4 cups baby kale

¾ cups quinoa – cook per package instructions

4 tbs olive oil

2 tbsp white whine vengar

½ tsp Dijon mustard

1 clove garlic, minced

salt and pepper

1 tsp honey

2 tbs red onion, minced

1/3 cup dried cranberries

1/3 cup chopped pecans

½ cup sweet potato, cubed


Roughly chop baby kale and place in a bowl. In a smaller bowl, whisk together olive oil, white wine vinegar, Dijon mustard, minced garlic and honey. Pour over the kale. Add onion, cranberries, and pecans to the kale and gently toss. Allow quinoa to cool slightly after cooking and add it to the bowl. Toss and serve.