Kale Salad with Honey and Mustard-Vinaigrette

Ingredients

• ¼ x sweet potato
• ½ dl quinoa
• 1 clove garlic
• 1 tbsp honey
• 2 tbsp dijon mustard
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• ½ x red onion
• ¼ x cucumber
• 50 g walnuts
• 1 handful kale
• 50 g ricotta

Method

1. Cut sweet potato into cubes and transfer to a baking sheet covered with baking paper. Drizzle over some olive oil, salt and pepper and bake in the middle of the oven at 220 degrees celcius for about 15-20 minutes.
2. Boil the quinoa according to the instructions on the package.
3. Make an easy vinaigrette by mincing the garlic and add to a bowl together with honey, dijon mustard, olive oil and apple cider vinegar. Mix well and add pepper to taste.
4. Cut red onion, cucumber, and walnuts.
5. Massage the kale with your hands to make the kale easier to digest.
6. Mix together the quinoa, kale, baked sweet potato, cucumber, red onion, walnuts and half of the vinaigrette. Serve with ricotta.
7. Note! You have to set aside half of the vinaigrette if you follow the weekly menu. It will be used in another recipe.