Imagine a salad so vibrant, nutritious, and delicious that it transforms your winter meal routine in just 15 minutes! This colorful winter salad is not just a dish; it's a celebration of seasonal ingredients that will tantalize your taste buds and nourish your body. Packed with superfoods like quinoa, kale, and roasted sweet potatoes, this recipe is about to become your new go-to winter comfort food that doesn't compromise on health or flavor.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Seasonal
Serves: 4 servings
Ingredients
- 1 cup cooked quinoa
- 1 cup shredded kale
- 1/2 cup grated carrots
- 1/2 cup diced sweet potatoes, roasted
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) for roasting the sweet potatoes.
- Dice the sweet potatoes into small, uniform cubes (approximately 1/2 inch). Toss with 1 tablespoon of olive oil, a pinch of salt, and pepper.
- Spread the sweet potato cubes on a baking sheet in a single layer and roast for 20-25 minutes, turning once halfway through, until they are golden and tender.
- While sweet potatoes are roasting, prepare the quinoa according to package instructions. If not already cooked, rinse quinoa and cook in water or broth with a pinch of salt for about 15 minutes.
- Wash the kale thoroughly and remove the tough stems. Finely shred the kale leaves using a sharp knife.
- Grate the carrots using a box grater or food processor, creating thin, delicate shreds.
- In a large mixing bowl, combine the cooked quinoa, shredded kale, grated carrots, and roasted sweet potato cubes.
- Chop the walnuts into small, consistent pieces and add them to the salad mixture.
- Sprinkle dried cranberries over the salad for a burst of sweetness and color.
- In a small bowl, whisk together the remaining olive oil, apple cider vinegar, salt, and pepper to create the dressing.
- Pour the dressing over the salad and gently toss to ensure all ingredients are evenly coated.
- Taste and adjust seasoning as needed, adding more salt, pepper, or vinegar to suit your preference.
- Let the salad sit for 5-10 minutes to allow flavors to meld together before serving.
- Serve chilled or at room temperature as a nutritious and vibrant winter salad.
Tips
- Roast sweet potatoes to perfection by ensuring they're cut into uniform cubes and spread out on the baking sheet. This guarantees even cooking and beautiful caramelization.
- For the best texture, massage the shredded kale briefly with a little olive oil to soften its tough leaves and reduce bitterness.
- Toast the walnuts lightly before chopping to enhance their nutty flavor and add a delightful crunch to the salad.
- Let the salad rest for 5-10 minutes after dressing to allow the flavors to meld together and the kale to absorb the vinaigrette.
- Feel free to customize! You can swap walnuts for almonds, or use different dried fruits like pomegranate seeds for variety.
- Make extra dressing and store it separately, as this salad keeps well in the refrigerator for 1-2 days, making it perfect for meal prep.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
