- Calories 285
- Fat 20g
- Satfat 4g
- Unsatfat 15g
- Protein 8g
- Carbohydrates 20g
- Fiber 4g
- Sugars 3g
- Est. added sugars 0g
- Sodium 428mg
- Calcium 11% DV
- Potassium 10% DV
Baby Kale, Quinoa, and Roasted Vegetable Salad
Kelsey Hansen
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
Step 1
Combine kale, roasted vegetables, quinoa, and parsley in a large bowl.
Step 2
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.
Also appeared in: Cooking Light, ,
