Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries, and Feta

1. 1

   Preheat oven to 425 degrees F and cover a baking sheet with aluminum foil.

2. 2

   Arrange sweet potatoes on the baking sheet and drizzle with 2 tablespoons olive oil and season with salt and pepper.

3. 3

   Toss to coat and roast until golden and tender, about 25 minutes.

4. 4

   Meanwhile, combine quinoa and 2 cups of water in a medium saucepan and bring to a boil.

5. 5

   Reduce heat to low and simmer, covered, 15 minutes.

6. 6

   Remove from heat and let sit, covered, 5 minutes more.

7. 7

   Scoop quinoa onto a paper towel-lined baking sheet to cool slightly.

8. 8

   In a large bowl, combine quinoa, sweet potatoes, kale, and cranberries.

9. 9

   In a small bowl, whisk together balsamic vinegar and the remaining 3 tablespoons olive oil.

10. 10

    Drizzle vinaigrette over salad, tossing gently to combine.

11. 11

    Season with salt and pepper and stir in the feta just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.