Sweet Potato Apple Kale and Quinoa Salad
This flavorful sweet potato apple kale and quinoa salad proves that salads don't have to be bland. Loaded with flavor from fresh ingredients – it makes for a satisfying lunch or quick dinner!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings
- Category: Dinner, Lunch
Ingredients
Units
Salad
- 3 cups chopped kale
- 2 cups cooked quinoa
- 2 cups chicken, shredded or chopped
- 1 cup chopped apple
- 2 cups chopped sweet potatoes
- 1/3 cup raisins
- 1/3 cup walnuts, chopped
Lemon Herb Vinaigrette
- 1/3 cup olive oil
- 1 Tablespoon Dijon mustard
- 1 lemon, juiced
- 1 Tablespoon pure maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1/4 teaspoon garlic powder
Instructions
- Make the Salad: Add the kale to a large bowl, massage with your hands for a few seconds – find out why in the post above. Add the remaining ingredients to the bowl and stir together.
- Make the Dressing: There's 3 ways you can make the dressing – do what works best for you. 1) Whisk together all the ingredients in a small bowl, 2) Add the ingredients into a jar with a lid, like a mason jar, and shake together, or 3) Add the ingredients to a food processor and pulse for a few seconds.
- Pour dressing over salad and toss to coat everything evenly. Sometimes I don’t use ALL the dressing– use the amount you like.
- Store leftover dressing and salad in the refrigerator for up to 2 weeks.
Notes
- Make Ahead Instructions: This salad can be made up to 4 days in advance, with or without the dressing. Since the salad base is kale, the salad doesn't become soggy like regular lettuce.
- Kale: You can substitute with fresh spinach if you prefer.
- Dressing: You can use any type of dressing you prefer.
