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Maple Quinoa Salad


This healthful, nutrient-packed salad highlights all of the best fall ingredients: kale, quinoa, apples and sweet potatoes, and tops them with a delicious mustard and maple dressing. It makes for a healthy and filling weekday lunch with girlfriends or an impressive side dish to any family meal.

1 pound sweet potatoes, peeled, cut into 1- inch cubes

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon pepper

2 tablespoons pure maple syrup from Canada

2 tablespoons lemon juice

2 teaspoons Dijon mustard

¼ teaspoon minced garlic

1/3 cup thin-sliced red onion

4 cups packed baby kale and/or arugula

1 small apple, cored, cut into bite-size pieces

1 cup cooked red quinoa

2 tablespoons toasted slivered almonds

Heat oven to 400.

In a bowl toss sweet potatoes with 1 tablespoon of the olive oil. Sprinkle with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Place in a single layer on a large rimmed baking sheet. Bake about 25 minutes, stirring once, until golden and tender. Let cool.

In a large bowl whisk remaining tablespoon olive oil, maple syrup, lemon juice, mustard, garlic and remaining ¼ teaspoon salt and pepper. Add onion. Toss; let stand 5 minutes. Add kale; toss. Add apple, sweet potatoes and quinoa; toss.

Serve on a platter. Sprinkle with almonds.

Makes 4 servings.

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