Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette
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Cookie and Kate · by Cookie and Kate★ 5.0

Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette

NUTRITION · PER SERVING40M COOK
CAL 32%·PRO 23%
CARBS 51G32% OF CAL
8G FIBER1G ADDED6G INTRINSIC37G OTHER7G TOTAL SUGAR
FAT 46G64% OF CAL
6G SAT40G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy quinoa with roasted sweet potato, crisp kale, and a bright herb-based pesto dressing with sunflower seeds. A hearty, nutrient-dense salad that works as a light dinner or substantial side.

mainsaladgrain bowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 medium sweet potatoes (about 3/4 pound total), peeled and diced into 1/2-inch pieces
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 cup quinoa, rinsed
  • 1 3/4 cups vegetable broth
  • 2 cups stemmed and finely chopped curly kale
  • 1/2 cup roasted, salted sunflower seeds*
  • ⅓ cup thinly sliced fresh basil
  • 1/2 cup firmly packed fresh basil leaves
  • 1/4 cup firmly packed fresh parsley leaves
  • 1/2 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 clove garlic, roughly chopped
  • 1 teaspoon maple syrup or agave nectar
  • 1/4 teaspoon salt
  • Pepper, to taste
PREP
10M
SODIUM
816MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.