A salad perfect for any weather! I typically want a salad with grains and warm veggies (like this one!) in the colder months, but it’s also perfect for a warmer spring day when I need something a little more filling.
Ingredients
Salad
1 serving
- 1 c kale
- ½ honeycrisp apple
- ½ c roasted sweet potato
- ⅓ c tri-colored quinoa
- ⅛ c pecans
- ⅛ c dried cranberries
- 3 tbs avocado oil
- Salt
- Pepper
Garlic Tahini Dressing
5-6 servings
- ½ c tahini
- ⅓ c cold water
- 1 tbs honey
- 1 tsp lemon juice
- 1 tsp minced garlic
Directions
- Wash, peel, and dice your sweet potatoes. I use 2-3 for a week’s worth of salad.
- Toss your diced sweet potatoes in avocado oil, salt, and pepper (to taste) and roast in the oven on 425 degrees for 30 min or until soft.
- While your sweet potato is cooking, bring 2 c of water to a boil. Add 1 c quinoa and simmer for 15 min.
- Once your quinoa is on the stove, wash your kale and set it aside to dry.
- To make the garlic tahini salad dressing, combine all ingredients in a blender or food processor.
- Massage the kale with the dressing for about two minutes. This helps break down the fibers of the kale to remove the bitter flavor as well as evenly distribute the dressing.
- Once your kale is massaged, dice your apple.
- When the quinoa and sweet potatoes are done cooking, add them to your bowl of kale and top with the diced apples, pecans, and dried cranberries.
- Enjoy!
Let me know what you think of this Apple & Sweet Potato salad in the comments below or over on Instagram @havenspanyer!
