Roasted Sweet Potato, Kale, and Quinoa Salad

Looking for a healthy kale salad packed with flavor? This vibrant fall-inspired Sweet Potato, Kale & Quinoa Salad combines air-fried sweet potatoes, protein-rich quinoa, crunchy pepitas, and tangy cranberries, all drizzled with a bright Blood Orange Olive Oil and Cranberry Pear Balsamic Vinaigrette. Easy to prepare and bursting with seasonal ingredients, it's the perfect side dish or light meal for fall gatherings, weeknight dinners, and holiday tables.

Share it!

Ingredients:

2 cups cubed roasted sweet potates
1 Tbsp your favorite The Olive Tap's 100% Extra Virgin Olive Oil
salt & pepper to taste
1 cup cooked quinoa
12 oz bag of Sweet Kale Salad mix (chopped kit) (or 2 cups chopped kale)
feta or goat cheese, crumbled (optional for topping)
3 Tbsp The Olive Tap's Blood Orange Olive Oil
3 Tbsp The Olive Tap's Cranberry Pear Balsamic Vinegar

Directions:

Toss the peeled and cubed sweet potatoes in the Extra Virgin Olive Oil and salt and pepper until well coated. Add them to a preheated 400°F. air fryer in a single layer.

Cook about 10-12 minutes total, shaking the basket halfway through.

Whisk together the Blood Orange Olive Oil and Cranberry Pear Balsamic Vinegar with salt and pepper to taste.

Put the Sweet Kale Salad mix in a large bowl, add the sweet potatoes, quinoa and the cranberries and pepitas from the bag of salad mix. Pour over salad and toss to coat.

Top with crumbled Feta or Goat Cheese just before serving if desired.

Tap's Tip: Pomegranate or Cranberry Walnut Riserva Balsamic Vinegar with the Blood Orange Olive Oil are also great for this salad!