DIRECTIONS

For the vinaigrette: Whisk together oil, vinegar, syrup, mustard, salt, and pepper in a large bowl. Set aside.

To roast sweet potatoes: Preheat oven to 425°F. Cut sweet potatoes into ½-inch cubes. Place on a large-rimmed baking sheet and drizzle with 2 tablespoons olive oil; sprinkle with salt. Toss well to coat potatoes with oil. Roast for 30 to 35 minutes or until potatoes are tender and cooked through, stirring once or twice. Set aside, or transfer to a covered bowl and refrigerate until ready to use. Serve warm or cold in this recipe.

To serve: Add kale to the vinaigrette and toss lightly to coat. Add grapes, sweet potato, quinoa, onion, and cranberries, and toss again very lightly. (May be prepared 1 hour ahead and stored in the refrigerator.) Sprinkle with pecans just before serving.

Ingredients

2 lbs. orange sweet potatoes, peeled
2 tablespoons olive oil
1/4 teaspoon sea salt
6 cups coarsely chopped, lightly packed curly kale (stems removed)
2 cups halved Grapes from California
1 cup cooked, chilled quinoa
1/2 cup thinly sliced and quartered red onion
1/2 cup dried cranberries (no sugar added)
1/2 cup coarsely chopped or broken pecans, toasted

Maple-Dijon Vinaigrette:

1/4 cup extra virgin olive oil
3 tablespoons cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
Freshly ground pepper to taste

DIRECTIONS

For the vinaigrette: Whisk together oil, vinegar, syrup, mustard, salt, and pepper in a large bowl. Set aside.

To roast sweet potatoes: Preheat oven to 425°F. Cut sweet potatoes into ½-inch cubes. Place on a large-rimmed baking sheet and drizzle with 2 tablespoons olive oil; sprinkle with salt. Toss well to coat potatoes with oil. Roast for 30 to 35 minutes or until potatoes are tender and cooked through, stirring once or twice. Set aside, or transfer to a covered bowl and refrigerate until ready to use. Serve warm or cold in this recipe.

To serve: Add kale to the vinaigrette and toss lightly to coat. Add grapes, sweet potato, quinoa, onion, and cranberries, and toss again very lightly. (May be prepared 1 hour ahead and stored in the refrigerator.) Sprinkle with pecans just before serving.

Notes

This recipe supports heart, brain, colon, and immune health.

This is a vegan, vegetarian, dairy-free, gluten-free, clean-eating recipe.

Servings

Makes 6 servings

Nutritional Information

Nutritional analysis per serving: 470 Calories; Protein 6 g; Carbohydrate 67 g; Fat 21 g (40% Calories from Fat); Saturated Fat 2.5 g (5% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 400 mg; Fiber 6 g.