Quinoa Salad with Roasted Sweet Potatoes and Kale

The fall flavors in this gorgeous salad are just divine, it is perfect for a holiday gathering. We love it because it’s pretty easy to serve, easy to make, and delicious to eat. It is also vegetarian, vegan, and gluten-free, while being very nutrient-dense. If you are hosting Thanksgiving and might have guests with special dietary needs, make this salad. Jazz it up this year. Everyone will enjoy!

  • Total Time: 30m

Ingredients

Salad

  • 2 cups stemmed and finely chopped curly kale (slightly steamed)
  • 1 cup cooked quinoa
  • 2 medium sweet potatoes, cooked
  • Pepper, to taste
  • 1/3 cup pomegranate seeds
  • 1/3 cup pumpkin seeds

Pesto Vinaigrette

  • ¼ teaspoon salt
  • 1 clove garlic, roughly chopped
  • ¼ cup freshly squeezed lemon juice
  • ½ cup olive oil
  • ¼ cup fresh parsley leaves
  • ½ cup fresh basil leaves
  • salt and pepper to taste

Instructions

  1. In a large bowl, add the sweet potatoes, quinoa, kale.
  2. To make the vinaigrette, combine all of the ingredients in a blender or food processor and process until mostly smooth, but with small pieces of herbs still visible.
  3. Drizzle with about ⅓ cup dressing and gently toss until all of the ingredients are evenly coated. Add salt and pepper for taste.
  4. Add pomegranate seeds on top as garnish.
  5. Taste and mix in more dressing if desired.

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