Sunday, November 16, 2014

Kale Salad with Roasted Sweet Potatoes, Quinoa, & Cranberries

     Since I have been doing this 10 Day Fitness Challenge these last few days, I have been looking at trying some new clean healthy meals to try.  My mom has been raving on and on about having kale salads, and they are the "IT" thing these days.  So, I looked on Pinterest and it seems to be true.  I found so many different recipes.  I decided to give this one and try and it was delish!  Can't wait to share it with you!

Recipe from Eat Yourself Skinny

What you need:

2 medium sweet potatoes (peeled and cubed)
1 TBsp olive oil
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp chipotle chili powder
1/2 cup uncooked quinoa
3 cups kale or mixed greens
1/4 cup dried cranberries

1 TBsp red wine vinegar
1 Tbsp apple cider vinegar
2 TBsp olive oil
1 tsp shallots (minced)
1 1/2 TBsp honey

How to make it:

Preheat oven to 425˚F.
Line a baking sheet with parchment paper.
Rinse and peel the sweet potatoes, chopping them into 1/4 inch cubes.
Toss with olive oil, garlic powder, onion powder, oregano, and chipotle chili pepper until completely coated.
Spread sweet potatoes on prepared baking sheet in a single layer and roast in the oven for about 30 minutes, flipping them once.

While sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa.
Add a 1/2 cup of water to a small saucepan and add rinsed quinoa.
Bring quinoa to a boil, cover, and reduce heat and simmer for about 13 minutes.
Remove from heat, keeping quinoa covered, and allow to sit for 5 minutes, then fluff with a fork.

In a plastic container or mason jar with a lid, add all the ingredients for the dressing.  
Put on the lid and shake to combine the ingredients.
To assemble the salad, combine the kale, quinoa, and cranberries in a large bowl, toss with dressing.
Fold in the roasted sweet potatoes, then ENJOY!

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