Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette
Total Time
40 minutes
Prep Time
10 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(49)
Ingredients
4 servings
- 2 medium sweet potatoes (about ¾ pound total), peeled and diced into ½-inch pieces
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup quinoa, rinsed
- 1 ¾ cups vegetable broth
- 2 cups stemmed and finely chopped curly kale
- ½ cup roasted, salted sunflower seeds*
- ⅓ cup thinly sliced fresh basil
- ½ cup firmly packed fresh basil leaves
- ¼ cup firmly packed fresh parsley leaves
- ½ cup olive oil
- ¼ cup freshly squeezed lemon juice
- 1 clove garlic, roughly chopped
- 1 teaspoon maple syrup or agave nectar
- ¼ teaspoon salt
- Pepper, to taste
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Preparation
Step 1
Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Add the sweet potatoes, quinoa, kale, sunflower seeds and sliced basil to the bowl. Drizzle with about ⅓ cup dressing and gently toss until all of the ingredients are evenly coated. Taste and mix in more dressing if desired (you may want to use all of it).
Step 7
Serve the salad at room temperature or cold. Leftovers will keep well in the refrigerator, covered, for up to 2 days.
Step 8
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Chef's 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 ¼ teaspoon olive oil and a pinch of salt. Cook until they’re turning lightly golden on the edges, stirring frequently, about 5 minutes.
