Loaded Kale & Quinoa Salad
Indulge in our Loaded Kale and Quinoa Salad, a vibrant medley of robust vegetables and protein-packed goodness. Whether you're embracing a healthy lifestyle or simply craving a nutrient-rich feast, this salad is your perfect go-to choice.
Ingredients
- 2 cups Kale lemon and salt + massage
- 1 cup Tri-colored Quinoa
- 1 sweet potato cubed
- 1/4 shallots or red onion thinly sliced
- 1 head roasted broccoli cut into florets
- 1 Gala apple chopped
- rotisserie chicken optional
- 1/2 tsp onion powder
- 1 tsp Complete seasoning
- salt + pepper
- 1/4 tsp Chile powder
- 1/4 tsp paprika
- 1/2 tsp brown sugar
For the dressing
- 1 tbsp red wine vinegar
- 1-2 tsp balsamic vinegar optional
- 4 tbsp olive oil or avocado oil
- 1 tbsp dijon mustard or 1 tsp spicy brown mustard
- 1/2 Lemon juice
- 1/2 tsp Italian seasoning
- 1/4 tsp Red pepper flakes use to your discretion
- 1 tbsp Honey or maple syrup
- 1-2 tbsp water use as needed to thin out the dressing
- salt and pepper to taste
Instructions
- preheat oven to 400 degrees.
For The Dressing
- In a mason jar combine oil, mustard, red wine vinegar, balsamic vinegar, honey and the seasonings listed. Mix until combined. Chill until ready to serve
For the Salad
- Line a baking sheet with parchment paper. Add cubed sweet potatoes and broccoli florets. Drizzle with olive oil and season the broccoli with Complete seasoning, onion powder, salt and pepper.
- Season the sweet potatoes with onion powder, salt, pepper, Chile powder, paprika and brown sugar. Mix the veggies until fully coated. Roast in the oven for 30 minutes flipping/stirring halfway through.
- While the veggies roast cook the quinoa. Prep the kale by removing the stem and roughly chopping. Wash, rinse and drain. Add a squeeze of lemon and sprinkle of salt and massage the kale for 45 seconds to soften the leaves.
To Assemble
- In a bowl add the kale, quinoa, roasted sweet potatoes, roasted broccoli, chicken if desired, sliced apples and shallots. Pour over the dressing, toss the salad and enjoy!
Notes
Feel free to add whatever protein. The times I made this salad, I used leftover chipotle chicken and rotisserie chicken.