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Ingredients
US|METRIC
1 SERVINGS
- 1 1/2 lb. sweet potatoes (peeled and chopped into ½ inch chunks)
- 2 Tbsp. extra-virgin olive oil (divided)
- 1/2 cup quinoa (dry uncooked, rinsed *, see first note)
- 1 cup water (for cooking quinoa)
- 5 cups kale (packed, stems removed and chopped into small pieces)
- 1 apple (cored and sliced, I used Ambrosia)
- 3/4 cup feta cheese (crumbled)
- 3/4 cup walnuts (coarsely chopped)
- 1/2 cup dried cranberries
- sea salt (to taste)
- 1/4 cup extra virgin olive oil
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. lemon juice
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