I love salads that are really easy to whip up and that taste great. I’m going to share one of these types of salads with you today. This one is not very difficult to prepare, it’s rather filling and easy on the palate. It’s also got some nice ingredients in it that combine to form a wonderful part of an entire meal.
There are only a few ingredients in this salad, but each one plays a fairly large role. Obviously, one of the more substantial ingredients is the sweet potato. This is the bulk of the salad and it’s what’s going to fill you up. After that is the quinoa, an interesting ingredient in its own right as well as the kale, which adds a tender and unique texture. The dried cranberries and feta won’t fill you up, but they’ll sure add a decent amount of flavor to the dish. These were some of my favorite things while eating last night. I will always love feta and the cranberries are a nice touch. Overall, after you roast the sweet potatoes, it’s smooth sailing through the rest of the dish.
3 Sweet Potatoes, Trimmed and Cut into 1-Inch Pieces
Extra-Virgin Olive Oil
Ground Black Pepper
1 Cup Dried Quinoa
1/2 Bunch Kale, Stemmed and Cut into 2-Inch Pieces
1/2 Cup Dried Cranberries
1 Tablespoon White Balsamic Vinegar
1/2 Cup Feta Cheese, Crumbled
I’d like to thank Delish for this recipe. This website has a ton of awesome recipes that I’ll be pulling from this Thanksgiving season and I’m very thankful for all the effort they put into each one of them.
Adjust one of your oven racks so it’s in the center position. Then, warm the oven to 425 degrees.
Prep & Roast the Potatoes
To start off, trim both ends from each potato. Then, cut the potatoes into the one inch pieces. After that, put the pieces into a large bowl and add two tablespoons of olive oil to the bowl as well. Also, add 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper. Mix everything up until the potatoes are coated well with the oil.
Spread these potato cubes out on a large baking sheet. When the oven is to temperature, place the sheet inside and roast the potatoes for 30 minutes. When that’s finished, remove the potatoes and let them cool. Turn off the oven heat.
Cook the Quinoa
Bring two cups of water with 1/2 teaspoon of salt to a boil over high heat in a medium sized saucepan. When the water boils, add one cup of quinoa to it.
Reduce the heat to low, cover the saucepan and let the quinoa cook for 15 minutes. Once that happens, remove the cover and turn off the heat. Let everything cool for five minutes.
Next, spread the quinoa out on a large baking sheet. The purpose of this step is to cool the grain down so it’ll blend in nicely with the rest of the salad. Let things sit like this for about ten minutes. It should be cool by then.
In a medium sized bowl, add the one tablespoon white balsamic vinegar and three tablespoons olive oil. Whisk these two ingredients together well.
In a large bowl, combine the kale, quinoa, potatoes, dried cranberries and vinaigrette. Toss all these ingredients until everything is coated with the vinaigrette.
Plate & Serve
Divide the salad between plates and sprinkle some feta cheese over each salad. Serve and enjoy!
The Final Kale & Sweet Potato Salad
Once again, after the potatoes are roasted, this is a really easy dish to put together. It really shouldn’t take long at all. It’s simple and very good tasting. If you do decide to give this one a try, please let me know your thoughts in the comment section down below. Thanks for reading!
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