Prep Time: 10minutes
392 Calories
Serves 4
26g of Fat
10g of Protein
32g of Carbs

A delightful salad with sweet potatoes, kale, and quinoa. 


INGREDIENTS

Serves
4


DIRECTIONS


  1. Preheat oven to 400°F. Lay sweet potatoes in a single layer on a large, rimmed baking sheet. Drizzle with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt; toss. Bake about 30 minutes, turning once, until tender and golden brown.

  2. In a small saucepan, combine quinoa, 1/2 cup water, and a pinch of salt. Bring to a boil. Reduce heat to low. Cover pan; simmer about 12 minutes. Remove from heat. Let stand 5 minutes; fluff with a fork. Let cool.

  3. In a small bowl combine remaining 2 tablespoons olive oil, vinegar, honey, mustard, poppy seeds, pepper and remaining 3/4 teaspoon salt.

  4. In a large bowl toss kale, sweet potatoes, toasted walnuts, quinoa, and dressing. Transfer to a serving platter. Top with pomegranate seeds and goat cheese.


Nutrition Facts
Serving Size
1/4 of recipe yield
Amount Per Serving
Calories
392
Calories from Fat
232
% Daily Values*
Total Fat
26
g
40
%
Saturated Fat
6
g
28
%
Trans Fat g
Cholesterol
10
mg
3
%
Potassium
502
mg
14
%
Sodium
814
mg
34
%
Total Carbohydrate
32
g
11
%
Dietary Fiber
5
g
22
%
Sugars
11
g
Sugar Alcohol
0
g
Protein
10
g
20
%
Vitamin A
221
%
Vitamin C
39
%
Calcium
12
%
Iron
13
%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrition Facts Data referenced from USDA SR-21.
Calories
2,000
2,500
Total Fat
Less than
65g
80g
Sat Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2400mg
2400mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g