Fall is in full swing! I’m a salad lover and love eating according to the season. For me, there’s nothing better than a bowl full of colorful fall veggies and a homemade vinaigrette. Without further ado, let me introduce you to my Roasted Sweet Potato, Quinoa, & Kale Fall Salad.
This last summer was nothing short of amazing. We went on a much-needed vacation. My mom and niece came for a visit. Then Gaby and I decided we needed a quick little get-a-way to the Motherland (AKA: Alabama) for some rest and relaxation before we got back into the swing of this thing we call life!
A glorious ten days were spent with my family. I was in my happy place and Gaby was literally living her best life with all of her cousins. She learned how to fish and drive Papa’s boat at the lake. She played and swam for hours upon hours with her cousins. Most importantly, no diet restrictions or naps existed on this trip.
We ate all the southern food and loved every minute of time that was spent with our family.
Then we came back to Miami and reality set in quick. I needed a major detox! Like, give me all the veggies and take every bit of sugar out of my condo ASAP kind of detox. Which is why I created this delicious fall salad and drank lots of wheatgrass!
Because it will most likely never feel like fall in Miami, I’m bringing fall to your plate!
I normally don’t eat a whole lot of carbs, but when I do, quinoa and potatoes are usually involved. I added roasted sweet potatoes to this salad for color and healthy nutrients. Kale is one of my favorite greens I love to eat. And the quinoa will help keep you full for longer than thirty minutes after you eat this fall salad.
If your husband or loved ones frown at “Meatless Monday,” you can serve this as an entree by simply adding a piece of meat on top. I pan-seared some wild cod, crossed my fingers, and prayed my husband would be full off of my give-me-all-the-veggies fall meal!
Every week I try to work on my meal prepping skills.
For example, some weeks I’m on point and so proud of all my pre-chopped veggies ready to be eaten. Other weeks I fail miserably and only have a leftover pizza box hanging out in the fridge. Thankfully, I had just enough leftover quinoa to throw in this fall salad. Which made this meal come together super quick for a weeknight dinner.
Cut the sweet potatoes pretty small (1/4 – 1/2 inch cubes) and they’ll roast in 15 minutes. While the potatoes are roasting away, you can throw all of the salad ingredients into a large bowl, whip up the vinaigrette, and you’ll be set! Now, let’s pretend boots and sweater weather is right around the corner, shall we?
Happy fall, y’all!
- 1 large sweet potato, skin removed and chopped into 1/4 - 1/2 inch cubes
- 1 tbsp olive oil
- salt and pepper to taste
- 1/2 cup dried quinoa cooked according to the directions (I like to cook my quinoa in stock!)
- 2 cups kale, washed, stems removed, and roughly chopped
- 1/2 cup dried cranberries; optional
- 1 handful of chopped nuts; optional (I used almonds. Pecans would be delicious, too!)
- 1/4 - 1/2 cup freshly chopped herbs (I used cilantro and parsley)
- 1/4 cup finely chopped purple onion
- 2 - 3 tbsp raw pumpkin seeds; optional
- 4 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1/8 tsp cinnamon, cumin, and cayenne
- salt and pepper to taste
- Cook the quinoa according to the package directions. Once cooked, remove to a sheet pan and let it cool completely.
- Add the sweet potatoes to a large sheet pan. Toss the olive oil all over the potatoes and season with salt and pepper. Roast the sweet potatoes for 15 minutes or until fork tender at 400 degrees.
- While the quinoa and potatoes cook, get the salad ingredients together.
- Whisk all of the vinaigrette ingredients together in a small bowl and set aside until you're ready to eat.
- Mix all of the salad ingredients together in a large bowl and pour as much or as little of the dressing on top.
- Serve as a side or serve as an entree with a piece of protein.
- Keeps well refrigerated for up to 3 days.