Warm Roasted Vegetable Quinoa Salad
Ingredients
Salad ingredients
-
1
medium
sweet potato, cut into 1-inch cubes
-
1
pound
Brussels sprouts, trimmed and halved
-
2
tablespoons
grapeseed oil
-
2
teaspoons
garlic powder
-
½
teaspoon
salt
-
½
cup
dry quinoa
-
4
cups
chopped kale
-
1
teaspoon
extra virgin olive oil (optional)
-
½
cup
chopped pecans
-
½
cup
pomegranate seeds
Dressing ingredients
-
¼
cup
extra virgin olive oil
-
2
tablespoons
cider vinegar
-
2
tablespoons
mustard
-
1
tablespoon
honey
-
1
teaspoon
chopped fresh thyme
-
2
cloves
garlic, minced
-
¼
teaspoon
salt
Instructions
- Preheat the oven to 450°F.
- Toss sweet potatoes and Brussels sprouts with grapeseed oil, garlic powder, and salt, then spread on a baking sheet and roast for 30 minutes.
- While the vegetables roast, cook the quinoa with 1 cup of water; bring to a boil, then cover and reduce heat to low for 15 minutes.
- In a large bowl, massage kale with extra virgin olive oil until tender.
- Prepare the dressing by whisking together extra virgin olive oil, cider vinegar, mustard, honey, thyme, garlic, and salt.
- Combine the roasted vegetables, cooked quinoa, pecans, pomegranate, and dressing with the massaged kale and toss to combine.
Nutrition Facts (estimated)
Servings
8
Calories
265
Total fat
17g
Total carbohydrates
25g
Total protein
6g
Sodium
309mg
Cholesterol
0mg
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