Anyone who knows me will tell you that I love my vegetables and love to make a good salad in my home cooking. I literally can not go a day without making sure that I have at least 2-3 vegetables as a part of my lunch and dinner. Recently, I've been trying out using kale and quinoa more in my cooking as well as sweet potatoes which I used to hate with a passion up until now. My go-to salad to make at home is usually a Greek style salad because I'm obsessed with olives in my salad and making my own salad dressing. I got the idea for this recipe on a Saturday where I wasn't in the mood for pasta, soup, or stir fry for lunch but wanted to make something filling and healthy. I make kale salad occasionally and kale goes well with quinoa and sweet potatoes and voila, I had a delicious meal worthy salad! This recipe also gave me an excuse to use my air fryer for fast and perfectly crisp sweet potatoes which I will always appreciate because anyone who cooks potatoes knows that potatoes really take some time to bake/roast in the oven. If you're craving a good recipe with kale and sweet potatoes or need a tasty salad with quinoa, you'll love this recipe!
Ingredients:
-1/2 cup cooked quinoa
-1 sweet potato (peeled and chopped into chunks)
-2 cups kale
-2 tbs. olive oil
-food safe gloves
Dressing:
-2 tbs. olive oil
-3 tbs. lemon juice
-2 tbs. minced garlic
-1/4 tsp. salt
-1/8 tsp. black pepper or more to taste
-2 tbs. honey
-walnuts and/or cranberries for serving
Steps:
In a bowl, mix the sweet potato chunks and 2 tbs. olive oil together until the potatoes are evenly coated. Preheat air fryer to 400 degrees. Add the sweet potatoes in a single layer and cook for 12-15 minutes.
Mix the dressing in a small bowl. In a big bowl, add the kale and half of the dressing. Using food safe gloves, gently massage the kale for 5 minutes or until the kale softens and shrinks. This helps raw kale to be easier to eat and have less of a bite. Add the sweet potato chunks, quinoa, the rest of the dressing and thoroughly mix everything together. Serve with walnuts and cranberries and enjoy!
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