Kale and Quinoa Salad with a Maple Vinaigrette

June 20, 2018

Kale and Quinoa Salad with a Maple Vinaigrette

Yield: 5-6 Servings

Prep Time: 55 minutes

 

Ingredients:

 

Directions:

1. Preheat the oven to 375 degrees Fahrenheit. 

2. Drain the chickpeas, pour onto a baking sheet, and sprinkle with olive oil and salt. 

3. Peel and cube the sweet potato. Place on a pan and drizzle olive oil and salt. 

4. Heat the sweet potato and chickpeas in the oven for 30 minutes, stirring halfway. 

5. Rinse quinoa with a finely meshed strainer. 

6. Fill a pot with water and bring to a boil. Add quinoa, cover, and cook until all the water is absorbed, between 12-15 minutes. Remove from heat and allow it to sit for 5 minutes. Remove cover to allow quinoa to completely cool. Fluff with fork. 

7. Add quinoa, sweet potatoes, chickpeas, craisins, and cheese to a large bowl. 

8. Whisk together maple balsamic vinaigrette until emulsified and pour over the salad. Give it a generous toss and serve! 





Also in Recipes

Roasted Maple Bourbon Butternut Squash
Roasted Maple Bourbon Butternut Squash

October 14, 2018

Fall in a pan!

Continue Reading

Bourbon Maple Glazed Salmon
Bourbon Maple Glazed Salmon

September 27, 2018

A fantastic meal in under 30 minutes? Sign us up!

Continue Reading

Herbed Lentil Salad
Herbed Lentil Salad

September 27, 2018

You'll want to go meatless every day with this recipe! 

Continue Reading