by Sarah Steimer
- 1 large sweet potato, peeled and diced
- 1 cup cooked quinoa
- 1 1/2 cups fresh kale, chopped
- 1/3 cup dried cranberries (I did have this in mine but forgot to photograph the salad with them – whoops)
- 2 tbs onion, minced
- 2 tbs balsamic vinegar
- 2 tsp raw honey
- 1/4 tsp salt
- 1/2 tsp black pepper
Boil the sweet potato in a pot of lightly salted, boiling water until tender. Allow to drain.
In a large bowl, combine the cooked quinoa, sweet potato, sage, kale and cranberries. In a small bowl, add the onion, balsamic vinegar, honey, salt and pepper, stirring to combine. Drizzle over the quinoa salad, tossing to coat (I added even a bit more balsamic to mine).
Serves four, with the sweet potatoes warm or cool.
Recipe adapted from: Domestic Fits