American · easy
Hearty Kale and Quinoa Salad
Massaged kale with quinoa, roasted sweet potato, cranberries, and a tangy lemon-tahini dressing.
- 40 min
- Total
- 4
- Serves
- $10.00
- Est. cost
- 420
- Cal/serving
Dietary, as tagged
- Vegan
- Gluten-free
- Vegetarian
- Dairy-free
- Meatless
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Curly Kale1 large bunch
- Quinoa1 cup dry
- Sweet Potato1 large
- Dried Cranberries1/3 cup
- Pepitas (pumpkin Seeds)1/4 cup
- Tahini3 tbsp
- Lemon Juice3 tbsp
- Maple Syrup1 tbsp
- Olive Oil3 tbsp
Method
- 01
Roast diced sweet potato at 425F with olive oil, salt, and pepper 20-25 minutes until caramelized.
- 02
Cook quinoa per package. Fluff and cool.
- 03
Strip kale into pieces, place in a bowl with 1 tbsp olive oil and a pinch of salt. Massage vigorously 2-3 minutes until bright green and soft.
- 04
Make dressing: whisk tahini, lemon juice, maple syrup, garlic powder, 2 tbsp water, salt.
- 05
Toss kale with quinoa, sweet potato, cranberries, and pepitas. Drizzle with dressing.
- 420
- Calories
- 14g
- Protein
- 52g
- Carbs
- 18g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
