
Yield: 2
Roasted Sweet Potato & Kale Salad

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 sweet potato, peeled and diced
- 1 tsp olive oil
- 2 tbsp avocado oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 2 cups green kale
- 1 cup red cabbage
- ½ cup cooked quinoa
- 2 tbsp slivered almonds
- ½ avocado, sliced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375ºF.
- Toss the sweet potato with the olive oil, salt, and pepper. Bake until it is tender and lightly golden, about 30 minutes.
- While the sweet potato is cooking, in a small bowl, whisk together the avocado oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
- In a large bowl, toss together the kale, red cabbage, quinoa, and the dressing.
- Serve the salad immediately topped with the sweet potato, slivered almonds, and avocado.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 441Total Fat: 29gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 295mgCarbohydrates: 43gFiber: 12gSugar: 12gProtein: 9g
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