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- 2 medium sweet potatoes, diced - 4 cups kale, chopped - 1 cup quinoa, rinsed and drained - 1/2 cup cranberries (dried) - 1/2 cup walnuts, roughly chopped - 1/4 cup feta cheese, crumbled (optional) - 3 tablespoons olive oil - 2 tablespoons maple syrup - 1 tablespoon apple cider vinegar - 1 teaspoon garlic powder - Salt and pepper to taste When I gather the ingredients for my Sweet Potato Kale Harvest Salad, I focus on fresh, bright flavors. Each component brings something special to the table. The sweet potatoes add a rich, earthy flavor. I love how they caramelize in the oven, turning sweet and tender. The kale gives a nice crunch and a pop of green. I always choose fresh kale, as it holds up well in salads. Quinoa is a fantastic base. It’s nutty and full of protein, making this salad hearty. The dried cranberries bring a touch of sweetness that balances the flavors nicely. And the walnuts? They add a delightful crunch and healthy fats. If you opt for feta cheese, it adds a creamy tang that enhances the salad. Now, onto the dressing! I use olive oil for richness, maple syrup for sweetness, and apple cider vinegar for zing. Garlic powder adds depth, and salt and pepper bring all the flavors together. This mix of ingredients makes a salad that is both healthy and satisfying. 1. Preheat your oven to 400°F (200°C). 2. Toss diced sweet potatoes with 1 tablespoon of olive oil, salt, pepper, and garlic powder. This mix adds flavor and makes them crisp. 1. Spread sweet potatoes on a baking sheet in a single layer. 2. Roast for 25-30 minutes. Stir halfway through to ensure even cooking. You want them soft and lightly browned. 1. While the sweet potatoes roast, cook the quinoa according to package instructions. Set it aside when done. 2. In a large bowl, combine chopped kale with 1 tablespoon of olive oil and a pinch of salt. Massage the kale with your hands until it wilts. This helps soften it and brings out its taste. 1. Allow the sweet potatoes to cool for a few minutes before adding them to the kale. 2. Add the cooked quinoa, cranberries, walnuts, and feta cheese if you like it. 3. In a small bowl, whisk together the remaining olive oil, maple syrup, and apple cider vinegar. Pour this dressing over the salad and toss everything together until well combined. Adjust seasoning with extra salt and pepper if needed. To get the best caramelization on your sweet potatoes, follow these tips: - Cut them into uniform pieces. This helps them cook evenly. - Use enough oil. One tablespoon per two medium sweet potatoes works well. - Spread them out. Leave space on the baking sheet for hot air to circulate. For seasoning variations, try these ideas: - Add chili powder for heat. - Use paprika for a smoky flavor. - Mix in cinnamon for a sweet twist. Massaging kale makes it tender and tasty. Here’s how to do it: - Drizzle a bit of olive oil on your kale. - Add a pinch of salt. - Use your hands to rub the leaves gently. This softens them. If you want to swap out kale, consider these options: - Spinach for a milder flavor. - Swiss chard for a hearty green. - Arugula for a peppery kick. Customizing your dressing is simple. Here’s how: - Add a squeeze of lemon for brightness. - Mix in some mustard for a tangy twist. - Swap olive oil for avocado oil for a richer taste. For maple syrup and apple cider vinegar substitutes, try these: - Honey can replace maple syrup for sweetness. - Lemon juice works well instead of vinegar for a fresh zing. {{image_2}} You can boost your salad with some protein. Grilled chicken adds a savory taste. Chickpeas bring a nice crunch and are great for plant-based eaters. Tofu is another excellent choice. Just marinate and grill it for extra flavor. Each option makes the salad more filling and satisfying. To make the salad fully plant-based, skip the feta cheese. You can use vegan cheese or nutritional yeast instead. Both options add a cheesy flavor without dairy. This way, everyone can enjoy the salad, whether they are vegan or vegetarian. Using seasonal produce keeps your salad fresh and exciting. In the fall, add roasted beets or apples for sweetness. In the summer, try adding cherry tomatoes or cucumber for a crisp bite. Adjusting the ingredients based on the season helps you enjoy different flavors all year round. To store leftovers, place the salad in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to three days. The sweet potatoes may soften over time, but the flavor stays good. You can easily prepare this salad in advance. Roast the sweet potatoes and cook the quinoa ahead of time. Store these in separate containers in the fridge. When you are ready to eat, mix all the ingredients. This way, the kale remains fresh and crisp. You can freeze the sweet potatoes and quinoa, but not the whole salad. To freeze, place them in airtight bags. When you are ready to eat, let them thaw overnight in the fridge. Reheat the sweet potatoes before adding to the salad for best flavor. It takes about 50 minutes to make this salad. You will spend 15 minutes preparing the ingredients. The cooking time for the sweet potatoes and quinoa takes about 35 minutes. This timing makes it easy to fit into a busy schedule. Yes, you can prepare this salad ahead of time. You can roast the sweet potatoes and cook the quinoa the day before. Store each component in the fridge, then assemble the salad just before serving. This helps keep the kale fresh and crisp. This salad pairs well with many sides. You might enjoy a simple soup, like tomato or butternut squash. Additionally, crusty bread or a light protein, like grilled chicken, complements the flavors nicely. Absolutely! You can use other greens if you prefer. Spinach, arugula, or Swiss chard are good options. Each will change the taste slightly but will still create a delicious salad. Choose what you like best! This blog post covered a tasty sweet potato kale harvest salad. We explored key ingredients, step-by-step instructions, and helpful tips. You can easily customize it by adding protein or using seasonal produce. Remember to store leftovers properly, so they stay fresh. Whether you make it ahead or enjoy it right away, this salad is versatile and nutritious. Try it out, and make it your own!

Sweet Potato Kale Harvest Salad Roasted

Create a flavorful experience with this Sweet Potato Kale Harvest Salad that's perfect for fall! Packed with nutritious ingredients like roasted sweet potatoes, quinoa, and crunchy walnuts, this vibrant salad is not only delicious but also healthy. Learn how to make this easy recipe that brings together seasonal flavors in just under an hour. Click through to explore the detailed recipe and enjoy a fresh, wholesome meal today!
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Ingredients
  

2 medium sweet potatoes, diced

4 cups kale, chopped

1 cup quinoa, rinsed and drained

1/2 cup cranberries (dried)

1/2 cup walnuts, roughly chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

2 tablespoons maple syrup

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C).

    Toss the diced sweet potatoes in 1 tablespoon of olive oil, salt, pepper, and garlic powder. Spread them on a baking sheet in a single layer.

      Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir them halfway through for even cooking.

        While the sweet potatoes are roasting, cook the quinoa according to package instructions and set aside.

          In a large bowl, combine the chopped kale with 1 tablespoon of olive oil, a pinch of salt, and rub the kale with your hands until it wilts slightly.

            Once the sweet potatoes are done, allow them to cool for a few minutes before adding them to the bowl with the kale.

              Add the cooked quinoa, cranberries, walnuts, and feta cheese (if using) to the bowl.

                In a small bowl, whisk together the remaining olive oil, maple syrup, and apple cider vinegar. Pour the dressing over the salad and toss everything together until well combined.

                  Adjust seasoning with additional salt and pepper if needed.

                    Serve immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4