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Kale and Quinoa Salad with a Maple Vinaigrette

Yield: 5-6 Servings

Prep Time: 55 minutes



2 cups water

1 cup quinoa

10 leaves kale, cut into ribbons

1 sweet potato, cubed and roasted

1 can chickpeas, drained and roasted

1 cup craisins

3/4 cup crumbled feta cheese

olive oil for roasting 

Himalayan Pink Fine Ground Sea Salt for roasting

Maple Balsamic Vinaigrette



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! 

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