Description
My current favorite Fall salad with all the soft sweet potatoes, crisp baby kale and the best sweet maple dressing.
Ingredients
Scale
- 1–2 medium sweet potatoes, small diced
- 2 tablespoons olive oil
- 1 tablespoon butter
- salt and pepper, to season
- 1 cup cooked quinoa
- 4 heaping cups baby kale
- 1/3 – 1/2 cup grated Parmesan cheese
- 10 dates, roughly chopped
- 1/2 cup pecans
Maple Dijon Dressing
- 2 heaping tablespoons Dijon dressing
- 1/3 cup olive oil
- 1/4 cup white wine or Champagne vinegar
- 1/4 cup real maple syrup
- 1 small shallot, finely minced
- 1 garlic clove, finely minced
- 1 pinch each salt and black pepper
Place all dressing ingredients in a small jar with a lid and shake to combine.
Instructions
- Preheat your oven to 425F.
- Place the diced sweet potatoes on a baking sheet tray. Drizzle with the olive oil and butter (just place the pad of butter in the middle of the pan). Sprinkle generously with salt and pepper.
- Roast the sweet potatoes for 8-14 minutes or until soft in the center and slightly brown on the outside. Remove from the oven and let cool slightly.
- To assemble the salad, I like to mix the quinoa, kale and Parmesan together in a large mixing bowl. Then place the desired amount of greens and grains into a serving bowl. Top with the dates and pecans.
- Drizzle the dressing on top and enjoy.
- Prep Time: 15
- Cook Time: 12
- Category: vegetarian
- Method: oven
- Cuisine: salad