A nutrient-packed salad with kale, quinoa, roasted sweet potatoes, and a tangy lemon dressing.
# What you need:
→ Vegetables
01 - 1 large sweet potato, peeled and diced (about 12 oz)
02 - 1 bunch kale (about 5 oz), stems removed and leaves chopped
03 - 1 small red onion, thinly sliced
04 - 1/4 cup fresh parsley, chopped
05 - 1/4 cup pomegranate seeds (optional, for garnish)
→ Grains
06 - 1 cup quinoa, rinsed
→ Dressing
07 - 1/4 cup extra virgin olive oil
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon lemon zest
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey or maple syrup
12 - 1 small garlic clove, minced
13 - Salt and black pepper, to taste
→ Toppings
14 - 1/4 cup toasted pumpkin seeds (pepitas)
15 - 1/4 cup feta cheese, crumbled (optional)
# How to Make It:
01 - Preheat oven to 400°F. Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 20 to 25 minutes, flipping halfway, until golden and tender.
02 - While the sweet potato roasts, bring 2 cups water to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Allow to cool slightly.
03 - Place chopped kale in a large bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage leaves gently with your hands for 2 to 3 minutes until softened and darkened.
04 - Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper in a small bowl until emulsified.
05 - Add cooked quinoa, roasted sweet potato, red onion, and parsley to the massaged kale. Pour dressing over and toss gently to combine everything evenly.
06 - Sprinkle toasted pumpkin seeds, crumbled feta (if using), and pomegranate seeds over the salad. Serve immediately or chill before serving.
