roasted veggie + kale salad
Serves: 4
  • 1 large sweet potato
  • 3 carrots
  • 2 tbsp coconut oil, melted
  • Salt and pepper
  • 1 cup water
  • ½ cup dry quinoa, rinsed
  • ¼ cup slivered almonds
  • ¼ cup pumpkin seeds
  • 2 small bunches, or 1 large bunch kale, chopped
  • 2 tbsp dijon mustard
  • ¼ cup apple cider vinegar (raw, unfiltered)
  • 2 tbsp fresh lemon juice
  • 2 tbsp maple syrup
  • ¼ cup grapeseed oil or extra virgin olive oil
  • Pinch of salt
  1. Preheat oven to 400°. Chop sweet potato and carrots into ½-inch pieces. Coat with melted coconut oil, salt, and pepper and place on a baking sheet. Roast for about 30 minutes.
  2. While veggies are roasting, place water and quinoa in a saucepan and bring to a boil. Reduce to simmer and cover for 15 minutes until the seeds pop and have little tails. Remove from heat and let steam with cover on until needed.
  3. While both those are cooking, toast up the almonds and pumpkin seeds (optional) in a dry pan on medium heat until golden or fragrant.
  4. Whisk together all dressing ingredients except oil in a small bowl. Drizzle in the oil.
  5. Toss it all together!
Can be served warm or cold.
Feel free to get intimate with your kale and massage it with the dressing before adding the remaining ingredients. This will help wilt the leaves slightly.
Recipe by good witch kitchen | boston holistic nutritionist at