This is one of those salads that I am not even sure you can call a salad. Technically, yes, there are greens, there is a dressing, there are some vegetables BUT it is so much more than that . It is satisfying, it is hearty, it is DELICIOUS.
Crispy quinoa , caramelized root vegetables, massaged kale and a creamy maple tahini dressing make up this dish. Sound too good to be true for a Tuesday night dinner? Wrong. This is the perfect weeknight meal because it can be whipped together with very little prep.
As we stay in these colder months our bodies will continue to crave warming foods and this salad is the perfect way to get it all in.
.
Equipment
1 Large Baking Sheet
1 Small Baking Sheet
Oven
.
Serves:
2 entrees
.
Roasted Vegetables
2 large carrots, peeled and chopped into 1/2” rounds
2 golden beets, peeled and chopped into 1/2” cubes
1 large red pepper, de-seeded and sliced into uniform pieces ( comparable to other vegetables)
1/2 large red onion , sliced into 1/4” semi circles
2 tbsp olive oil or melted ghee
2 tbsp coconut aminos
3” piece peeled ginger
1 tsp garlic powder
Sprinkle of red pepper flakes
1/2 tsp sea salt
1/4 tsp pepper
Crispy Quinoa
1.5 cup cooked quinoa, completely cooled
3/4 cup hemp seeds
1.5 tbsp melted ghee or olive oil
1 tbsp coconut aminos
Few pinches sea salt
Salad Base / Dressing
1 large bunch lacing kale, de stemmed and rough chopped
1/2 cup tahini
1/4 cup chilled water
2 tbsp balsamic vinegar
1 tbsp lemon juice
1/2 tbsp apple cider vinegar
2 tsp maple syrup
Salt to taste
Preheat oven to 400 F. Line a large baking sheet and a medium sized baking sheet with parchment paper.
Add all your vegetables to the largest baking sheet and spread out.
Drizzle olive oil/melted ghee and coconut aminos directly onto vegetables and mix with your hands or tongs. Grate your ginger evenly over the vegetables. Sprinkle on your garlic powder, red pepper flakes, salt, and pepper. Mix thoroughly so that all vegetables are evenly coated.
Place your vegetables in the oven for about 30 minutes, stirring at the halfway mark. Vegetables are done with they become vibrant in color and are fork tender.
Add your quinoa and hemp seeds onto the smaller baking sheet. Drizzle olive oil /ghee and coconut aminos directly onto the quinoa and hemp seeds. Season with salt and mix thoroughly. Spread out the mixture onto the baking sheet so no area is overcrowded.
Place the smaller baking sheet in the oven and cook about 18-20 minutes, stirring at the halfway mark. Your crunchy quinoa is done with the edges have slightly browned. Mix will crisp up even more as it cools. Be careful to make sure It does not burn.
While your vegetables and quinoa cook prepare your greens.
Add your chopped kale to a large mixing bowl. In a separate bowl whisk the remainder of your dressing ingredients, from tahini to salt. Drizzle on desired amount of dressing + a few pinches of sea salt and massage the kale with your hands. Allow the kale to soften and the dressing to seep into the kale.
When ready, pour desired amount of vegetables and crispy quinoa onto the salad and mix well. Taste and adjust any seasoning.
Top with herbs or avocado or a protein of choice!
