A nutrient-packed mix of kale, quinoa, roasted sweet potato, and lemon dressing for a fresh, wholesome meal.
# Components:
→ Vegetables
01 - 1 large sweet potato, peeled and diced (approximately 12.3 oz)
02 - 1 bunch kale, stems removed and leaves chopped (approximately 5.3 oz)
03 - 1 small red onion, thinly sliced
04 - 1/4 cup fresh parsley, chopped
05 - 1/4 cup pomegranate seeds (optional, for garnish)
→ 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 freshly ground black pepper, to taste
→ Toppings
14 - 1/4 cup toasted pumpkin seeds (pepitas)
15 - 1/4 cup crumbled feta cheese (optional)
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 to 25 minutes, flipping halfway through, until golden and tender.
03 - In a medium saucepan, bring 2 cups of water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Allow to cool slightly.
04 - Place chopped kale in a large bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage the kale for 2 to 3 minutes until the leaves soften and deepen in color.
05 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until well combined.
06 - Add cooked quinoa, roasted sweet potato, red onion, and parsley to the kale. Pour the dressing over the mixture and toss gently to combine evenly.
07 - Top the salad with toasted pumpkin seeds, crumbled feta (if using), and pomegranate seeds. Serve immediately or refrigerate for later consumption.
