© 2013 mathewguiver

Sweet potato, kale, quinoa, and chive salad

Almost every Sunday David and I head to the Civic Center farmers market here in San Francisco. I enjoy walking around and am often inspired by the ingredients. This past weekend I went to the market intending to buy bell peppers for a soup I was making, and noticed a few vendors had sweet potatoes. While David was standing in line to pay for tomatoes I did a few quick Googles on my phone and came across this recipe for a sweet potato salad with quinoa.

Later that evening I created a salad of my own. I added kale though, which went great with the quinoa and sweet potatoes. I also threw some onions and bell peppers into a mini blender so I could whisk up a yummy vinaigrette to bring the whole salad together. One of the great things about this salad is that leftovers won’t go soggy and can easily be left in the refrigerator over night. In fact, it gets better when it has a chance to sit in the refrigerator for a few hours.


2 sweet potatoes
1 bell pepper
1/2 an onion
Red wine vinegar
Olive oil

1. Start by peeling and dicing your sweet potatoes into small cubes, about 1/4 inch.

2. Cook in heavily salted water until tender. Make sure not to over cook your potatoes, you want them to be soft, but still hold their shape.

3. Strain, and rinse with cold water for a minute or two to stop the cooking process.

4. Finely dice a bell pepper and half an onion. I had multiple colors of peppers since I was using them in a soup, but you could definitely make this dish with just one type of bell pepper. Though I advise against using green in this salad as they have a more bitter flavor when eaten raw.

5. Throw a handful of the onions and peppers into a blender,  add about a Tbsp of red wine vinegar and blend.

6. Transfer contents to a bowl, add salt and pepper, then slowly pour in a few Tbsp of olive oil while whisking.

7. Rip up kale into bite sized pieces, rinse, and pat dry with a paper towel.

8. Slice up a handful of chives, and combine with sweet potatoes, cooked quinoa, bell peppers, onions, and kale. Mix, then cover and let sit in the refrigerator for at least 15 minutes. You could even make this ahead and let it sit overnight.

Just make sure to taste and season as needed before serving.


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