Sweet Potato & Hazelnut Salad by The Good Life Eatery

Sweet Potato & Hazelnut Salad

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  1. Preheat the oven to 190º C

  2. Put the coconut into the oven for 3-4 minutes until lightly toasted, combine with the roasted hazelnuts. Set Aside.

  3. Peel the sweet potato and cut into 2 cm-3 cm cubes.

  4. Toss the sweet potato in a bowl with 20g of coconut oil and salt and pepper to evenly coat and put then into the oven to roast for 15 minutes or until nicely brown.

  5. Combine red and black quinoa into a pot with water and 1 tsp sea salt. Bring to a boil, reduce heat and cook for 12-15 minutes.

  6. While the quinoa and sweet potato are cooking, remove the stalks from the kale and cut into 2 cm chiffonade.

  7. Remove avocado flesh and cut into cubes

  8. To mount the salad massage kale with coconut oil until kale leaves have softened.

  9. Combine kale with sweet potato, quinoa, avocado, and hazelnut dressing.

  10. Top with toasted hazelnuts, coconut flakes and goji berries

  11. For the dressing: whisk all ingredients together to combine

Total Time 25 min


  • For the salad: 80g kale—stalks removed
  • 40g red quinoa
  • 40g black quinoa
  • 100g sweet potato
  • 15g roasted hazelnut—smashed into small bits
  • 10g toasted coconut
  • 15g goji berries
  • 100g hazelnut dressing
  • 10g salt for cooking quinoa
  • 40g coconut oil
  • ½ ripe avocado
  • For the dressing:
  • 40g roasted hazelnuts
  • 5g maple syrup
  • 25g red wine vinegar
  • 75 g olive oil
  • 2 tbsp hazelnut oil
  • Salt/pepper
  • *A few drops of water to thin out (optional)