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Maple Quinoa and Kale Super Salad

Maple Quinoa and Kale Super Salad

with Spiced Sweet Potatoes

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This nutty, maple quinoa salad is the perfect combination of salty, sticky, sweet and crunchy. Roasted sweet potatoes and crisp chopped apple complete this stand-out summer salad.

Tags:Veggie
Allergens:Peanut/CacahuèteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

113 g

Kale, chopped

½ cup

White Quinoa

340 g

Sweet Potato

1 unit

Granny Smith Apple

2 tbsp

Maple Syrup

1 unit

Lemon

28 g

Pecans

(ContainsPeanut/Cacahuète)

1 tbsp

Southwest Spice Blend

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

¼ cup

Dried Cranberries

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories850 kcal
Fat37 g
Saturated Fat4 g
Carbohydrate125 g
Sugar47 g
Dietary Fiber17 g
Protein15 g
Cholesterol0 mg
Sodium670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Bowl
Whisk
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch cubes. Add sweet potatoes, half the Southwest Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-23 min.

2

While sweet potatoes roast, heat a medium pot over medium heat. When hot, add pecans to the dry pot. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

3

Add 1 cup water, 1/8 tsp salt (dbl both for 4 ppl), quinoa and remaining Southwest Spice Blend to the same pot (from step 2). Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until quinoa is tender and liquid is absorbed, 15-18 min. Remove from heat and let stand, still covered, for 5 min.

4

While quinoa cooks, core, then cut apple into 1/2-inch pieces. Juice lemon. Add kale and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt. Using your hands, massage oil into kale for 30 sec, to soften leaves.

5

Whisk together Dijon, maple syrup, 2 tbsp lemon juice and 2 tbsp oil (dbl both for 4 ppl) in a small bowl. Set aside. Add apples, cranberries and sweet potatoes to large bowl with kale. Season with salt and pepper, then toss to combine.

6

Roughly chop pecans. Fluff quinoa with a fork, then season with salt. Add quinoa and half the dressing to the large bowl with salad. Toss to combine. Divide quinoa and kale super salad between bowls. Drizzle remaining dressing over top. Sprinkle with pecans.