Kale, Sweet Potato and Quinoa Salad

I have several versions of Kale Salads, but this is the one I make most often and serve as a main dish.  It only needs a warm roll to accompany it.

1.  In the bottom of a large serving bowl, mix together the salad dressing:

1 T. olive oil

juice of one lemon (about 2 Tablespoons)

2 t. prepared mustard

1 large clove garlic, minced

¼ t. sea salt

¼ t. black pepper

1 t. maple syrup

2.  Wash and stem several (4 or 5) large kale leaves.  Dispose of the stems and chop the leaves into bite-sized pieces.  (I suppose you could use pre-packaged baby kale, but I don’t think it works as well.)

3.  Add the kale to the bowl with the dressing.  With your fingers, massage the dressing into the kale to break down the leaves and make them soft and pliable.  I usually work the kale for two to three minutes and then let it sit for 30 minutes or more. 

4.  Cook ½ to 1 cup of quinoa, per package directions, or use quinoa left over from a previous meal.

5.  Peel and cut a medium-sized sweet potato into bite-sized pieces.  Toss the sweet potato cubes with a little olive oil and whatever spices you prefer.  I like salt, pepper, garlic powder, paprika, and a little cayenne.  Spread on a sheet pan and roast in the oven (or toaster oven) at 400 for about 20 minutes, stirring about halfway through.

6.  Cook 1 cup of frozen shelled edamame or drain a can of garbanzo beans, whichever you have or prefer.

7.  Prepare the rest of the ingredients.  I vary mine, depending on what I have and what appeals to me at the time.  Here are some possibilities.

Cherry tomatoes, halved

Sliced Kalamata olives

Cucumber, peeled, seeded, and diced

Red onion slices

a handful of dried cranberries

½ cup toasted walnuts or pecans, chopped

Feta or parmesan cheese.

8.  When ready to serve, add the roasted sweet potatoes, quinoa, beans, and other ingredients to the kale and toss together.

Serve at room temperature.  If there are any leftovers, the salad keeps well in the refrigerator for a day or two.