Harvest Quinoa Salad Ingredients

1 large sweet potato, diced (peel on)

½ tbsp olive oil

Salt and pepper to taste

1/2 cup raw quinoa

1 cup water

2 cups chopped kale (stem removed)

1 large apple or pear, diced (peel on)

¼ cup thinly sliced red onion

¼ cup dried cranberries

¼ cup pumpkin seeds

1/3 cup feta cheese or goat cheese (or vegan cheese)

Harvest Quinoa Salad Dressing Ingredients

3 tbsp olive oil

2 ½ tbsp apple cider vinegar

1 ½ tsp Dijon mustard

¾ tsp honey (use maple syrup for a vegan option)

1 garlic clove

Salt and pepper to taste

Preheat the oven to 425 degrees F.
Combine 1/2 cup quinoa and 1 cup of water in a small pot and bring to a boil. Once boiled, reduce heat and cover until all the water is evaporated. Approximately 15 minutes. Allow to cool.
Meanwhile, dice the sweet potato and place in a medium bowl.
Toss the sweet potato with the olive oil and season with salt and pepper. Roast on a baking sheet for 30 minutes, flipping halfway. Allow to cool.
Wash and chop the kale, apple/pear, and onion. Add to a large bowl with the cranberries, pumpkin seeds, and cheese. Once the sweet potato and quinoa are cooled, add them in as well.
For the dressing, blend all ingredients until smooth and pour over the salad.

Enjoy!

Recipe and photo by Olivia Dodsworth. Thank you Olivia!

Click here for another delicious salad that includes kale and yams/ sweet potato.