Roasted Cranberry & Sweet Potato Quinoa Salad

This recipe was developed by Clarissa Paimanta, RD and tested by Jessica Prohn, MS, RD, CSR, LDN.

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Course: Appetizer, Main, Salad

Cuisine: American

Keyword: Low Phosphorus, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, VLPD

Servings: servings

Calories: 533kcal

Author: Clarissa Paimanta, RD

Ingredients

2 medium sweet potato peeled and cubed
2 tablespoons avocado oil
3/4 teaspoon salt and pepper divided, to taste
3/4 cup dried unsweetened cranberries
1 cup quinoa uncooked, rinsed
2 cups water
1/4 cup extra virgin olive oil
1 1/2 tablespoons apple cider vinegar
2 teaspoon Dijon mustard
1 tablespoon maple syrup
6 cups kale leaves stem removed and chopped
1/2 cup sliced almonds

Instructions

Preheat oven to 400℉
Place cubed sweet potato on a baking sheet. Drizzle avocado oil and season with ¼ teaspoon of the salt and pepper. Roast in the oven for 15 minutes, then give the sweet potatoes a toss and add your cranberries. Place back in the oven and roast for another 15 minutes or until the sweet potatoes are tender.
Meanwhile, in a saucepan, bring your rinsed quinoa and water to a boil. Then, lower the heat, place the lid on, and maintain a simmer for 15-20 minutes or until the quinoa has absorbed all the liquid. Remove from the heat and leave the lid on for the quinoa to steam for another 10 minutes.
In a small bowl, add the extra virgin olive, apple cider vinegar, Dijon mustard, maple syrup, the rest of the salt and pepper to taste. Whisk well to combine.
In a large mixing bowl, add your chopped kale leaves and massage with your hands until the kale just starts to wilt. This will help to break down the fibers and make it more tender to eat raw. Then to it, add the sliced almonds, cooked quinoa, as well as roasted sweet potato and cranberries. You can optionally wait for the sweet potato, cranberries, and quinoa to cool to room temperature to prevent the kale from wilting too much.
Drizzle dressing over salad and toss well. Serve immediately.

Notes

You may have heard that nuts, beans, and whole grains are not a great choice for a kidney-friendly diet because they are high in phosphorus. Wondering why we include them in many of our recipes? We include beans, nuts, and whole grains because only about 40% of phosphorus found in these plant foods are absorbed by humans. This makes them a good fit for most people's diets! If you have questions about adding these foods to your diet, please reach out to your dietitian.

Nutrition

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