Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into ½-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • 1 cup uncooked white or tri-color quinoa
  • 2 cups water or vegetable broth
  • 4 cups kale, stems removed and finely chopped
  • 1 tsp extra virgin olive oil
  • ½ cup dried cranberries
  • ½ cup crumbled feta or goat cheese
  • ¼ cup toasted pumpkin seeds
  • ¼ cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • ¼ tsp salt

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed sweet potatoes with 2 tbsp olive oil, salt, pepper, and paprika directly on a baking sheet.
  3. Spread potatoes in a single layer and roast for 25–30 minutes, flipping halfway through, until mahogany-colored and tender.
  4. Rinse quinoa in a fine-mesh strainer under cold water.
  5. Combine quinoa and water or broth in a saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  6. Remove quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  7. Massage chopped kale with a small amount of olive oil and salt until softened.
  8. Whisk together 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and salt to create the vinaigrette.
  9. In a large mixing bowl, combine the roasted sweet potatoes, cooked quinoa, massaged kale, dried cranberries, crumbled cheese, and pumpkin seeds.
  10. Pour the vinaigrette over the salad and toss gently to combine.