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roasted-sweet-potato-and-kale-salad-recipe

Roasted Sweet Potato And Kale Salad

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 large sweet potatoes peeled and cubed
  • 1 bunch kale stems removed and chopped
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup quinoa cooked
  • ¼ cup dried cranberries
  • ¼ cup pumpkin seeds

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
  3. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
  4. In a large mixing bowl, massage the chopped kale with the remaining olive oil until it becomes tender.
  5. Add the cooked quinoa, roasted sweet potatoes, dried cranberries, and pumpkin seeds to the bowl. Toss everything together.
  6. Serve immediately or store in the fridge for up to 2 days.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 700mg | Fiber: 7g | Sugar: 10g | Vitamin A: 10000IU | Vitamin C: 80mg | Calcium: 150mg | Iron: 3mg

Keywords

Gluten-Free
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