Autumn Kale Salad with Sweet Potatoes, Broccoli and Brown Rice
Ingredients
Salad Ingredients
-
2
medium
sweet potatoes, peeled and diced
-
2
cups
roughly-chopped broccoli florets
-
2
tablespoons
olive oil
-
to taste
salt and pepper
-
4
cups
chopped kale leaves
-
2
cups
cooked brown rice or farro
-
⅔
cup
dried cranberries or cherries
-
⅔
cup
chopped toasted pecans
-
½
cup
crumbled feta or goat cheese (optional)
Vinaigrette Ingredients
-
3
tablespoons
olive oil
-
2
tablespoons
red wine vinegar or apple cider vinegar
-
to taste
pinch of salt, black pepper, and garlic powder
Instructions
- Preheat the oven to 425°F.
- Toss the diced sweet potatoes with 1 tablespoon of olive oil and spread them on a baking sheet.
- Bake the sweet potatoes for 15 minutes, then toss them for even cooking.
- Add the broccoli to the mixing bowl with the remaining olive oil and toss to combine.
- After 15 minutes, push the sweet potatoes to one side and add the broccoli to the other side of the baking sheet.
- Bake for another 15 minutes until the sweet potatoes are soft and the broccoli is roasted.
- Transfer the sweet potatoes and broccoli to a mixing bowl.
- Add the kale, brown rice, cranberries, pecans, and vinaigrette, and toss to combine.
- Serve warm or refrigerate for up to 3 days.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
10g
Sodium
200mg
Cholesterol
10mg
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