Quinoa Salad with Kale, Roasted Sweet Potatoes, & Pomegranate Seeds

Updated: Feb 17



Prep Time: 10 min Cooking Time: 25 min Servings: 8 - 10



Ingredients:


2 Cups cooked quinoa 1 Sweet Potato (Large), chopped 2 tbsp olive oil 1 ½ tsp cinnamon 1 ½ pomegranate, seeded 2 Cups kale, diced and massaged 1/2 cup pumpkin seeds

Dressing

1/4 Cup tahini

1/3 Cup olive oil

1 ½ tbsp apple cider vinegar

1 ½ tablespoon maple syrup

1 ½ teaspoon thyme

2 Tbsp Fresh Lemon Juice

Salt & Pepper to taste


Directions:


Preheat the oven to 400F.

Cook the quinoa (2:1 one ratio water to quinoa)


Chop the sweet potato into bite sized pieces, place on a parchment lined baking sheet, toss in the olive oil and cinnamon, and bake for 25 minutes until soft. Optional: Broil for 2 – 3 minutes to get a nice char/crunch.


Chop your kale and massage it to help break up the tenderness. You can add a little olive oil to help it along here.


Place all ingredients in a bowl and toss until combined.


Combine dressing ingredients in another bowl and mix until everything is combined evenly.


Drizzle on the tahini dressing, garnish with some fresh thyme sprigs, and ENJOY immediately!


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