This salad is the antidote to an indulgent, holiday food hangover. Crisp greens and bright parsley add much-needed freshness to leftover roasted vegetables, and quinoa as a grain base makes this a filling, protein-packed meal that can stand alone. Throw in roasted veggies of any kind: Carrots, parsnips, and winter squashes are all good fits.
How to Make It
Combine kale, roasted vegetables, quinoa, and parsley in a large bowl.
Combine oil, vinegar, mustard, salt, and pepper in a small bowl, stirring with a whisk. Add half of oil mixture to roasted vegetable mixture; toss to coat. Place vegetable mixture on a serving platter. Sprinkle evenly with cheese and almonds. Drizzle with remaining half of oil mixture.
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