Roasted Harvest Quinoa Salad

A go-to lunch prep in the Fall, packed with nourishing ingredients and totally delicious. The kale and quinoa hold super well in the fridge making for delicious leftovers. The honey mustard dressing is paired with the roasted veg and crunchy chickpeas.

By @foodiefromvt

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.75 lb Brussels sprouts
• 1 sweet potato
• 2 tsp smoked paprika
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 pinch salt and pepper
• 1 can chickpeas
• 1 bit olive oil
• 0.25 cup Dijon
• 0.25 cup olive oil
• 3 tbsp honey
• 3 tbsp apple cider vinegar
• 1 garlic clove
• 0.5 tsp salt
• 3.5 cups shredded kale
• 1 drizzle dressing
• 2 cups cooked quinoa
• 1 batch roasted vegetables
• 0.5 cup toasted pepitas
• 0.75 cup crumbled feta cheese
• 1 avocado
• 1 optional honeycrisp apple
• 1 drizzle dressing

Instructions

1. Preheat oven to 425F.
2. Add the Brussels sprouts and potatoes to a large bowl. Toss in the olive oil, spices and a generous pinch of salt and pepper.
3. Pat dry the chickpeas (to ensure they get crispy in the oven) then toss in with the Brussels sprouts and potatoes. Add a bit more olive oil if it looks too dry.
4. Pour onto the baking sheet and spread evenly. Roast for 25-30 minutes, tossing halfway through, until potatoes are tender and chickpeas are crispy.
5. Meanwhile make the dressing. Add all ingredients to a jar and shake well (or use a blender for a creamier dressing) to combine until smooth and creamy.
6. Place the kale in a large serving bowl. Massage with a drizzle of the dressing.
7. Toss in the quinoa. Add the roasted vegetables.
8. Top with pepitas, feta, avocado and apple, if using. Drizzle additional dressing on top.