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quinoa salad with sweet potatoes and walnuts

Quinoa and Kale Salad with Sweet Potato, Cherries and Walnuts

Author Angela Sackett | Everyday Welcome

Ingredients

  • 3 cups cooked quinoa and kale see notes
  • ¼ cup plus 2 tablespoons olive oil
  • 1 sweet potato peeled and chopped
  • 1 red onion chopped
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon herbs de Provence
  • 2 tablespoons sunflower seeds
  • ¼ cup walnut pieces
  • ¼ cup dried cherries
  • 4 ounces crumbled goat cheese see notes
  • 6-8 leaves fresh basil

For dressing:

  • Juice and zest of 1 lemon
  • 1 teaspoon honey
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon grainy mustard
  • Salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees.
  2. Combine olive oil with sweet potato, onion, salt, pepper and herbs de Provence in a large bowl and gently stir to coat.
  3. Pour vegetables onto a rimmed baking sheet and roast for 15-18 minutes or until potatoes begin to soften.
  4. Add sunflower seeds, walnuts, and cherries to pan and continue roasting an additional 8-10 minutes; remove and allow to cool slightly.
  5. Meanwhile combine dressing ingredients and whisk thoroughly to combine.
  6. Stir together dressing with quinoa mixture and roasted vegetables and allow flavors to meld in refrigerator for 1 hour or overnight.
  7. Before serving, stir in minced fresh basil and gently toss with goat cheese.

Recipe Notes

Note: I used a frozen quinoa blend with kale and steamed according to package directions. For dairy-free option, try using a dairy-free goat cheese!