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  • Alison Elliott

Sweet Potato, Quinoa, Kale Salad with a Apple Cider Vinaigrette


Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour


Ingredients:

Salad

2 Medium sweet potatoes (rinsed & diced into ~1/2 inch cubes)

1 Small delicata squash (rinsed, deseeded, & diced into ~1/2 inch cubes)

2 tbsp. Olive oil

1/2 tsp. Salt

1/4 tsp. Black pepper (ground)

1/2 c. Dry quinoa

1 c. Water

1 Bunch curly kale (rinsed & sliced)

1/2 c. Walnuts

1/2 c. Pecans

1/2 c. Pumpkin seeds

1/2 c. Dried cranberries


Dressing

1 c. Apple cider

1/2 c. Olive oil

1 tsp. Salt

2 tbsp. Apple cider vinegar

2 tbsp. Mustard

1 Garlic clove

1/4 tsp. Black pepper (ground)

1/2 tsp. Cinnamon powder


Method:

Salad

1) Preheat the oven to 400 degrees.

2) Rinse and dice 2 medium sweet potatoes into ~1/2 inch cubes. Lay them on a medium baking sheet.


3) Rinse, deseed, and dice 1 small delicata squash into ~1/2 inch cubes. Lay them on the same medium baking sheet.


4) Drizzle 2 tbsp. of olive oil, 1/2 tsp. salt, and 1/4 tsp. ground black pepper onto the potatoes and squash on the baking. Use a spatula to evenly coat the ingredients. Bake at 400 for 40 minutes.


5) While the potatoes and squash are baking, bring 1 c. of water to a boil. Add 1/2 c. of quinoa and turn the heat down to simmer. Cover the quinoa and let it cook for 15 minutes. Once the quinoa is cooked let it cool before adding it to the salad.


6) Rinse 1 bunch of curly kale. Remove the stems. Roll the kale into a long cylinder and thinly slice it. Add the sliced kale to a large salad bowl.


7) Once the sweet potato and delicata squash has cooked and cooled add the mixture to the kale. Also, add the cooled quinoa.


8) Top the salad with 1/2 c. Walnuts, 1/2 c. Pecans, 1/2 c. Pumpkin seeds, and 1/2 c. Dried cranberries.

9) Next, make the dressing.


Dressing

1) Combine all of the ingredients (1 c. Apple cider, 1/2 c. Olive oil, 1 tsp. Salt, 2 tbsp. Apple cider vinegar, 2 tbsp. Mustard, 1 Garlic clove, 1/4 tsp. Black pepper (ground), and 1/2 tsp. Cinnamon powder) in a blender and mix for 1-2 minutes.


2) Add the dressing to the salad and use tongs to mix it all together. Enjoy for up to 1 week in the fridge.


Serving Size: 8-12 people


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