Kale & Quinoa Sweetpotato Salad
Course: Appetizer, main, Salad
Cuisine: American
Keyword: quinoa, salad, sweet potato
Servings: 6
Calories: 310kcal
- 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
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.
Nutrition Facts
Kale & Quinoa Sweetpotato Salad
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 310kcal | Carbohydrates: 32g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 529mg | Potassium: 624mg | Fiber: 4g | Sugar: 9g | Vitamin A: 15302IU | Vitamin C: 58mg | Calcium: 143mg | Iron: 2mg | Net Carbohydrates: 27g