This healthful, nutrient-packed salad highlights all of the best fall ingredients: kale, quinoa, apples and sweet potatoes, and tops them with a delicious mustard and maple dressing. It makes for a healthy and filling weekday lunch with girlfriends or an impressive side dish to any family meal.
1 pound sweet potatoes, peeled, cut into 1- inch cubes
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
2 tablespoons pure maple syrup from Canada
2 tablespoons lemon juice
2 teaspoons Dijon mustard
¼ teaspoon minced garlic
1/3 cup thin-sliced red onion
4 cups packed baby kale and/or arugula
1 small apple, cored, cut into bite-size pieces
1 cup cooked red quinoa
2 tablespoons toasted slivered almonds
Heat oven to 400.
In a bowl toss sweet potatoes with 1 tablespoon of the olive oil. Sprinkle with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Place in a single layer on a large rimmed baking sheet. Bake about 25 minutes, stirring once, until golden and tender. Let cool.
In a large bowl whisk remaining tablespoon olive oil, maple syrup, lemon juice, mustard, garlic and remaining ¼ teaspoon salt and pepper. Add onion. Toss; let stand 5 minutes. Add kale; toss. Add apple, sweet potatoes and quinoa; toss.
Serve on a platter. Sprinkle with almonds.
Makes 4 servings.