Roasted Sweet Potato & Kale Salad
CALORIES: 400
PREP: 10 minutes
COOK: 30 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 | chopped green kale |
| 1 cup | shredded red cabbage |
| 1/2 cup | cooked quinoa |
| 2 tbsp | slivered almonds |
| 1/2 | avocado, sliced |
Salt and pepper to taste |
Directions
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.
Nutritional Info
| Per serving | |
|---|---|
| Calories (kcal) | 400 |
| Total Fat (g) | 3.5 |
| Sodium (mg) | 100 |
| Total Carbohydrate (g) | 36 |
| Dietary Fiber (g) | 9 |
| Total Sugars (g) | 8 |
| Added Sugars (g) | 3 |
| Protein (g) | 7 |
| Calcium (mg) | 92 |
| Iron (mg) | 2 |
| Potassium (mg) | 768 |
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