Kale Sweet Potato Salad with Quinoa
Fresh kale, roasted sweet potato, quinoa, cranberries, and a tangy French dressing make this colorful salad hearty, protein-packed, and crave-worthy.
Servings 2 serves
Calories 301kcal
Ingredients
- 2 cups baby kale chopped (about 60 g)
- ½ cup cooked tri-color quinoa cooled (about 92 g)
- ½ cup roasted sweet potato cubes cooled, with caramelized edges (about 85 g)
- ¼ avocado thinly sliced (about 35 g)
- ¼ cup fennel or cucumber thinly shaved (about 25 g)
- ¼ cup purple cabbage finely shredded (about 20 g)
- 2 tbsp dried cranberries softened if desired (about 14 g)
- 1 tbsp pumpkin seeds toasted (about 10 g)
- 3 tbsp French dressing store-bought, e.g. Praise or similar
Instructions
- Place chopped kale in a large bowl. Drizzle with 1–2 teaspoons of the French dressing and massage the leaves with your hands for 1–2 minutes until they soften and darken in color.
- Spread the massaged kale over a wide, shallow serving bowl.
- Arrange quinoa, roasted sweet potato, avocado, fennel or cucumber, and purple cabbage in separate sections for a rainbow effect.
- Scatter dried cranberries and pumpkin seeds over the top.
- Drizzle the remaining French dressing generously over the salad.
- Serve immediately and enjoy.
Nutrition
Calories: 301kcal | Carbohydrates: 38g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 202mg | Potassium: 495mg | Fiber: 7g | Sugar: 18g | Vitamin A: 7094IU | Vitamin C: 30mg | Calcium: 94mg | Iron: 2mg