Kale, Quinoa, and Roasted Vegetable Salad
This salad is the antidote to an indulgent, winter comfort food hangover or the perfect salad to bring to a heavy family meal pitch in. 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.
Yields: 4 servings
- 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, almonds and cranberries.
- Drizzle with remaining half of oil mixture.
- Serve and Enjoy.