Kale and Romaine Salad with Roasted Sweet Potatoes + Tips for Making Salads
A mix of kale and romaine tossed together with quinoa, roasted sweet potatoes, and nuts to create the best tasting salad! Plus, keep reading on how to always have the right ingredients on hand to create a last-minute awesome tasting salad.
Ingredients
- 4 cups Romaine lettuce chopped
- 2 cups kale chopped
- 1 medium sweet potato peeled and chopped
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/4 cup uncooked quinoa
- 2 teaspoons pepitas
- 1 1/2 tablespoons crushed walnuts
Creamy Honey Dijon Dressing
- 1 1/2 tablespoons apple cider vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 shallot minced
Instructions
Roast Sweet Potatoes
- Preheat oven to 425℉.
- Arrange chopped sweet potato on rimmed baking sheet. Drizzle olive oil over potato cubes and add salt, pepper, garlic powder, and cinnamon. Mix up to evenly coat potatoes. Bake for 30-35 minutes until potatoes start to brown around the edges.
Cook Quinoa
- Meanwhile, in a small saucepan bring 1/2 cup water to a boil. Add quinoa and cook according to package instructions.
Make Dressing
- In a food processor or blender, combine all 7 ingredients and blend until smooth. Refrigerate until ready to use.
Put the Salad Together
- In a large bowl combine both the kale and romaine lettuce. Add 1/4 cup cooked quinoa or more depending on preference. Toss in the pepitas and walnuts and mix up. When sweet potatoes are done roasting, toss those in and mix. Drizzle dressing over the top and serve.
Notes
For best results, add warm roasted sweet potatoes just prior to serving. Otherwise can prep rest of salad several hours in advance.
Nutrition label includes salad without dressing