100g(4 cups) kalewashed, woody stems removed then roughly chopped
4tbspfreshly squeezed lemon juice
½tbspextra virgin olive oil
3smallbeetrootspeeled and cut into cubes
330g(3 small )sweet potatoespeeled and cut into cubes
¼tspfreshly ground black pepper
100g( ½ a cup ) quinoadry weight
½a mediumred onionthinly sliced
ahandful ofalmonds roughly chopped (optional)
For the dressing
2tbspfreshly squeezed lemon juice
1tbspapple cider vinegar
6tbspextra virgin olive oil
1tspmaple syrup add more if needed
¼tspfreshly ground black pepper
Pre-heat oven to 180C/ 356F (160C/320F fan forced)
Add the kale to a large bowl, add the juice of half a lemon, half a teaspoon of sea salt and ½ a tablespoon of extra virgin olive oil. Rub the lemon juice, salt and oil mixture into the kale leaves for about 10 minutes then set aside until you are ready to use it.
Place the beetroot on a baking tray, add 1 tablespoon of olive oil ¼ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper. Toss the beetroot in the oil and place in the oven.Cook for about 15 minutes then remove from the oven and add the sweet potatoes. Carefully toss the sweet potatoes in the oil. Return the tray to the oven and cook for another 15 minutes or until the vegetables are cooked. If you pierce the beets with a sharp knife they should be tender.
While the vegetables are roasting cook the quinoa according to the packet instructions. Once the quinoa is cooked leave it to cool.Make the dressing. To make the dressing add the lemon juice, balsamic vinegar, apple cider vinegar and mustard to a small bowl and mix, then slowly add the extra virgin olive oil, whisking all the time. Season with sea salt and freshly ground black pepper.
Make the dressing. Add the 1 tablespoon of wholegrain mustard to a small bowl along with 2 tablespoons of lemon juice, 1 tablespoon of apple cider vinegar, garlic and 1 tablespoon of balsamic vinegar. Use a whisk or fork to whisk everything together. Slowly whisk in the extra virgin olive oil, one tablespoon at a time. Once the oil has been incorporated stir in a little maple syrup and season with sea salt and freshly ground black pepper.Adjust the seasoning according to your taste.
Once the vegetables are cooked you can leave them to cool slightly.Assemble the salad by adding the kale and quinoa to a large serving bowl, add the sweet potato, beetroot and red onion. Toss gently then add crumbled feta if using, and the chopped almond. Serve with the dressing on the side.
Kale - Massaging the kale breaks down the cell walls of the kale, making it taste better and easier to digest so definitely don’t skip that part!
Dressing – I like to serve the dressing separately so that everyone can choose just how much they want.
Make it Vegan - to keep this dish vegan just omit the feta.
Making ahead/freezing/storing - this dish is best made fresh and in unsuitable for freezing. Any leftovers can be stored in the fridge and should be used with 2 or 3 days. If you have many dressing leftover store it in a jar with a lid, keep it in the fridge and use it within a week
Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one serving including a serving of the dressing.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.