Roasted Sweet Potato, Kale and Quinoa Salad

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Servings: 4 Prep: 25 min Cook: 20 min Low Carb Pescetarian Vegan Vegetarian Entree Salad Homestyle Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Sweet Potatoes, Red Onion, Kale, Extra Virgin Olive Oil, Quinoa

Roasted Sweet Potato, Kale and Quinoa Salad

Ingredients

2 sweet potatoes ⚠

1 red onion ⚠

1 bunch kale ⚠

2 tablespoons extra virgin olive oil ⚠

½ teaspoon sea salt, to taste

½ teaspoon ground black pepper, to taste

½ cup quinoa ⚠

2 teaspoons minced garlic

2 tablespoons balsamic vinegar

1 teaspoon dried thyme, optional

Instructions

1. Preheat oven to 400F.

2. Wash, peel, and chop sweet potatoes into cubes. Peel and cut onion into wedges. Remove tough ribs from kale and tear into bite-sized pieces.

3. Place sweet potatoes in baking dish and drizzle with half the olive oil. Season to taste with salt and pepper.

4. Bake in the oven for 25-30 minutes, until tender. Then set aside to cool.

5. In the meantime, cook quinoa according to instructions on the packaging. Once cooked, set aside to cool.

6. While quinoa cooks, heat remaining olive oil in a large skillet over medium heat. Cook onion and garlic, for about 10 minutes, until golden brown.

7. Stir in kale and continue cooking until wilted. Transfer the kale mixture to a large bowl and set aside to cool.

8. Once all the ingredients have cooled, add in sweet potatoes and quinoa to the large bowl.

9. Drizzle with balsamic vinegar and season to taste with salt, ground pepper, and thyme. Stir to combine and serve.