Description
This warm quinoa kale salad with cranberries, roasted vegetables and maple balsamic dressing is filling enough for a meal but also makes a wonderful side dish, especially during the autumn months.
Ingredients
For the Salad
- 1 pound Brussels sprouts, trimmed and halved (450 g, about 4 cups)
- 3 cups broccoli florets (450 g)
- 2 cups chopped carrots (300 g)
- 1 tablespoon avocado or olive oil (15 mL)
- salt and pepper, to taste
- 1/2 cup uncooked rinsed quinoa (90 g dry, or approx. 1 cup cooked quinoa)
- 1 cup vegetable broth or water (250 mL)
- 3 cups finely chopped fresh kale, stems removed (90 g)
- 1 avocado, sliced
- 1/4 cup dried cranberries (32 g)
For the Dressing
- 1/4 cup extra virgin olive oil (60 mL)
- 2 tablespoons balsamic vinegar (30 mL)
- 1 tablespoon pure maple syrup (15 mL)
- 2 teaspoons dijon mustard (10 g)
- 1 clove garlic, minced (4 g)
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper.
- Place Brussels sprouts, broccoli and carrots in a large bowl. Add oil, salt and pepper. Toss to combine.
- Spread the vegetables in an even layer on the prepared pan. Roasted for 30-35 minutes, stirring once halfway through, until tender.
- While the vegetables are roasting, add quinoa and broth (or water) to a small pot. Bring to a boil, then reduce heat to low. Cover and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes.
- Remove from the heat, uncover and stir in kale, allowing it to wilt.
- In a small bowl, whisk together the ingredients for the dressing. Season with salt and pepper to taste.
- Divide the quinoa kale mixture evenly into 4 bowls, then top with equal amounts of the roasted vegetables and a drizzle of dressing. Garnish with sliced avocados and dried cranberries. Alternatively, mix the quinoa, kale, roasted vegetables, dressing and cranberries together in a large mixing or serving bowl. Mix well and serve topped with sliced avocado.
Notes
Vegetables: Use any variety of kale (tuscan kale, curly kale, etc.). The Brussels sprouts, carrots and broccoli can be mixed and matched with butternut squash (or other winter squash), sweet potato or cauliflower.
Olive oil: Substitute with avocado oil or for oil-free dressing, you can use vegetable broth. Using broth instead of oil for the dressing and roasting will reduce the calories to 291 per serving with 8 g fat.
Storing: Store the salad in a sealed container for up to 4 days in the fridge. Can be enjoyed cold or reheated. If storing, leave off the avocado until serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 441
- Fat: 25 g
- Carbohydrates: 52 g
- Fiber: 13 g
- Protein: 11 g