Roasted Sweet Potato, Quinoa, Kale Salad
Roasted Sweet Potato, Quinoa, Kale Salad
Salads
Ingredients
2-3 sweet potatoes, peeled and cubed ½-¾”
- 5 tablespoons Fustini's Meyer Lemon olive oil, divided
Kosher salt & freshly ground black pepper
- 1/2 cup dried quinoa, rinsed under cold water
- 1/2 bunch Tuscan kale, thinly sliced
- 1/2 cup dried cranberries
- 1 tablespoon Fustini's Cranberry Pear balsamic
1/2 cup crumbled feta
Directions
- Preheat oven to 425°, and cover a baking sheet with aluminum foil. Arrange sweet potatoes on the baking sheet, then drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss to coat and roast until golden and tender, about 25 minutes.
- Meanwhile, combine quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer, covered 15 minutes. Remove from heat and let sit, covered, 5 minutes more. Scoop quinoa onto a paper towel-lined baking sheet to cool slightly.
- In a large bowl, combine kale, In a small bowl, whisk together balsamic vinegar and the remaining 3 tablespoons of olive oil. Drizzle vinaigrette over the kale, tossing gently to combine. Allow to sit for 30 minutes to 1 hour to soften the kale. Add quinoa, sweet potatoes, and cranberries. Season with salt and pepper and stir in feta just before serving.
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