Description
The best Thanksgiving salad with quinoa, sweet potatoes, kale, beans, and a delicious maple balsamic dressing. Vegan, gluten free, and easy!
Ingredients
Scale
- 1 cup quinoa (measured uncooked)
- 1 + 1/2 cups low sodium vegetable broth
- 2 large sweet potatoes, peeled and cubed
- 1/2 of a red onion, diced or thinly sliced
- 2 cloves of garlic, minced
- 2 tbsp avocado oil
- Salt + pepper, to taste
- 1 can of pinto beans, drained and rinsed
- 1 bunch of kale, stems removed and roughly chopped
For the Maple Balsamic Dressing:
- 1/3 cup olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 tsp dijon mustard
- Salt + pepper, to taste
Instructions
- Cook your quinoa in the vegetable broth according to directions on packaging. Set aside when finished cooking.
- Preheat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, toss the sweet potatoes and red onion with the avocado oil, garlic, salt, and pepper. Spread out the veggies on the baking sheet and bake for about 30 minutes, or until cooked to your preference.
- When sweet potatoes and red onion are done roasting, immediately stir in your kale and beans. Set aside to slightly cool and to also allow the kale to wilt a bit.
- In a jar with a lid, add all of your dressing ingredients and shake until well combined.
- To serve, spread out the quinoa and top with the roasted veggies and beans. Pour the dressing over the top and serve as is, or you can toss the salad before serving. Best served warm or room temperature.