Ingredients
Scale
- 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 kale, washed and massaged
- 1 cup cooked quinoa, cooled
- 1/2 cup golden raisins
- 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
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, salt, and black pepper on a baking sheet.
- Roast the sweet potatoes in the oven for about 20 minutes or until tender and golden.
- While the sweet potatoes roast, massage the kale in a large bowl with a pinch of salt until softened.
- Add the cooked quinoa, golden raisins, chopped pecans, and diced red onion to the kale.
- In a small bowl, whisk together the Dijon mustard, lemon juice, maple syrup, olive oil, kosher salt, and black pepper to create the dressing.
- Once the sweet potatoes are done, let them cool slightly before adding them to the salad.
- Drizzle the dressing over the salad and toss gently to combine.
- Finish by adding crumbled goat cheese on top, and serve!
Notes
Don’t skip roasting the sweet potatoes for added flavor and feel free to substitute with your favorite nuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan, Gluten-Free