1.25lbsor 3 ½ cups, peeled and cubed sweet potatoes
2tablespoonsolive oil
¾teaspoonssalt
¾teaspooncumin
½teaspooncoriander
¼teaspoonred pepper
Salad
⅓cupwhite wine vinegar
⅓cupolive oil
1tablespoonhoney or other liquid sweetenermaple syrup or agave syrup
¾teaspoonsalt
¼cupred oniondiced
½cupgolden raisins
½cupshaved hard cheese blendI recommend asiago, parmesan, and romano
3cupsbaby kale or arugula
Instructions
Cook the quinoa according to package directions. Strain and let cool for at least 10-15 minutes.
While the quinoa cooks: preheat oven to 425 degrees
Place the sweet potatoes, olive oil, and seasonings on a large rimmed baking sheet. Toss together until combined. Roast the sweet potatoes in the preheated oven for 20-24 minutes, or until potatoes are cooked through and golden brown. Let cool for at least 5 minutes.
Whisk together the vinegar, oil, remaining salt, and honey in a large mixing bowl until combined.
Add the quinoa, sweet potatoes, red onion, raisins, kale, and cheese to the salad dressing. Gently toss the salad together until combined and serve.
Notes
For a warm salad: toss the sweet potatoes & quinoa with the salad dressing and veggies after cooling for the directed time. For a cool salad, cool the quinoa and sweet potatoes completely before adding to the salad.
To make this recipe vegan replace the honey with maple syrup or agave syrup and omit the cheese or substitute it with vegan cheese.
This salad lasts covered in the fridge for up to 2-3 days. To make leftovers last longer, stir the baby kale in to individual servings before serving, as the salad dressing will wilt the greens if stored for longer.