Quinoa Salad with Roasted Sweet Potatoes, Kale, Dried Cranberries, & Red Onion
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potatoes and kale tossed with cooked quinoa, red onion, dried cranberries, and a balsamic dressing. Hearty and nutritious with bright, earthy flavors. A satisfying vegetarian main or substantial side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 large sweet potatoes (peeled and chopped)
- 1/2 medium red onion (sliced)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- 3 cups kale
- 5 tablespoons balsamic vinegar (divided)
- 1 cup uncooked black quinoa
- 2 cups water
- Pinch of salt
- 1/2 cup dried cranberries
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 460mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 956mg
- Calcium
- 174mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 460MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.