Fall Sweet Potato, Kale + Quinoa Salad with Maple Dijon Dressing
Tender baby kale with nutty quinoa and cream sweet potatoes – Ah, but those dates and pecans with the tangy and sweet dressing. It’s a win.
Crisp baby kale is really the best way to enjoy kale – you don’t have to massage or cook it – it just tastes great on it’s own. Quickly cook up some quinoa – it’s a great gluten free grain to add to so many meals. The crunch of the pecans (use walnuts, if you prefer) and sweet dates.
Always, add Parmesan. The salt and nut flavor from the cheese is so good in this salad. It balances out the sweet dressing. It’s pretty perfect for a Fall dish.
Fall in a bowl.
As you already know, cooking with the seasons is important to me. You can get the freshest ingredients possible along with the rich colors, and comforting flavors.
Having fresh ingredients will change your meals. It elevates them and just knowing that farms are producing what you are eating in the season you are in – is important. Your food hasn’t been sitting on a shelf for a while or wasn’t forced to grow in a season it wasn’t meant for. It’s just good.
When in doubt...
Roast up more sweet potatoes than the recipe calls for.
If have your oven on and more room on your baking sheet tray, so do it. They save well in a glass container in your refrigerator.
Add them to your next pasta meal, another favorite salad or even reheat and enjoy on their own.
Fall recipes to make today.
Fall Sweet Potato, Kale + Quinoa Salad with Maple Dijon Dressing
- Total Time: 27 minutes
- Yield: 2-4 1x
Description
My current favorite Fall salad with all the soft sweet potatoes, crisp baby kale and the best sweet maple dressing.
Ingredients
- 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
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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2 Responses
Could you use squash instead of sweet potato?
Yes of course. That would be delicious too!