Kale, Quinoa & Roasted Sweet Potato Salad

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.

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