Description
A colorful and nutritious salad combining hearty sweet potatoes and beetroots with crunchy nuts and creamy feta cheese.
Ingredients
Scale
- 1/3 cup quinoa, dry (or 1 cup cooked)
- 1 large sweet potato, peeled and cubed
- 2 medium beetroots, peeled and cubed
- 1 tablespoon olive oil (for roasting)
- 3–4 curly kale leaves, torn with stems removed
- 1/4 cup pecans, chopped
- 1/4 cup raisins
- 1/2 cup feta cheese, crumbled
- Salt and pepper, to taste
- 1 tablespoon extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 lemon, juiced
Instructions
- Preheat your oven to 400°F (180°C, fan-forced) and prepare the sweet potato and beetroot. Peel and chop them into ¾ inch pieces.
- Place the vegetables onto a baking sheet and toss them in olive oil, salt, and pepper.
- Spread them in a single layer and roast in the oven for 30-35 minutes, until lightly browned and fork-tender.
- Meanwhile, cook the quinoa according to package directions or use pre-cooked quinoa if available.
- Whisk together all the dressing ingredients in a small bowl or shake them in a jar with a lid.
- In a large mixing or serving bowl, drizzle half the dressing over the kale and massage it with your hands to soften.
- Add cooked quinoa, roasted beets, sweet potato, feta, raisins, pecans, and the remaining dressing. Mix well and top with extra feta cheese.
- Serve warm or at room temperature for the best flavor.
Notes
For added crunch, toast the pecans before adding. This salad is gluten-free and can be made ahead of time for easy meal prep.
- Prep Time: 15
- Cook Time: 35
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg