Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries and Feta

  • 3 sweet potatoes, peeled and cubed
  • 5 tbsp. extra-virgin olive oil, divided
  • kosher salt
  • Black pepper
  • 1 c. dried quinoa, rinsed under cold water
  • 1/2 bunch Tuscan kale, thinly sliced (4 cups)
  • 1/2 c. dried cranberries
  • 1 tbsp. balsamic vinegar
  • 1/2 c. Feta, crumbled
  • Preheat oven to 425 degrees F and cover a baking sheet with aluminum
  • Arrange sweet potatoes on the baking sheet and drizzle with 2
  • Tablespoons olive oil and season with salt and pepper. Toss to coat and
  • roast until golden and tender, about 25 minutes.
  • Meanwhile, combine quinoa and 2 cups of water in a medium saucepan
  • and bring to a boil. Reduce heat to low and simmer, covered, 15
  • Remove from heat and let sit, covered, 5 minutes more. Scoop
  • quinoa onto a paper towel-lined baking sheet to cool slightly.

In a large bowl, combine quinoa, sweet potatoes, kale, and cranberries. In a small bowl, whisk together balsamic vinegar and the remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently to combine. Season with salt and pepper and stir in the feta just before serving.

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