsely
- chopped
- 1/3 cup red onion finely chopped
- 4 cups kale torn into 1 inch pieces
- 1/2 cup pomegranate seeds
- 3 ounces goat cheese at room temperature
Instructions
- Preheat oven to 400° Lay sweetpotatoes in a single layer on a large, rimmed baking sheet. Drizzle with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt; toss. Bake about 30 minutes, turning once, until tender and golden brown.
- In a small saucepan, combine quinoa, 1/2 cup water, and a pinch of salt. Bring to a boil. Reduce heat to low. Cover pan; simmer about 12 minutes. Remove from heat. Let stand 5 minutes; fluff with a fork. Let cool.
- In a small bowl combine remaining 2 tablespoons olive oil, vinegar, honey, mustard, poppy seeds, pepper and remaining 3/4 teaspoon salt.
- In a large bowl toss kale, sweetpotatoes, toasted walnuts, quinoa, and dressing. Transfer to a serving platter. Top with pomegranate seeds and goat cheese.
Notes
Nutrition Facts
Kale & Quinoa Sweetpotato Salad
Serving Size
1
Amount per Serving
Calories
310
% Daily Value*
Fat
18
g
28
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
7
g
Cholesterol
7
mg
2
%
Sodium
529
mg
23
%
Potassium
624
mg
18
%
Carbohydrates
32
g
11
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
9
g
18
%
Vitamin A
15302
IU
306
%
Vitamin C
58
mg
70
%
Calcium
143
mg
14
%
Iron
2
mg
11
%
Net Carbohydrates
27
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 310kcalCarbohydrates: 32gProtein: 9gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 7mgSodium: 529mgPotassium: 624mgFiber: 4gSugar: 9gVitamin A: 15302IUVitamin C: 58mgCalcium: 143mgIron: 2mgNet Carbohydrates: 27g