Since I’ve been eating home more recently, I’ve made a lot of multi-day dishes. Unfortunately they’re all some type of stew or casserole. So I decided to make a salad that is as good a day later, cold from the fridge, as it is warm. When eating cold, It’s best served with something warm alongside it, like salmon or chicken.

This salad is pretty easy to make. The challenge is to properly season the sweet potato, kale and the water for the quinoa. The sweet potato will easily overpower the dish otherwise. This recipe is vegan, but if you wanted you could add a bit of crumbled feta or boil the quinoa in beef stock to add some saltiness to the dish.

• 2 medium sized sweet potatoes ~1kg
• 3dl quinoa
• 300g Kale
• 1 red onion
• 1dl Walnuts, roasted and chopped
• Handful of parsley, chopped
• juice of 1 lemon
• 1 tsp honey
• 1 tsp dijon mustard
• good quality olive oil

1. Peel the sweet potato, and cut into couple cm cubes. Coat them in olive oil, season with salt and roast in 200°C for about 30 minutes
2. Wash kale, remove the hard stem, and cut to similar size as the sweet potato
3. Rinse quinoa and boil until cooked. Once done drain the quinoa of water
4. steam kale until tender, and then transfer kale onto a hot pan. Fry for a couple minutes and season with salt
5. to make the sauce combine lemon juice with double it’s amount of olive oil. Add dijon and honey, and whisk until combined.
6. dice the red onion and combine with the sauce.
7. To assemble, mix sauce and quinoa together in the salad bowl. Add roasted sweet potato, kale and rest of the sauce and mix again. garnish with roasted walnuts and chopped parsley