Roasted Root & Quinoa Salad
(serves 2 entrée size salads)
For the salad:
- 1 cup prepared quinoa
- Baby kale (enough for a nice bed of greens for salad to rest on)
- Coconut oil (about 1-2 Tablespoons)
- 1 sweet potato (small-medium), peeled and diced
- 2 large carrots, peeled and diced
- 2 medium-large parsnips, peeled and diced
- 1 medium beet, peeled and diced
- Salt & pepper, to taste
- Pumpkin seeds (I like raw, unsalted)
For the tahini-maple vinaigrette:
- 1.5 tablespoon tahini
- 3 tablespoons apple cider vinegar
- 1 tablespoon water
- 2 teaspoons maple syrup
- 2 tablespoons olive oil
- Salt & pepper, to taste
Preheat oven to 400. While oven is heating, toss chopped veggies with coconut oil, salt & pepper, in a large bowl until evenly coated. Spread onto a baking sheet in an even layer (I like to use parchment paper to make clean-up easier). Roast veggies for about 30-40 minutes, or until fork soft. While veggies are roasting mix all vinaigrette ingredients together in a small bowl. Once veggies are ready place them into a large bowl and add cooked quinoa. Gently toss together until evenly mixed. Serve veggie quinoa mixture over a bed of baby kale. Drizzle with vinaigrette and top with pumpkin seeds. This can be served warm or at room temperature.