Description
Hearty roasted sweet potatoes tossed with massaged kale, quinoa, golden raisins, pecans, and creamy goat cheese, all finished with a tangy-sweet Dijon dressing.
Ingredients
For the Salad:
2 medium sweet potatoes, peeled and diced into 1-inch cubes
1 to 2 tablespoons olive oil (for roasting)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 bunches kale, washed, stemmed, and chopped (massage with 1 teaspoon olive oil and a pinch of salt)
1 cup cooked quinoa, cooled
1/2 cup golden raisins
1/2 cup chopped pecans, toasted
1/4 cup red onion, diced
1/4 cup goat cheese, crumbled (or feta)
Dijon Dressing:
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon maple syrup
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Toss sweet potato cubes with 1 to 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; spread in a single layer.
3. Roast 25 to 30 minutes, flipping halfway, until golden brown and fork-tender.
4. Meanwhile, place chopped kale in a large bowl; drizzle with 1 teaspoon olive oil and a pinch of salt, then massage with your hands for 1 to 2 minutes until softened.
5. If needed, cook quinoa (1 cup cooked), fluff, and let cool to room temperature.
6. Make the dressing: whisk together Dijon, lemon juice, maple syrup, olive oil, salt, and pepper until emulsified.
7. Assemble the salad: add massaged kale to a large bowl and top with cooled quinoa, roasted sweet potatoes, red onion, toasted pecans, and golden raisins.
8. Add crumbled goat cheese (or feta).
9. Drizzle with dressing, toss gently to coat, and serve immediately.
10. Taste and adjust seasoning with additional salt, pepper, or lemon if desired.
Notes
Toast pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant.
For make-ahead, store roasted potatoes, kale, quinoa, mix-ins, and dressing separately; combine just before serving.
Easy swaps: use feta instead of goat cheese, dried cranberries instead of raisins, or add diced avocado.
Avoid overcrowding the pan so the sweet potatoes roast (not steam) and caramelize properly.