1bunch curly kalede-stemmed and torn into bite-size pieces
2 1/2Tablespoonsred wine vinegar
1teaspoonchopped fresh thyme
pinchof nutmegfreshly grated is best but ground will work too
Instructions
Preheat oven to 400°F.
Toss sweet potatoes with 1 Tablespoon of oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Let cool on the counter for a bit then transfer to the refrigerator to cool more.
While the potatoes are roasting, bring quinoa and 1 cup of water to a boil in a saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed. Once cooked, allow to cool, then transfer to the refrigerator to cool more.
Meanwhile, heat the remaining 1 Tablespoon of oil in a large skillet over medium heat. Cook the onion and garlic, stirring frequently, until the onion has caramelized to a golden brown. This should take about 15 minutes. Stir in the kale, cooking until wilted, bright green and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
Once all the ingredients have cooled (at least 30-60 minutes), combine the sweet potatoes, kale and onion mixture, red wine vinegar, fresh thyme and nutmeg in a large bowl. Season to taste with sea salt and ground pepper. Gently stir to combine and serve.
Notes
All the ingredients need to be cooled to room temperature before mixing the salad together so give yourself plenty of time to allow for the cooling process. I included instructions for cooking the quinoa, but feel free to save time and cook it earlier in a big batch rather than cooking it while preparing the rest of the recipe.