Description
This vibrant and nutritious Kale Salad combines roasted spiced sweet potatoes, protein-packed chickpeas, fluffy quinoa, and sweet goji berries, all tossed in a zesty Moroccan citrus vinaigrette. Perfect as a healthy lunch or side dish, this salad offers a delightful blend of flavors and textures with warming spices and fresh greens.
Ingredients
Roasted Sweet Potatoes
- 4 sweet potatoes (about 1 lb), peeled and cut into bite-sized cubes
- 3 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- 1/2 tsp dried coriander
Salad Base
- 6 cups chopped kale
- 1 can (400 ml) chickpeas, drained and rinsed
- 2 cups cooked quinoa (see notes for cooking quinoa)
- 1/3 cup goji berries
- Pinch of chili flakes
- Salt and pepper to taste
Moroccan Citrus Vinaigrette
- 1 batch homemade Moroccan citrus vinaigrette (see notes for recipe or prepare in advance)
Instructions
- Prepare Moroccan Citrus Vinaigrette: If not already made, prepare the Moroccan citrus vinaigrette first and set it aside to allow flavors to meld.
- Preheat the Oven: Set your oven to 200°C (400°F) to get ready for roasting the sweet potatoes.
- Spice and Oil the Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, sea salt, cinnamon, cumin, and coriander until evenly coated.
- Roast the Sweet Potatoes: Line baking trays with parchment paper. Spread the sweet potatoes in a single layer without overcrowding, using two trays if necessary. Roast for about 35 minutes, or until they are golden and tender when pierced with a fork.
- Assemble the Salad: In a large mixing bowl, combine the chopped kale, chickpeas, cooked quinoa, goji berries, roasted sweet potatoes, and a pinch of chili flakes. Season with salt and pepper to taste.
- Toss with Vinaigrette: Drizzle the salad with the Moroccan citrus vinaigrette and toss everything together until well combined.
- Serve: Serve immediately or chill briefly to meld flavors; enjoy as a hearty lunch or side dish.
Notes
- To cook quinoa: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and let cool.
- The Moroccan citrus vinaigrette typically includes ingredients like fresh citrus juice (orange or lemon), olive oil, garlic, cumin, honey or maple syrup, and a pinch of chili flakes. Adjust sweetness and acidity to taste.
- You can substitute goji berries with dried cranberries or raisins if preferred.
- This salad is excellent served warm or at room temperature and can be stored covered in the refrigerator for up to 2 days.
