Roasted Sweet Potato and Quinoa Kale Salad
This delicious salad with miso vinaigrette makes eating cruciferous vegetables SO easy and almost addicting! It's the perfect meal prep salad because it lasts a while in the fridge, and it is ideal for taking to potlucks or group dinners, too. See notes about oil-free.
Servings 5 large serving
Ingredients
- 1/2 cup dry quinoa
- 2 medium sweet potatoes (yams), peeled and cut into 1/2 inch cubes
- 6 cups broccoli florets (or one 16-oz bag broccoli florets)
- 1 can chickpeas, drained and rinsed
- 3-4 large handfuls chopped kale, stems removed
- 1/4 cup dried cranberries or raisins
- 1/4 cup pumpkin seeds (optional)
- salt
- garlic powder
- olive oil
Miso Vinaigrette
- 1-2 TBSP olive oil
- 2 TBSP balsamic vinegar
- 1 TBSP miso paste
- 1 TBSP pure maple syrup
- 1/8 tsp black pepper
Instructions
- Start cooking quinoa on the stove by combining dry quiona with twice as much water as quinoa in a pot. Bring to a boil, then reduce heat to low, cover, and set timer for 15 minutes. Remove from heat when timer beeps, and quinoa has absorbed the water and appears fluffy.
- Roast the broccoli, chickpeas, and sweet potatoes. Preheat oven to 425. Spread the broccoli and chickpeas on a baking sheet, and spray lightly with oil. Sprinkle with salt and pepper and garlic powder. Spread sweet potato cubes onto another baking sheet. Spray with olive oil, garlic powder, and salt and pepper as well. Put the broccoli on the top rack and the sweet potatoes on the bottom. Broccoli will be done sooner than the sweet potatoes.Roast the broccoli for 20 minutes, and flip the sweet potatoes at this point. Continue baking the sweet potatoes another 5-10 minutes, until they are fork tender. Broccoli can blacken quickly, so watch it carefully.
- Make the vinaigrette by whisking all the ingredients together. Pour the dressing over the kale. Massage the kale and the dressing together in a large bowl by rubbing it between your finger and hands and breaking it down. It will decrease in volume by about half.
- Put it all together. Add the cooked quinoa, roasted vegetables and chickpeas, and massaged kale and toss together. Stir in the dried cranberries or raisins and optional pumpkin seeds. Sprinkle with more salt and pepper to taste.
- Salad can be enjoyed warm, room temp, or cold.
Notes
I haven't tried making this oil-free because I don't avoid small amounts of oil like this. However, you could try skipping the oil all together or using equal parts of tahini to replace the olive oil. To roast the vegetables without oil, use about a tablespoon of water instead of oil.
