Kale Sweet Potato Quinoa Salad

This Kale Sweet Potato Quinoa Salad is packed with superfoods, holds up well in the refrigerator and makes a great lunch meal prep!

I’ve been craving healthy foods so much this month! The cold weather keeps me from wanting regular salads so I decided to make one that is hearty and can be eaten warm. You can eat this one immediately if you want it to be a warm salad, but it holds great in the refrigerator to have as a lunch meal prep all week long!

Kale Sweet Potato Quinoa Salad

Salad Ingredients:

3 sweet potatoes, cubed

2 Tbsp olive oil

2 tsp salt, divided

1.5 cups quinoa

16 oz chopped kale

1 cup feta

1 cup pecans, coarsely chopped

 

Dressing Ingredients:

1/2 cup Olive oil

1/4 cup Apple cider vinegar

1/4 cup Lemon juice

2 Tbsp Dijon Mustard

Instructions:

Preheat oven to 425. Toss cubed sweet potatoes with olive oil and 1 tsp salt and roast for 30 minutes or until browned. Meanwhile, cook 1.5 cups of quinoa according to package directions. Place kale in a large bowl with 1 tsp salt and massage well for 2-3 minutes. This makes it softer! Add remaining salad ingredients and toss to combine.

Place dressing ingredients in a mason jar and shake well. If serving immediately, pour the dressing over salad and toss to combine. If serving later, add dressing to your individual serving as you eat it.

This is a hearty salad that holds for several days in the refrigerator!

Looking for more recipes? Check out what I cooked last week!