Sweet Potato Salad with Maple Dressing
INGREDIENTS
- 1 cup quinoa, rinsed and drained
- 1 tablespoon Garden Harvest Seasoning
- 1 medium sweet potato, peeled and cut into cubes (4 cups)
- Lemon Pepper oil
- Chili Pepper with Garlic Oil
- Salt
- 1/4 teaspoon black pepper
- 4 cups chopped kale, I used curly kale
- 1/2 teaspoon lemon juice
- 1/3 cup chopped toasted walnuts
- 1/3 cup dried cranberries
MAPLE TAHINI DRESSING:
- 1/2 cup plus 2 tablespoons tahini
- 1/4 cup water
- 1 tablespoons pure maple syrup
- 2 tablespoons Balsamic Vinegar with Maple Syrup
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime
Other items you might want to add:
Goat Cheese
1 Lb of free range chicken tenders
INSTRUCTIONS
- Place the chopped kale into a large bowl and add lemon juice, 1/2 teaspoon Lemon oil and 1/2 teaspoon salt. Massage the kale for about 1 minute and place in refrigerator until ready to use.
- Cook the quinoa with 1 tablespoon of garden harvest seasoning according to package directions. Pre-heat the oven to 350 degrees Fahrenheit. Toss the sweet potato with 1 teaspoon of Chili oil, 1/2 teaspoon salt and black pepper. Roast the sweet potatoes until fork tender, 25-30 minutes, flipping once. If you are adding chicken on a second backing sheet rub you chicken with lemon oil and cook for 25-30 minutes.
- Add all dressing ingredients to a jar and whisk until combined. Add the quinoa, sweet potato, walnuts, dried cranberries and goat cheese (if you are adding) to the bowl with the kale and mix until everything is combined. You can either add the dressing to the big bowl of salad and mix it in or add the dressing to each individual serving of salad.