Sweet Potato, Kale & Quinoa Salad Recipe

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This salad is packed full of nutrients and antioxidants. Kale is full of omega-3 fatty acids and is one of the most nutrient-dense foods out there. Pomegranates provide a delicious burst of sweetness to the dish.

Sweet Potato, Kale & Quinoa Salad Recipe

By: Lisa Holmen

This nourishing quinoa salad is packed full of nutrients and antioxidants, with juicy pomegranates for a delicious burst of sweetness.



Ingredients

  • 1 large sweet potato, peeled & diced
  • 2 tbsp extra-virgin olive oil
  • Salt & pepper, to season
  • 4 cups mixed greens (baby rocket & kale)
  • 1 cup quinoa, cooked
  • Seeds 1 pomegranate
  • ½ cup roasted almonds, chopped
  • ¼ cup soft goat’s cheese

    Dressing

  • 2 tbsp balsamic vinegar
  • ¼ cup olive oil
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard

Method

  • Preheat oven to 190ºC and line a large baking tray.
  • Place the sweet potato on the tray, drizzle with olive oil and season with salt and pepper. Bake for 30 mins until the sweet potato is tender.
  • Place the greens on a large serving plate then top with sweet potato, quinoa, pomegranate, almonds and goat’s cheese.
  • Whisk all the dressing ingredients until well combined. Add ½ the dressing to the salad and toss gently.
  • Serve with remaining dressing.

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Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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