Description
A vibrant and nutritious roasted sweet potato and beetroot salad featuring a hearty base of quinoa, kale, crumbled feta, pecans, and sweet raisins, all tossed in a tangy apple cider vinegar and lemon dressing. This salad is easy to prepare, packed with flavor, and perfect as a wholesome lunch or side dish.
Ingredients
Scale
Salad
- 1/3 cup quinoa, dry (or 1 cup cooked)
- 1 large sweet potato, peeled and cut into cubes
- 2 medium beetroots, peeled and cut into cubes
- 1 tablespoon olive oil (for roasting)
- 3-4 curly kale leaves, torn and stems removed
- 1/4 cup pecans, chopped
- 1/4 cup raisins
- 1/2 cup feta cheese, crumbled
- Salt and pepper, to taste
Dressing
- 1 tablespoon extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 lemon, juiced
Instructions
- Prepare Vegetables: Preheat oven to 400°F (180°C) fan-forced. Peel the sweet potato and beetroots, then chop into ¾ inch cubes to ensure even roasting.
- Roast Vegetables: Place the chopped sweet potato and beetroot on a baking sheet. Toss with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer and roast in the oven for 30-35 minutes until lightly browned and fork tender.
- Cook Quinoa: While the vegetables roast, cook quinoa according to package instructions or use pre-cooked quinoa if available.
- Make Dressing: Whisk together extra virgin olive oil, apple cider vinegar, and lemon juice in a small bowl or shake together in a jar with a lid until combined.
- Massage Kale: In a large mixing or serving bowl, drizzle half the dressing over torn kale leaves. Use your hands to massage and squeeze the kale, breaking down its fibers to soften the texture and enhance flavor.
- Combine Ingredients: Add cooked quinoa, roasted sweet potato, roasted beetroot, crumbled feta, raisins, chopped pecans, and the remaining dressing to the kale. Gently toss to combine all ingredients evenly.
- Serve: Top with extra feta cheese as desired and enjoy immediately or chilled.
Notes
- This salad combines the earthy sweetness of roasted vegetables with the nutty crunch of pecans and the tanginess of feta.
- Massaging the kale makes it softer and easier to digest while enhancing its flavor.
- You can substitute pecans with walnuts or almonds if preferred.
- Quinoa can be prepared ahead of time to reduce meal prep.
- Adjust salt and pepper according to taste.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 320
- Sugar: 10g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg
