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Maple Quinoa and Kale Super Salad
with Spiced Sweet Potatoes
This nutty, maple quinoa salad is the perfect combination of salty, sticky, sweet and crunchy. Roasted sweet potatoes and crisp chopped apple complete this stand-out summer salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
113 g
Kale, chopped
½ cup
White Quinoa
340 g
Sweet Potato
1 unit
Granny Smith Apple
2 tbsp
Maple Syrup
1 unit
Lemon
28 g
Pecans
(Contains Peanuts)
1 tbsp
Southwest Spice Blend
1 tbsp
Dijon Mustard
(Contains Mustard)
¼ cup
Dried Cranberries
Not included in your delivery
3.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch cubes. Add sweet potatoes, half the Southwest Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-23 min.
While sweet potatoes roast, heat a medium pot over medium heat. When hot, add pecans to the dry pot. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Add 1 cup water, 1/8 tsp salt (dbl both for 4 ppl), quinoa and remaining Southwest Spice Blend to the same pot (from step 2). Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until quinoa is tender and liquid is absorbed, 15-18 min. Remove from heat and let stand, still covered, for 5 min.
While quinoa cooks, core, then cut apple into 1/2-inch pieces. Juice lemon. Add kale and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt. Using your hands, massage oil into kale for 30 sec, to soften leaves.
Whisk together Dijon, maple syrup, 2 tbsp lemon juice and 2 tbsp oil (dbl both for 4 ppl) in a small bowl. Set aside. Add apples, cranberries and sweet potatoes to large bowl with kale. Season with salt and pepper, then toss to combine.
Roughly chop pecans. Fluff quinoa with a fork, then season with salt. Add quinoa and half the dressing to the large bowl with salad. Toss to combine. Divide quinoa and kale super salad between bowls. Drizzle remaining dressing over top. Sprinkle with pecans.
