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Sweet Potato, Granny Smith Apples and Quinoa Salad with Greens Recipe

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This recipe for Sweet Potato, Granny Smith Apples and Quinoa Salad with Greens is from The Mandel JCC Early Childhood Center School Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup extra-virgin olive oil (plus EVOO to drizzle if massaging kale)
1 ½ cups rinsed quinoa
Salt
1 ½ pounds sweet potatoes, peeled and cut into cubes
Freshly ground pepper
¼ cup apple cider vinegar (if choosing kale you will need 1-2 more tablespoons)
2 large Granny Smith Apples, cut into cubes
½ cup chopped flat-leafed or Italian parsley
½ medium red onion, thinly sliced
8 packed cups baby greens, such as arugula or kale
If choosing kale add drizzle of olive oil plus extra tablespoon of apple cider vinegar (to taste) for massaging kale
Handful of pomegranate seeds, optional
Directions:
Directions:
Preheat oven to 400*.

In a large saucepan, heat 1 tablespoon olive oil stir to toast quinoa for 2 minutes before cooking. Add 3 cups of water to the quinoa and season with salt. Remove from heat after about 25 minutes and let cool.

Meanwhile place the sweet potatoes on a baking sheet, sprinkle 1 tablespoon of olive oil and toss together, then separate allowing space between the pieces. Roast for about 25 minutes, tossing or stirring once, until golden and softened. Let cool.

Prepare the kale by massaging it for 2 minutes with lemon a drizzle or olive oil and/or the apple cider vinegar (start with 1 tablespoons, or two to taste).

In your serving bowl, whisk the remaining 6 tablespoons of olive oil with the apple cider vinegar and season with salt and pepper. Add sweet potatoes, apples, quinoa, red onion, parsley and greens and toss well. Add a handful of pomegranate seeds for more color and crunch as an option.

 

 

 

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