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Superfood Kale Salad

A delicious and nutrient filled salad! Kale tossed with light and tangy vinaigrette, quinoa, roasted sweet potatoes, dried apricots, fresh blueberries, and toasted pecans
5 from 1 vote
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Course: Salads
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Additional Time: 5 minutes
Total Time: 45 minutes
Calories: 359kcal

Ingredients

For Salad:

  • 8 cups kale chopped
  • ¼ quinoa dry about 1 cup cooked
  • 4 cups sweet potato cut into ½ inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ¼ cup dried apricots finely diced
  • ½ cup fresh blueberries
  • ¼ cup pecan halves
  • Cooking spray

For Salad Dressing:

  • ¼ cup apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey replace with maple syrup if vegan or exclude if paleo/Whole30
  • salt and pepper to taste

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 1 tablespoon 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. Place all salad ingredients together in a large bowl and toss together.

Nutrition

Serving: 1g | Calories: 359kcal | Carbohydrates: 56g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 498mg | Fiber: 17g | Sugar: 16g
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