Warm Sweet Potato Kale Salad
I’ve partnered with blogger Alice Tenise to write some recipes that go along with her wine picks for her series Wine Wednesdays. We found some excellent wines and ingredients all from Trader Joe’s. Here’s our first collaboration.
Warm Sweet Potato and Kale Salad
Wine Pairing: Trader Joe’s Platinum Reserve Pinot Noir Carneros 2018
by: Diana Jeffra
Serves: 6-8
Time: 45 minutes
This salad has a lot of good things going on. It’s sweet, spicy, crunchy, and perfect for fall. Not to mention there’s minimal chopping needed. As a short cut use Trader Joe’s precut sweet potato ribbons, so the only chopping needed is slicing an onion, not too bad huh? Another bonus, this can actually be served warm or cold. No one likes a cold soggy salad, fear not, this one holds really well as leftovers!
Ingredients:
1 (12 oz) container refrigerated Trader Joe’s sweet potato ribbons, or 1 sweet potatoes peeled and sliced into thin strips.
½ Red Onion, Sliced
5 cups chopped kale
1 bottle Trader Joe’s Honey Aleppo Sauce
½ lime, juiced
½ cup Tri-Colored Quinoa
¼ cup feta cheese, crumbled
1/4 cup Trader Joe’s Pumpkin Spiced Pumpkin Seeds
Directions:
Heat oven to 450°F.
Place sweet potato ribbons and sliced red onion on a baking sheet, drizzle with olive oil and season with salt.
Roast in oven for 10 minutes, stir and cook for an additional 5 minutes.
In small pot boil 1 cup of water and 1/2 cup of quinoa. Once boiling lower to a simmer, cover with a lid, and cook for 10 minutes or until all the water has been absorbed.
In a salad bowl add kale, 1 tablespoon of Honey Aleppo Sauce, and juice from ½ lime. Stir to throughly coat the kale, set aside.
Once sweet potatoes and quinoa are done start to assemble the salad.
Add the sweet potato mixture and the quinoa to the salad bowl. Then add an additional 2 tablespoons Honey Aleppo Sauce Toss, to combine.
Top with feta and pumpkin seeds, and serve.