A Flavor-Packed, Warm Kale-Quinoa Salad Recipe — Eat This Not That

Ingredients

• 1 medium sweet potato
• 2 Tbsp olive oil, divided
• 1/8 tsp salt
• 1 1/2 cups reduced-sodium chicken broth
• 3/4 cup dry quinoa, rinsed and drained
• 1/2 cup thin wedges red onion
• 6 cups coarsely torn, trimmed kale
• 2 cups coarsely shredded, cooked chicken
• 1 medium apple, quartered, cored, and thinly sliced
• 1 recipe Dijon Vinaigrette (recipe below)
• 1/2 cup coarsely chopped walnuts or pecans (toasted)