Sweet potato: 150g (1 medium, peeled and cubed), Quinoa (cooked): 100g (1/2 cup), Kale: 60g (2 cups, chopped), Cranberries (dried): 30g (2 tbsp), Pecans: 20g (2 tbsp, chopped), Red onion: 30g (1/4 cup, diced), Olive oil: 15ml (1 tbsp), Dijon mustard: 10g (2 tsp), Maple syrup: 10g (2 tsp), Apple cider vinegar: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Thyme: 1g (1/2 tsp, dried), Black pepper: to taste
1. Roast sweet potato: Toss 150g cubed sweet potato with 5ml olive oil, 1g thyme, and black pepper. Roast at 200°C (400°F) for 25 minutes until tender. 2. Prepare kale: Massage 60g chopped kale with a pinch of salt for 1-2 minutes until softened. 3. Make dressing: Whisk together 10ml olive oil, 10g Dijon mustard, 10g maple syrup, 10ml apple cider vinegar, and 3g minced garlic. 4. Combine: In a large bowl, mix roasted sweet potato, 100g cooked quinoa, massaged kale, 30g dried cranberries, 20g chopped pecans, and 30g diced red onion. 5. Dress: Pour dressing over salad and toss to combine.
