Our Plans
Maple Quinoa and Kale Super Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Maple Quinoa and Kale Super Salad

Maple Quinoa and Kale Super Salad

with Spiced Sweet Potatoes

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.


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

Preparation Time35 minutes


serving amount

113 g

Kale, chopped

½ cup

White Quinoa

340 g

Sweet Potato

1 unit

Granny Smith Apple

2 tbsp

Maple Syrup

1 unit


28 g


(Contains Peanuts)

1 tbsp

Southwest Spice Blend

1 tbsp

Dijon Mustard

(Contains Mustard)

¼ cup

Dried Cranberries

Not included in your delivery

3.5 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

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.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Bowl
Small Bowl


Roast sweet potatoes

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.

Toast pecans

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.

Cook quinoa

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.


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.

Assemble salad

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.

Finish and serve

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.