This all-purpose and healthy salad can be served as both, a side for the dinner or for simple lunch recipes. The salad leftovers work fantastically the next day at lunch straight from the fridge. Serve warm or cold. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Quinoa Salad With Roasted Sweet Potatoes, Kale, Dried Cranberries, and Red Onion Quinoa Salad With Roasted Sweet Potatoes, Kale, Dried Cranberries, and Red Onion  Recipe | CHEFBear.net PT50M Serves 6 2 Large Sweet Potatoes 1/2 Medium Red Onion 1 Tablespoon Olive Oil To Taste Salt & Ground Black Pepper 3 Cups Fresh Kale 5 Tablespoons Balsamic Vinegar 1 Cup Uncooked Quinoa 1/2 Cup Dried Cranberries Preheat the oven to 400 degrees. In a bowl, add sweet potatoes, onion, olive oil, salt and black pepper and toss to coat well. Transfer the sweet potato mixture onto a large baking sheet and bake for about 15 minutes, stirring occasionally. In a bowl, add kale, 2 tablespoons of vinegar, salt and black pepper and toss to coat well. Arrange kale on another baking sheet and place in the oven alongside the baking sheet of sweet potato mixture. Bake for about 15 minutes. Remove both baking sheets from oven and keep aside at room temperature to cool completely. Meanwhile, in a medium pan, add 2 cups water, quinoa and salt over medium heat and bring to a boil. Cook for about 5 minutes. Now, reduce heat to low and simmer for about 15 minutes or until all liquid is absorbed. Remove from heat and with a fork, fluff quinoa. Keep aside at room temperature to cool completely. After cooling, chop red onion slices and kale. In a large bowl, add quinoa, kale, sweet potatoes, red onion, dried cranberries, remaining 3 tablespoons of vinegar, salt and black pepper and toss to coat well. Serve immediately.

Quinoa Salad With Roasted Sweet Potatoes, Kale, Dried Cranberries, and Red Onion

Quinoa Salad With Roasted Sweet Potatoes, Kale, Dried Cranberries, and Red Onion  Recipe


This all-purpose and healthy salad can be served as both, a side for the dinner or for simple lunch recipes. The salad leftovers work fantastically the next day at lunch straight from the fridge. Serve warm or cold.

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Recipe Information

Flavor Profile

American

Protein

Vegetables

Category

Salads

Serves

6

Total Time

50 Minutes

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Ingredients

      • 2 Large Sweet Potatoes (Peeled & Chopped)
      • 1/2 Medium Red Onion (Sliced)
      • 1 Tablespoon Olive Oil
      • To Taste Salt & Ground Black Pepper
      • 3 Cups Fresh Kale
      • 5 Tablespoons Balsamic Vinegar
      • 1 Cup Uncooked Quinoa (Rinsed)
      • 1/2 Cup Dried Cranberries

Directions

  1. Preheat the oven to 400 degrees.
  2. In a bowl, add sweet potatoes, onion, olive oil, salt and black pepper and toss to coat well. Transfer the sweet potato mixture onto a large baking sheet and bake for about 15 minutes, stirring occasionally.
  3. In a bowl, add kale, 2 tablespoons of vinegar, salt and black pepper and toss to coat well. Arrange kale on another baking sheet and place in the oven alongside the baking sheet of sweet potato mixture. Bake for about 15 minutes.
  4. Remove both baking sheets from oven and keep aside at room temperature to cool completely.
  5. Meanwhile, in a medium pan, add 2 cups water, quinoa and salt over medium heat and bring to a boil. Cook for about 5 minutes. Now, reduce heat to low and simmer for about 15 minutes or until all liquid is absorbed. Remove from heat and with a fork, fluff quinoa. Keep aside at room temperature to cool completely.
  6. After cooling, chop red onion slices and kale.
  7. In a large bowl, add quinoa, kale, sweet potatoes, red onion, dried cranberries, remaining 3 tablespoons of vinegar, salt and black pepper and toss to coat well. Serve immediately.



Nutrition & Cost Facts

Calories

225 kcal

Carbs

41 g

Fat

4 g

Protein

6 g

Cost Per Serving

$0.86

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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