Who knew that a mix of kale, quinoa, sweet potato, pomegranate arils and walnuts would have kid and adult carnivores asking for seconds?
You should have seen the look of puzzlement on my face at my last house party when this harvest salad became one of the unexpected hits of the afternoon!
Perhaps it was the tangy pomegranate arils that burst in your mouth or the sweet potato that pleases your sweet tooth and soothes your carb fix all at once… or maybe it was the simple homemade Mediterranean dressing that brought all of the fall/winter flavors together.
I’m not exactly sure, but whatever it was, it got the kids to eat kale and those “weird” high protein pebbles too (I still take it for granted that quinoa is not a staple in most folks’ households).
One serving of this clean, harvest salad, with 1 tablespoon of the dressing, will run you about 410 calories…
Its full of fiber, healthy fats and a number of vitamins and nutrients. Soooo… this could be your clean eating, nutritious, cheat meal for the week (it’ll be mine a few times this week- yippee!)
And as always, you can meal prep this bad boy with the below recipe.
Take about 35 minutes on a Sunday to prep the salad and you’ll have a delicious, nutritious carby salad for lunch for 4 days. Just divide it up into containers and make sure you keep the dressing separate until you’re ready to eat so that the salad doesn’t get soggy.
Kale, Quinoa & Sweet Potato Harvest Salad
2 small sweet potatoes peeled and cut into 1 inch cubed
2/3 C uncooked quinoa
6 C kale, broken into bite sized pieces (with your fingers)
2/3 C pomegranate arils
1/2 walnuts pieces
1 t extra virgin olive oil
1/4 C extra virgin olive oil
2 T red wine vinegar (or switch to fresh lemon juice for a more earthy flavor)
1 garlic clove, super finely minced
salt and pepper to taste
Directions, Tips & Tricks
1. Sweet Potatoes: Pre-heat the oven to 400 degrees. Spread the sweet potato cubes into a single layer on a baking sheet. Spray with extra virgin olive oil. Place the cubes in the oven for 25 minutes. After 25 minutes, check that the cubes are cooked through. Then, set aside to cool.
*No need to salt here since you will add salt to the dressing. Double salt = muy mal!
*Depending on how much time you have, you could place the sweet potatoes on a flat cookie sheet and stuff them in the freezer so that they cool quicker. You can do this with the quinoa below too.
2. Quinoa: Prepare quinoa according to package instructions (or see my instructions below). Once cooked, set it aside to cool.
3. Kale: Pour about 1 tsp of extra virgin olive oil on your finger tips. Massage the kale pieces to soften.
4. Everything else: When both the sweet potatoes and quinoa are at room temperature, toss with all other salad ingredients.
5. Dressing: Put the salad dressing ingredients in a jar, seal and shake vigorously. Pour the dressing on the salad and mix well.
*I used 3/4 tsp of salt and a lot less pepper.
6. YAM on it!
*Cooking 2/3 C dry quinoa– bring about 2 C of boiling hot water to a boil. Rinse quinoa in a strainer under cold running water. Pour the rinsed quinoa into the boiling water and turn heat to low. Cover with a top for about 5 minutes. After 5 minutes, turn off the heat, stir the quinoa, then cover the pot again for another 3-4 minutes to let it continue to steam. You will know the quinoa is ready when the white sprout has popped out of the grain. It should be fluffy, not mushy, nor watery.