The kale superfood salad is delicious and hearty, filled with all our favorite superfoods.Our easy healthy salad has roasted sweet potatoes, quinoa, toasted pecans, dried apricots, and blueberries, all tossed in a simple vinaigrette.
¼teaspooncayenne pepper(reduce to ⅛ teaspoon if sensitive to spice)
½teaspoongarlic powder
¼cupdried apricotsthinly sliced
½cupfresh blueberries
¼cuppecan halves
Cooking spray
For Salad Dressing:
¼cupapple cider vinegar
2tablespoonolive oil
2tablespoonhoney
salt and pepper to taste(I typically do ⅛ teaspoon of pepper and ¼ teaspoon of salt)
Instructions
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with foil. Spread pecans over baking sheet and bake for 5-7 minutes until toasted. Be careful not to let them burn. Remove from oven and place pecans on a plate to cool.
Turn oven up to 450 degrees. Remove any bad spots on the sweet potato. Cut sweet potato into ½ inch cubes. Toss with olive oil, salt, chili powder, garlic powder, and cayenne pepper. Spray baking sheet covered in foil with cooking spray. Spread the sweet potato cubes over the baking sheet. Bake for 25-30 minutes until the outside of the sweet potatoes are crispy and inside is soft.
While the sweet potatoes are baking prepare the quinoa. Rinse ¼ cup of quinoa in cold water. Place in a small saucepan and cover with ½ cup of water. Bring to a boil. Cover saucepan and reduce to a simmer. Cook until quinoa has absorbed all the water. Remove from heat and set aside.
Whisk together the salad dressing ingredients or place in a jar with lid on and shake. Spoon about a teaspoon of dressing over the kale and massage into kale until tender.
Place all salad ingredients together in a large bowl and toss together with dressing.
Video
Notes
How to Store this RecipeThis superfood kale salad needs to be stored in an airtight container in the fridge. Once salad has been dressed it’s best eaten within 2 days.The salad will last longer and is best stored with the dressing on the side. If you plan on meal prepping this salad do not apply any dressing or massaging the kale until you are ready to eat.Make it AheadThe quinoa and sweet potatoes can be made 1-2 days in advance before assembling the entire superfood kale salad. Both the sweet potatoes and quinoa should be cooled completely after cooking before being stored in an airtight container in the fridge.