Savory Quinoa and Kale Salad with Roasted Root Vegetables &



  • 1 (10 oz.) package Path of Life Original Quinoa & Kale Blend, cooked according to package instructions
  • 2 tbsp. Olive Oil, divided
  • 1 large Sweet Potato, peeled and cut into 3/4-inch chunks
  • 1 pound Brussels Sprouts, trimmed and halved
  • 1 medium Red Onion, peeled and cut into 8 wedges with root intact
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • 1 tbsp. Maple Syrup
  • 1 tsp. Dijon Mustard
  • 1 tsp. Apple Cider Vinegar
  • 2 tbsp. Crumbled Feta



Chef’s Tip: Swap out butternut squash or parsnips for sweet potatoes. Try blue cheese in place of feta.

  1. Preheat oven to 450°F.
  2. Toss sweet potatoes, sprouts, and onion with 1 tablespoon oil, salt and pepper. Arrange in an even layer on a foil-lined baking sheet lightly coated with cooking spray.
  3. Roast at 450°F for 25 minutes or until tender and beginning to brown, stirring halfway through cook time. Transfer roasted vegetables to a large bowl. Whisk together remaining tablespoon olive oil, maple syrup, mustard and vinegar; drizzle over vegetables. Add Quinoa and kale blend; toss to combine. Serve topped with feta.

Servings: 4