Sweet Kale Quinoa Salad
By combining the kale with some heartier ingredients like sweet potato and quinoa, you have a kale salad that can be enjoyed as a side or as a light entree. A hearty kale salad is always a great dish to have for a holiday spread.
Pre-heat oven to 425 degrees. Line a baking sheet with parchment paper for easier cleanup.
To prepare sweet potatoes, begin by chopping them into small cubes and then transfer to the prepared baking sheet. Toss them with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer. Bake in oven for 10 minutes, toss, and then bake for an additional 10-15 minutes, until brown and tender. Set aside to cool.
Rinse quinoa and cook in vegetable broth with a medium size saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a simmer, cover, and cook until the quinoa has absorbed all the liquid for approximately 20 minutes. Fluff the quinoa with a fork and set it aside to cool.
Place chopped kale into a large serving bowl and sprinkle a dash of salt. Use your hands to massage the kale for about 15-20 seconds.
Mix in the sweet potatoes, quinoa, kale, basil, Eatnuts.com Hazelnuts, and dried cherries with the kale. Add the Pesto Vinaigrette dressing and continue to toss the salad until all ingredients are evenly coated.
Add the Pesto Vinaigrette dressing and continue to toss the salad until all ingredients are evenly coated.
Serve this salad either cold or at room temperature. Stays fresh in the refrigerator for a couple days.
The natural bitterness of the kale fades away in the background as every bite is full of an array of flavors. The sweet and tangy dried cherries synchronize with the Eatnuts.com Pesto Vinaigrette Dressing while the hazelnuts' buttery crunch just tie it all together and soften the punch. The sweet potatoes further add a sweet creaminess to every bite.Holiday Recipes, Healthy Recipes, High Fiber Recipes, Gluten Free Recipes, Side Dish Recipes, Salad Recipes, Winter Recipes