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Sweet Potato and Kale Quinoa Salad
Created by: Howcan Team
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chopped kale
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup crumbled feta cheese
- For the dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread the sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned. Let them cool slightly.
- In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, and salt and pepper to taste to make the dressing.
- In a large salad bowl, combine the cooked quinoa, roasted sweet potatoes, chopped kale, dried cranberries, chopped pecans, and crumbled feta cheese. Drizzle the dressing over the salad and toss to combine.
- Serve immediately and enjoy!
The Sweet Potato and Kale Salad with added quinoa has a rich history rooted in the farm-to-table movement. This dish gained popularity in the early 2000s as a nutritious and flavorful option for health-conscious diners. Chefs in California, particularly in the Bay Area and Los Angeles, were among the first to experiment with this combination, drawing inspiration from the abundance of fresh produce available in the region. The addition of quinoa, a protein-packed ancient grain, elevated the salad's nutritional profile and added a delightful texture. Today, this dish can be found on the menus of trendy farm-to-table restaurants across the United States, with variations that include roasted sweet potatoes, massaged kale, and a zesty vinaigrette. For the best version of this dish, sourcing high-quality sweet potatoes and kale is crucial. The sweet potatoes should be tender and caramelized, while the kale should be fresh and vibrant. Additionally, the quinoa should be cooked to a fluffy perfection, adding a satisfying chew to the salad. Some chefs also incorporate toasted nuts or creamy avocado for added depth and creaminess. In terms of alternative methods, some variations of this salad include adding roasted chickpeas for a protein boost or tossing the quinoa in a tangy citrus dressing before mixing it with the sweet potatoes and kale. These alternative methods provide unique flavor profiles and textures, making the dish versatile and adaptable to different preferences. Today, the Sweet Potato and Kale Salad with added quinoa can be enjoyed in various eateries, but it's particularly celebrated in establishments that prioritize locally sourced, organic ingredients. Whether served as a side dish or a hearty main course, this salad continues to be a beloved choice for health-conscious food enthusiasts seeking a satisfying and nourishing meal.
40 min
4
320 calories
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