Sweet & Smoky Grilled Sweet Potato & Kale-Quinoa Salad
Prep: 15 minutes plus standing
Grill/Cook: 15 minutes • Makes: 4 (1-1/2 cups) servings
4 cups chopped kale
1/4 cup Weis Quality Extra Virgin Olive Oil, divided
2 tablespoons fresh lime juice
1/2 teaspoon Weis Quality Iodized Salt, divided
1/2 teaspoon Weis Quality Ground Black Pepper, divided
1-1/2 tablespoons Weis Quality Dark Brown Sugar
1-1/2 teaspoons smoked paprika
2 small sweet potatoes, peeled and cut lengthwise into 1/2-inch-thick slices (about 1 pound)
1/2 cup Weis Signature Collection Crumbled Feta Cheese
3 cup roasted, unsalted pepitas
1/4 cup chopped unsweetened dried cranberries
1.Prepare outdoor grill for direct grilling over medium-high heat. Prepare quinoa as label directs; transfer to plate and
let stand 10 minutes. Makes about 1-1/3 cups.
2.In large bowl, toss kale, 2 tablespoons oil, lime juice and 1/4 teaspoon each salt and pepper.
3.In large bowl, whisk sugar, paprika, and remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper; add potatoes and toss. Place potatoes on hot grill rack; cover and cook 10 minutes or until charred and tender, turning occasionally. Transfer potatoes to cutting board; let stand 5 minutes. Coarsely chop.
4.Add cheese, pepitas, cranberries, quinoa and potatoes to kale; toss. Makes about 6 cups.
Approximate nutritional values per serving:
435 Calories, 23g Fat, (6g Saturated), 17mg Cholesterol, 499mg Sodium,
48g Carbohydrates, 10g Fiber, 12g Sugars, 5g Added Sugars, 11g Protein