Description
A comforting, nutrient-packed main salad with roasted sweet potatoes, hearty kale, tangy goat cheese, and a delightful maple-Dijon dressing.
Ingredients
- 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, toasted
- 1/4 cup diced red onion
- 1/4 cup crumbled goat cheese
- Dressing:
- 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) and line a baking sheet with parchment.
- Toss the sweet potatoes with olive oil, kosher salt, and black pepper.
- Spread them in a single layer on the baking sheet.
- Roast for 25–30 minutes, turning halfway through, until tender.
- Cook the quinoa according to package directions, then cool.
- Toast the pecans in a skillet over medium heat for 3–4 minutes.
- Make the dressing by whisking together Dijon, lemon juice, maple syrup, olive oil, salt, and pepper.
- Massage the kale with a drizzle of olive oil and a pinch of salt.
- Add quinoa, raisins, onion, and pecans to the kale and toss gently.
- Combine the roasted sweet potatoes and dressing with the kale mixture and serve.
Notes
For a nut-free option, swap pecans for toasted pumpkin or sunflower seeds. Vegan option by omitting goat cheese and using maple syrup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American