Kale, Sweet Potato, and Quinoa Salad
One of my favourite salads for its robust flavours and nutritional value. Another reason I love this recipe is because any and all the steps can be prepared independently ahead of time so when you want to eat, you just need to assemble the parts. It’s entirely up to you whether you want a warm or cold salad. 🙂
1 cup dry quinoa
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 teaspoon kosher salt, plus more for seasoning
1/4 cup orange juice
2 medium sweet potatoes
3 tablespoons red wine vinegar
1/2 bunch kale (stems removed, leaves chopped)
3 teaspoons maple syrup
1/3 cup toasted slivered almonds
1 Cook the quinoa according to package directions.
2 In a medium bowl, whisk together the shallot, orange juice, vinegar, and maple syrup. While whisking, slowly drizzle in ¼ cup olive oil. Season with 1 teaspoon kosher salt; Set aside.
3 Chop the sweet potatoes into ½-inch cubes. In a medium bowl, toss the sweet potatoes with the remaining olive oil. Season with salt. Spread the potatoes on two baking sheets and bake in a 425°F oven for 15 to 20 minutes or until tender.
4 In a large bowl, combine the quinoa, sweet potatoes, and kale. Drizzle the dressing over the salad and toss. Sprinkle the almonds over the salad before serving.
*recipe courtesy of www.ivillage.com
Dr. Crysta Serné
Chiropractor and owner of Vitality Clinic