why make this recipe
Kale Sweet Potato Salad with Quinoa and Dijon Dressing is a nutritious and vibrant dish that is perfect for any meal. It combines several health-boosting ingredients, including kale, sweet potatoes, and quinoa, making it a powerhouse of vitamins and minerals. This salad is not only delicious but also filling, thanks to the protein from the quinoa. With a zesty Dijon dressing, it adds a wonderful flavor that makes eating greens enjoyable.
how to make Kale Sweet Potato Salad with Quinoa and Dijon Dressing
Ingredients:
- 4 cups kale, chopped
- 2 medium sweet potatoes, roasted and diced
- 1 cup quinoa, cooked
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Optional: nuts or seeds for topping
Directions:
- Preheat the oven to 400°F (200°C).
- Peel and dice the sweet potatoes, then toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender.
- Cook the quinoa according to package instructions.
- In a large bowl, combine the kale and roasted sweet potatoes.
- In a small bowl, whisk together Dijon mustard, olive oil, apple cider vinegar, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss to combine.
- Add the cooked quinoa and mix gently.
- Serve immediately and top with nuts or seeds if you like.
how to serve Kale Sweet Potato Salad with Quinoa and Dijon Dressing
This salad can be served as a main dish or a side. It is wonderful on its own, or you can pair it with grilled chicken or fish for added protein. For a refreshing touch, serve it chilled or at room temperature.
how to store Kale Sweet Potato Salad with Quinoa and Dijon Dressing
If you have leftovers, store the salad in an airtight container in the refrigerator. It will stay fresh for up to three days. If you want to keep the salad crisp, consider storing the dressing separately and adding it just before serving.
tips to make Kale Sweet Potato Salad with Quinoa and Dijon Dressing
- Use fresh, bright green kale for the best flavor and nutrition.
- To make chopping kale easier, remove the tough stems before chopping the leaves.
- Adding nuts or seeds not only enhances the flavor but also gives a nice crunch.
- You can make the dressing ahead of time and store it in the fridge for quick assembly.
variation
Feel free to add other veggies like bell peppers or carrots for extra crunch. You can also swap the quinoa for another grain, like farro or bulgur, based on your preference.
FAQs
1. Can I use different greens instead of kale?
Yes, you can use spinach, arugula, or mixed greens if you prefer.
2. Is this salad gluten-free?
Yes, if you ensure that the quinoa is certified gluten-free, the entire dish will be gluten-free.
3. Can I prepare this salad ahead of time?
You can prepare the components ahead of time. Just mix them together and add the dressing right before serving to keep everything fresh.
Kale Sweet Potato Salad with Quinoa and Dijon Dressing
Ingredients
For the Salad
- 4 cups kale, chopped Use fresh, bright green kale for the best flavor and nutrition.
- 2 medium sweet potatoes, roasted and diced Peel and dice, then toss with olive oil, salt, and pepper before roasting.
- 1 cup quinoa, cooked Cook according to package instructions.
- optional nuts or seeds for topping Enhances flavor and adds a crunchy texture.
For the Dressing
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Peel and dice the sweet potatoes, then toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender.
- Cook the quinoa according to package instructions.
Assembly
- In a large bowl, combine the kale and roasted sweet potatoes.
- In a small bowl, whisk together Dijon mustard, olive oil, apple cider vinegar, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss to combine.
- Add the cooked quinoa and mix gently.
- Serve immediately and top with nuts or seeds if you like.