Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Sweet potato, kale, quinoa, and bean salad with the most delicious maple balsamic vinaigrette! The perfect salad for the Fall/Winter holidays!
This salad is such a crowd pleaser, and it’s the perfect plant-based side dish to bring to your holiday tables! It has so much flavor, and so many nutrients. A salad that tastes amazing and provides a healthy option at the holidays- it’s a win win!
I think you guys are going to absolutely LOVE this one!
This salad is gluten free, nut free, vegan, and so simple. It is full of all the best fall flavors, and such a satisfying salad.
While this salad is perfect as is, you can definitely make it your own! If you want to add a protein, it would be delicious with chicken, tofu or salmon. You can also feel free to add some parmesan or feta if you don’t need it to be vegan, or some pecans if you don’t need it to be nut free!
This is seriously the most delicious salad ever, and it can definitely be enjoyed beyond just the holidays! It actually holds up really well in the refrigerator for a few days, which is a huge bonus!
It’s meant to be a warm salad, so it’s best served warm or room temperature. For leftovers, you can gently reheat it (or enjoy it cold if that’s more your style)!
I am super excited for you guys to add this salad to your holiday tables! It is loaded with perfectly roasted sweet potatoes and red onions, fresh kale, pinto beans, and fluffy quinoa. Plus, the maple balsamic dressing really takes this to the next level. It’s the perfect balance of sweet and savory- so perfect for Fall and Winter dinners!
If you make this salad, be sure to leave a rating and review below! I love hearing from you guys!!
The best Thanksgiving salad with quinoa, sweet potatoes, kale, beans, and a delicious maple balsamic dressing. Vegan, gluten free, and easy!
1 cup quinoa (measured uncooked)
1 + 1/2 cups low sodium vegetable broth
2 large sweet potatoes, peeled and cubed
1/2 of a red onion, diced or thinly sliced
2 cloves of garlic, minced
2 tbsp avocado oil
Salt + pepper, to taste
1 can of pinto beans, drained and rinsed
1 bunch of kale, stems removed and roughly chopped
For the Maple Balsamic Dressing:
1/3 cup olive oil
3 tbsp balsamic vinegar
2 tbsp maple syrup
1 tsp dijon mustard
Salt + pepper, to taste
Cook your quinoa in the vegetable broth according to directions on packaging. Set aside when finished cooking.
Preheat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, toss the sweet potatoes and red onion with the avocado oil, garlic, salt, and pepper. Spread out the veggies on the baking sheet and bake for about 30 minutes, or until cooked to your preference.
When sweet potatoes and red onion are done roasting, immediately stir in your kale and beans. Set aside to slightly cool and to also allow the kale to wilt a bit.
In a jar with a lid, add all of your dressing ingredients and shake until well combined.
To serve, spread out the quinoa and top with the roasted veggies and beans. Pour the dressing over the top and serve as is, or you can toss the salad before serving. Best served warm or room temperature.