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The first step in creating our Roasted Sweet Potato Kale Salad is to preheat your oven. Set the temperature to 425°F (220°C). This high temperature is crucial for achieving the perfect caramelization of the sweet potatoes. The sugars in the sweet potatoes will begin to caramelize, resulting in a rich flavor and a delightful texture. Be sure to allow your oven to fully preheat before placing the sweet potatoes inside; this ensures even cooking and prevents sogginess.

Roasted Sweet Potato Kale Salad

Discover the vibrant flavors and nutritional benefits of the Roasted Sweet Potato Kale Salad, a perfect addition to any meal. This delightful dish combines the sweetness of roasted sweet potatoes, the earthiness of kale, and the heartiness of quinoa, enhanced by chewy dried cranberries and optional feta cheese. With an easy-to-make dressing that adds a tangy kick, this salad is not just visually appealing but also packed with vitamins and minerals, making healthy eating deliciously satisfying.
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 tablespoon olive oil

Salt and pepper, to taste

4 cups kale, stems removed and chopped

1/2 cup quinoa, rinsed

1 cup vegetable broth (or water)

1/2 cup dried cranberries

1/2 cup feta cheese, crumbled (omit for a vegan option)

1/4 cup walnuts, toasted and roughly chopped

2 tablespoons balsamic vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1 clove garlic, minced

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Sweet Potatoes: In a large mixing bowl, toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through for even cooking.

      Cook the Quinoa: While the sweet potatoes are roasting, combine the quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed the liquid and is fluffy.

        Prepare the Kale: In a large bowl, combine the chopped kale with a drizzle of olive oil (about 1-2 teaspoons) and a pinch of salt. Massage the kale with your hands for 2-3 minutes until it begins to soften, then set aside.

          Make the Dressing: In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and minced garlic. Adjust seasonings to taste.

            Combine the Salad: In a large serving bowl, combine the roasted sweet potatoes, cooked quinoa, massaged kale, dried cranberries, feta cheese, and toasted walnuts. Drizzle with the dressing and toss gently to combine.

              Serve: Enjoy immediately or let it sit for about 15 minutes to allow the flavors to meld together. Serve at room temperature or chilled.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6