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Roasted Sweet Potato & Cranberry Kale Salad

Description:

This hearty fall salad combines caramelized roasted sweet potatoes, chewy dried cranberries, and nutty quinoa, all tossed with earthy kale and a maple-mustard vinaigrette. It’s colorful, cozy, and perfect as a side or a light main dish.

Servings: 4

Ingredients:

2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp olive oil
1 tsp smoked paprika
½ tsp cinnamon
½ tsp salt
4 cups curly kale, stems removed and leaves chopped
1 cup cooked quinoa
½ cup dried cranberries
⅓ cup toasted pecans, chopped
¼ cup crumbled goat cheese (optional)

Maple-Mustard Vinaigrette:

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

Instructions:

Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, cinnamon, and salt. Spread evenly on a baking sheet and roast for 25–30 minutes until tender and caramelized.
In a large bowl, massage kale with 1 tsp olive oil and a pinch of salt until slightly softened (about 1–2 minutes).
Add cooked quinoa, cranberries, pecans, and roasted sweet potatoes to the kale.
Whisk vinaigrette ingredients in a small bowl until smooth.
Drizzle the vinaigrette over the salad and toss well. Top with crumbled goat cheese if using.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Why You’ll Love It:

Every bite is a cozy mix of sweet, savory, and tangy flavors. The roasted sweet potatoes add warmth, the cranberries bring a pop of tartness, and the kale keeps it hearty and nourishing — a salad that feels like fall in a bowl.