Ingredients

The following ingredients have 3 Servings
  • 1 cup quinoa
  • 2 Tablespoons olive oil
  • 1 small sweet potato
  • 1/4 cup dried cranberries
  • 1/4 cup fresh cranberries (optional)
  • 1 medium apple
  • 1/4 cup chopped walnuts
  • 1 cup kale (chopped)
  • 1/2 cup maple syrup
  • 1/2 cup walnuts
  • 1/4 cup olive oil
  • 1 Tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper

Instruction

  • Take a fork and jab all over your sweet potato.
  • Place on a plate and microwave for 3 minutes.
  • Meanwhile, place the quinoa in a saucepan along with the 2 Tablespoons olive oil.
  • Toast the quinoa over medium heat until it smells nutty and several quinoa have browned, stirring often.
  • Add 2 cups of water to the saucepan and increase the heat to bring to a boil.
  • Remove the quinoa from the heat and cover, approximately 5-8 minutes.
  • While the quinoa is absorbing all of the water, prepare the other ingredients.
  • Peel and chop your sweet potato, prepare the kale as you like it (boiled, sauteed or fresh), and chop the apple and walnuts.
  • Place all ingredients for the maple walnut vinaigrette in a smoothie-style blender and puree for 1-2 minutes until smooth and creamy. Taste and adjust seasoning to personal preference.
  • Check on the quinoa and fluff with a fork. If all water has absorbed, combine it with the other salad ingredients in a large bowl and toss well to combine.
  • Serve and drizzle the maple walnut vinaigrette as desired.