Roasted Sweet Potato Kale Quinoa Salad

Roasted sweet potato, tender kale, quinoa, cranberries, pecans, and feta with a tangy maple Dijon dressing for an easy vegetarian grain salad.

Prep: 20 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 pounds sweet potato
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 cup quinoa
• 1.75 cups water
• 6 cups kale
• 0.5 cup dried cranberries
• 0.5 cup pecans
• 4 ounces feta cheese
• 2 tablespoons maple syrup
• 1 tablespoon dijon mustard
• 2 tablespoons apple cider vinegar
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. Peel and cut the sweet potato into 1-inch cubes. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt, spread on a baking sheet, and roast for 25 to 30 minutes, turning once, until browned and fork-tender. (about 30 min) — 425°F
2. Meanwhile, rinse the quinoa. Combine it with the water and remaining 1/4 teaspoon salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork. (about 20 min) — Low simmer
3. Whisk the remaining 2 tablespoons olive oil with the maple syrup, Dijon mustard, apple cider vinegar, and black pepper. (about 2 min)
4. Strip the kale leaves from the stems and tear them into bite-size pieces. Massage the kale with 1 tablespoon of the dressing until slightly softened. (about 2 min)
5. Combine the warm quinoa, roasted sweet potato, cranberries, pecans, feta, and dressed kale. Toss with the remaining dressing and serve warm or at room temperature. (about 3 min)