This Salad is a celebration of textures and flavours, from the bright & zesty dressing, to the crisp salty crunch of smoked almonds nestled among shredded kale. Perfect for celebrating while also easy and healthy enough for everyday.
Preheat oven to 180oC and line a large baking tray with baking / parchment paper.
Wash the sweet potato and dice into small even chunks. roughly 2-3cm cubes.
Arrange potatoes on tray and drizzle with olive oil, salt & pepper. Use your hands to toss the potatoes and ensure they are well covered in the oil and then roast in the oven 30mins or until golden.
While potatoes are cooking, put 1 cup quinoa in a medium saucepan (you’ll need one with a lid). Add two cups room temperature water to the pot with the quinoa and bring to a boil over medium heat.
Put on the lid and turn the heat on the quinoa down to low to simmer for 12 minutes , then move the pan off the heat to steam while you prepare the remaining ingredients.
Get the kale, a knife and a chopping board and start removing the hard stems. I find it easiest to fold a leaf of kale in half so the stem forms a spine that can be chopped out in one cut. Rinse the kale leaves well in a colander and dry with paper towel.
Scrunch the Kale into a ball and finely slice - this will give you shreds, set this aside in a salad bowl while you prepare the dressing.
In a small saucepan, add the zest of half your orange, then halve and add the juice from one half of the orange. Add to the saucepan the sugar, currants and balsamic vinegar and stir over a low heat until the sugar dissolves.
Once all the elements are ready, toss to combine the dressing, sweet potato, kale & quinoa. Garnish with the smoked almonds, pepitas & sunflower seeds.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.