A fresh blend of kale, quinoa, roasted sweet potato, and tangy lemon dressing for light meals.
# Components:
→ Vegetables
01 - 1 large sweet potato, peeled and diced (approximately 1.25 cups)
02 - 1 bunch kale, stems removed and leaves chopped (about 5 ounces)
03 - 1 small red onion, thinly sliced
04 - 1/4 cup fresh parsley, chopped
05 - 1/4 cup pomegranate seeds (optional)
→ 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 crumbled feta cheese (optional)
# Directions:
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, turning halfway, until golden and tender.
02 - Bring 2 cups water to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff quinoa with a fork. Let cool slightly.
03 - Place chopped kale in a large mixing bowl. Drizzle with 1 teaspoon olive oil and sprinkle with salt. Massage kale gently for 2 to 3 minutes until leaves soften and darken.
04 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until emulsified.
05 - Add cooked quinoa, roasted sweet potato, sliced red onion, and parsley to the kale. Pour dressing over and toss gently to incorporate all ingredients evenly.
06 - Sprinkle toasted pumpkin seeds, crumbled feta cheese (if using), and pomegranate seeds over the salad. Serve immediately or refrigerate and add toppings just before serving.
