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Kale, Quinoa And Roasted Sweet Potato Salad

Preheat oven to 400F. Line a baking sheet with parchment paper. In a bowl add the diced sweet potatoes and toss in olive oil to evenly coat the pieces. Place on parchment lined baking sheet and bake until the sweet potatoes are slightly brown on the outside and soft on the inside. It took my oven 50 minutes to cook. Remove from the oven and allow to cool. In a large bowl add all the ingredients, m. . .

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Servings: 8

Prep Time: 00:20

Cook Time: 01:05

Main Ingredients

1 large sweet potato, peeled and diced into 1/2 inch cubes

3 cups of cooked quinoa

1 bunch of kale, washed and thinly sliced

3 cooked chicken breasts, sliced thinly

1/2 cup of thinly sliced red onion

2/3 cup of crumbled feta cheese

1 tablespoon of olive oil

1 cup of dried cranberries

1/2 cup of pecan pieces

raspberry balsamic vinaigrette

Preparation

1Preheat oven to 400F. Line a baking sheet with parchment paper. In a bowl add the diced sweet potatoes and toss in olive oil to evenly coat the pieces. Place on parchment lined baking sheet and bake until the sweet potatoes are slightly brown on the outside and soft on the inside. It took my oven 50 minutes to cook. Remove from the oven and allow to cool.

2In a large bowl add all the ingredients, mix together. Add the dressing a bit at a time, or until your desired amount, and toss the salad to evenly coat with the dressing.

3Serve right away, or portion it out for a healthy lunch during the week.

Reviews: 0

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