Kale, Quinoa & Roasted Sweet Potato Salad
1/2 to 1 bunch Tuscan or Lacinato kale, washed, stems removed and leaves cut into 1/4-inch strips
1 cup cooked white or red quinoa – or a combo is nice
1 cup sweet potato, peeled, 1/2-inch dice, roasted with salt, pepper and olive oil until soft
Cotija Cheese Vinaigrette
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1/4 cup grated cotija cheese*
In a small bowl, combine the vinegar, salt, pepper and olive oil. Whisk in grated cheese and set aside.
Pour half the dressing over the kale in a large bowl. Massage dressing into the leaves with your hands briefly. Add the quinoa, sweet potatoes, remaining dressing and toss together, taste, adjust seasoning and serve.
* Cacique cheeses are a great choice. We have been using their cheeses at Border Grill for over 25 years.