Description
A delightful salad featuring roasted root vegetables, kale, quinoa, and a sweet candied sunflower topping.
Ingredients
Scale
- 1 cup diced peeled turnip
- 1 cup diced carrot
- 1 cup diced peeled golden beets
- 1 cup diced peeled parsnip
- 2 tablespoons olive oil
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 6 cups firmly packed finely shredded kale
- ⅓ cup raw sunflower seeds
- 1 tablespoon sugar
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon salt
- 1 cup cooked quinoa
- 3 oz. smoked Gruyère cheese, cut into ¼ inch cubes
- ¼ cup olive oil
- 2 tablespoons white balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Pinch salt and pepper, to taste
Instructions
- Preheat oven to 400°F.
- Toss turnips, carrots, and beets with 2 tablespoons olive oil, smoked paprika, garlic powder, ¼ teaspoon salt and pepper. Arrange in a single layer on large rimmed baking pan.
- Place on lower rack in oven, and bake for 20 minutes. Remove from oven. Stir vegetables; add kale in a single layer on top. Bake for 5 minutes. Remove pan from oven and immediately toss the kale with the root vegetables. The heat from the pan and the vegetables will soften and tenderize the kale.
- While vegetables are roasting, make candied sunflower seeds. In a small skillet, combine sunflower seeds, sugar, cayenne, and ⅛ teaspoon salt. Cook over medium-low heat, stirring constantly, about 5 minutes, until sugar melts and coats the seeds, and seeds are toasted and golden brown. Remove seeds from pan immediately to a plate lined with parchment paper to cool.
- Make vinaigrette: combine olive oil, white balsamic vinegar, honey, mustard, salt and pepper to taste. Whisk until smooth.
- In a large bowl, combine roasted vegetables with kale, quinoa, cheese, and vinaigrette, to taste. You may not need all of the vinaigrette. Serve immediately, topped with the candied sunflower seeds.
Notes
- This dish is perfect for meal prep; the flavors develop even more as it rests.
- Feel free to substitute other vegetables based on seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 8g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg