Kale Sweet Potato Salad! I absolutely adore this Fall/Winter salad, made with ka…

Kale Sweet Potato Salad!🍠🌱 I absolutely adore this Fall/Winter salad, made with kale, quinoa, sweet potato and chickpeas. Drizzled with a Moroccan inspired spiced dressing. It’s wholesome and nutritious, and the perfect starter or side dish for your upcoming Holiday celebrations.

I find myself in a pickle when the winter months arrive, because I love salads, but I just can’t do cold food when it’s chilly out! This warming recipe lets me have the best of both. I’ve copied the recipe below,👇 and you can find it on the blog. Hope you enjoy it!😘✌️ #twospoons

1 cup quinoa uncooked
2 cups water
4 sweet potatoes (1 lb)
3 tbsp olive oil
1/2 tsp sea salt
1/4 tsp cinnamon
1/4 tsp cumin
1/2 tsp coriander dried
1 can chickpeas (14 fl. oz/400 ml), drained and rinsed
3 oz chopped kale
1/3 cup goji berries
pinch red pepper flakes
pinch sea salt and pepper to taste

Spiced Moroccan Dressing
1/4 cup olive oil + 2 tbsp
1/4 cup lemon juice
3 tbsp orange juice
1 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cumin
1/2 tsp dried coriander
1/4 tsp sea salt
pinch red pepper flakes

1. In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
2. Preheat oven to 200C/400F. Chop sweet potato into small bite-sized cubes and toss in a large mixing bowl. Drizzle with olive oil, sea salt, cinnamon, cumin, and coriander. Mix to combine.
3. Line baking tray with parchment paper and transfer sweet potatoes onto tray, ensuring they are not overcrowded. You might need two baking trays for this. Cook for 35 minutes, or until sweet potatoes are golden and you can easily insert into the middle of the cubes with a fork.
4. Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt and red pepper flakes.
5. In a large mixing bowl combine chopped kale, chickpeas, goji berries, quinoa and sweet potatoes. Pour over dressing and toss to combine. Optional to add more red pepper flakes, more sea salt and pepper to taste.

24 thoughts on “Kale Sweet Potato Salad! I absolutely adore this Fall/Winter salad, made with ka…”

  1. Sometimes I find myself in a pickle about what I want to cook as I’m an Australian so our seasons are reversed. However this will definitely be on our table this Christmas Day ❤️👏

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