Roasted Sweet Potato Kale Salad Healthy and Delicious Mix

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• to taste salt and pepper
• 4 cups fresh kale, stems removed and chopped
• 1 cup cooked quinoa
• 0.25 cup dried cranberries
• 0.25 cup walnuts, chopped
• 0.33 cup feta cheese, crumbled
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (or maple syrup for a vegan option)
• 1 teaspoon Dijon mustard
• 0.5 teaspoon chili flakes (optional)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper until well coated.
3. Spread the sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized, flipping halfway through.
4. While the sweet potatoes are roasting, prepare the salad base. In a large bowl, massage the chopped kale with a pinch of salt for about 2-3 minutes until it wilts and softens.
5. Add the cooked quinoa, dried cranberries, chopped walnuts, and crumbled feta cheese to the kale.
6. In a small bowl, whisk together the balsamic vinegar, honey (or maple syrup), Dijon mustard, and optional chili flakes until combined.
7. Once the sweet potatoes are done, let them cool for a few minutes before adding them to the salad.
8. Drizzle the vinaigrette over the salad and toss everything together gently to combine.
9. Taste and adjust seasoning if necessary, adding more salt, pepper, or vinegar according to your preference.