Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette
- Author:
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
This hearty vegan quinoa salad features crisp and tender roasted sweet potato, toasted sunflower seeds and an outrageously flavorful, pesto-inspired dressing. It would be a great light dinner on its own, or a suitable side salad for soups and sandwiches. It packs great for lunches, too! Recipe yields 4 medium servings.
Ingredients
Salad
- 2 medium sweet potatoes (about 3/4 pound total), peeled and diced into 1/2-inch pieces
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup quinoa, rinsed
- 1 3/4 cups vegetable broth
- 2 cups stemmed and finely chopped curly kale
- 1/2 cup roasted, salted sunflower seeds*
- 1/3 cup thinly sliced fresh basil
Pesto dressing (yields about 1 1/2 cups, so you’ll have extra leftover)
- 1/2 cup firmly packed fresh basil leaves
- 1/4 cup firmly packed fresh parsley leaves
- 1/2 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 clove garlic, roughly chopped
- 1 teaspoon maple syrup or agave nectar
- 1/4 teaspoon salt
- Pepper, to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To prepare the sweet potatoes, transfer them to the prepared baking sheet and toss them with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer. Bake for 10 minutes, then toss and bake for 10 to 15 minutes longer, until tender and browning. Set the pan aside to cool.
- Meanwhile, combine the rinsed quinoa and broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a simmer, cover, and cook until the quinoa has absorbed all the liquid, about 20 minutes. Fluff the quinoa with a fork and set aside to cool.
- 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.
- Transfer the chopped kale to a large serving bowl. Sprinkle with a dash of salt and then use your hands to “massage” the kale, grabbing big handfuls at a time and gently squeezing them in your fist until the kale is darker in color and more fragrant, about 15 seconds.
- Add the sweet potatoes, quinoa, kale, sunflower seeds and sliced basil to the bowl. Drizzle with about 1/3 cup dressing and gently toss until all of the ingredients are evenly coated. Taste and mix in more dressing if desired.
- Serve the salad at room temperature or cold. Leftovers will keep well in the refrigerator, covered, for up to 2 days.
Notes
Recipe reprinted with permission from Food52 Vegan, by Gena Hamshaw, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.
Change it up: Butternut would be a great substitution for the sweet potato, as would pepitas for the sunflower seeds.
*How to toast your own sunflower seeds: If you only have raw, unsalted sunflower seeds at home (like me), toast them in a small skillet over medium heat with 1/4 teaspoon olive oil and a pinch of salt. Cook until they’re turning lightly golden on the edges, stirring frequently, about 5 minutes.
▸ Nutrition Information
Recipe from Cookie and Kate: https://cookieandkate.com/quinoa-salad-recipe-with-roasted-sweet-potato-kale/
