Trio Medley Salad

Brighten up your table with this vibrant and nutrient-packed Trio Medley Salad, a perfect harmony of wholesome flavors and textures. This recipe combines fluffy, protein-rich quinoa, tender roasted sweet potatoes, and earthy kale, all tossed in a zesty homemade lemon-honey Dijon dressing. Topped with crunchy pumpkin seeds and an optional sprinkle of creamy feta cheese, this salad offers a delightful balance of sweet, savory, and tangy notes. Ideal as a standalone vegetarian meal or a colorful side dish, it's as nutritious as it is delicious. Ready in under an hour and perfect for meal prep, this kale and quinoa salad is a refreshing way to add a healthy twist to your weeknight meals or gatherings.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 medium sweet potatoes
• 3 tablespoons extra-virgin olive oil
• 4 cups kale
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup pumpkin seeds
• 0.25 cup feta cheese (optional)

Directions

Step 1

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Remove from heat, and let cool to room temperature.

Step 2

Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into 1/2-inch cubes. Toss the cubes with 1 tablespoon of olive oil and a pinch of salt. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized. Let cool slightly.

Step 3

While the quinoa and sweet potatoes are cooling, prepare the kale. Remove the tough stems and tear the kale into bite-sized pieces. Place the kale in a large bowl, drizzle with 1 tablespoon of olive oil, and massage the leaves for 2-3 minutes until softened.

Step 4

In a small bowl, whisk together lemon juice, 1 tablespoon olive oil, honey, Dijon mustard, salt, and black pepper to create the dressing.

Step 5

Add the cooked quinoa and roasted sweet potatoes to the bowl with the kale. Drizzle the dressing over the mixture, and toss gently to coat evenly.

Step 6

Sprinkle the salad with pumpkin seeds and crumbled feta cheese, if using. Adjust seasoning to taste with additional salt and pepper, if needed.

Step 7

Serve immediately or refrigerate for up to 24 hours. Enjoy!

Nutrition Facts

Serving size	1120.9 grams (1120.9g)

Amount per serving	% Daily Value*
Calories	1598

Total Fat 83.90g	108%
Saturated Fat 17.70g	89%
Polyunsaturated Fat 7.20g
Cholesterol 53mg	18%
Sodium 3323mg	144%
Total Carbohydrate 170.30g	62%
Dietary Fiber 10.40g	37%
Total Sugars 31.20g
Protein 47.10g	94%

Vitamin D 0IU	0%
Calcium 449mg	35%
Iron 10mg	56%
Potassium 501mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 11.6%

Carbs: 41.9%