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.
3 cups packed baby kale (about 3 oz.)
1 1/2 cups roasted vegetables, warmed (such as carrots, parsnips, and winter squash)
1 cup hot cooked quinoa
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
2 teaspoons grainy Dijon mustard
1/2 teaspoon kosher salt
1/2 black pepper
2 ounces goat cheese, crumbled (about 1/2 cup)
1/4 cup chopped unsalted almonds, toasted
Est. added sugars 0g
Calcium 11% DV
Potassium 10% DV
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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