Description
A vibrant and healthy salad featuring roasted sweet potatoes and beets, combined with quinoa, kale, pecans, and feta cheese.
Ingredients
- 1/3 cup quinoa, dry (or 1 cup cooked)
- 1 large sweet potato, peeled and cut into cubes
- 2 medium beetroots, peeled and cut into cubes
- 1 tablespoon olive oil (for roasting)
- 3-4 curly kale leaves, torn and stems removed
- 1/4 cup pecans, chopped
- 1/4 cup raisins
- 1/2 cup feta cheese, crumbled
- Salt and pepper, to taste
- 1 tablespoon extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 lemon, juiced
Instructions
- Preheat your oven to 400°F (180°C, fan-forced) and prepare the sweet potato and beetroot. Peel and chop them into ¾ inch pieces.
- Place the vegetables onto a baking sheet and toss them in olive oil, salt, and pepper. Spread them in a single layer and roast in the oven for 30-35 minutes, until lightly browned and fork-tender.
- Meanwhile, cook the quinoa according to package directions or use pre-cooked quinoa if you have some on hand.
- Whisk all the dressing ingredients together in a small bowl or shake them together in a jar with a lid.
- In a large mixing or serving bowl, drizzle half the dressing over the kale. Massage the kale with your hands to break down the tough fibers, making it softer and tastier.
- Add the cooked quinoa, roasted beets, sweet potato, feta, raisins, pecans, and the remaining dressing. Mix well and top with extra feta cheese.
Notes
Store any leftover salad in an airtight container in the fridge for about 3-4 days. Keep the dressing separate until ready to serve for the best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American