Roasted Vegetable Quinoa Kale Salad
This salad is bursting with nutrients, fiber, and healthy fats. Makes an excellent dinner and an even better lunch the next day! If you’re missing a few of the ingredients, no worries, use what you have on hand, it’ll still make an excellent salad!
Servings Prep Time
4servings 20minutes
Cook Time
30-40minutes
Servings Prep Time
4servings 20minutes
Cook Time
30-40minutes
Ingredients
Instructions
  1. Cut the beets, sweet potatoes, and Brussel sprouts according to directions. Preheat oven to 350˚F. Spread vegetables one-layer thick onto a baking sheet and drizzle with olive oil and balsamic vinegar; stir or toss to coat. Roast for 35-40 minutes. Halfway through roasting, stir in minced garlic. Vegetables should be tender and browned when finished, roast longer if necessary. Toss with chopped rosemary, salt, and pepper when roasting is complete.
  2. Cook the quinoa: In a medium saucepan, bring 1.5 cups of water to a boil. Add in 3/4 cup dry quinoa and a dash of sea salt and simmer covered until all the moisture is absorbed, about 15 mins. Remove from heat and allow to cool slightly.
  3. While vegetables are roasting, wash and chop the kale and beet greens, removing the thick stem. Toss together with arugula. (may use other salad greens if desired)
  4. Assemble: Toss all ingredients in a large bowl to thoroughly combine. Add additional balsamic vinegar if desired. Enjoy! Ingredients can be chilled and salad served cold