2 cups of raw kale, massaged, and stems removed
1 sweet potato, diced and tossed lightly in oil
1/2 cup quinoa
1/4 cup goat cheese
1/4 cup dried cranberries or craisins
1/2 medium tomato, diced
Toasted walnut pieces
Sliced sweet red onion
Orange infused olive oil 2 TBSP
Apple cider vinegar 2 TBSP
Salt to taste
Roast the sweet potatoes for 25 minutes at 405 degrees. As it cooks, boil the quinoa on the stovetop, and prepare the red onion. Meanwhile, toast 1/4 cup of walnuts on the stovetop or in a toaster oven, until lightly brown and fragrant. In a bowl, mix goat cheese, cranberries, tomato, walnuts and sliced red onions. In a separate jar, mix the oil and vinegar.
Once sweet potatoes have browned, pull them out of the oven, toss with cheese, cranberries, tomatoes, walnuts, and onions. Drain quinoa and toss with salad. Dress with oil and vinegar, and salt to taste, if needed.
