2 cups roasted sweet potatoes, small dice (not peeled)
2 tablespoons olive oil
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 cup quinoa
1 ¼ cups water
1 large bunch kale, stems removed and leaves chopped very fine (shredded consistency)
1 medium apple, small dice
¼ medium red onion, thinly sliced
4-5 pitted Medjool dates, finely chopped
½ cup walnuts, lightly toasted, chopped
To Make the Dressing:
½ cup extra virgin olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
Juice of 1/2 lemon
2 tablespoons apple cider vinegar
Course salt and ground pepper to taste
Preheat oven to 400 degrees. In a bowl, toss sweet potato with olive oil, salt and pepper and roast for 20 minutes, or until fork tender. Set aside.
Prepare the quinoa by combining 1 1/4 cups water with 1 cup quinoa in a small pot. Bring to a boil, turn heat to low and cook covered for 15 minutes or until the quinoa is cooked and the water is completely gone. Let stand with lid for another 5-7 minutes then fluff with a fork.
In a small skillet, over high heat, toast the walnuts, stirring frequently, until they release nutty aroma. Transfer them to a small bowl and let cool.
In a large separate bowl, whisk together the ingredients for the dressing.
Add the finely shredded kale leaves and use your hand to mix the salad, making sure all the leaves are well coated. Let sit for about 10-15 minutes until the oil is absorbed and the kale softens and wilts in size.
Add the cooked sweet potatoes, cooked quinoa, apples, onions, dates and walnuts to the kale and toss until well combined.
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