Hearty and healthy, this recipe for a winter salad is packed with nutrients and is super easy to assemble.
1/2 cup dry quinoa
1 small bunch kale, de-stemmed and thinly sliced
3 cups fresh brussels sprouts, thinly sliced
2 sweet potatoes, peeled and chopped
1 tablespoon olive oil
Salt and pepper, to taste
1/2 cup pecans
4 medium cooked beets, chopped
1/4 cup feta cheese
1/2 cup tahini paste
1/3 cup lemon juice
2 garlic cloves crushed
1/4 teaspoon salt
1/2 cup water
Cook quinoa according to directions on package and cool completely.
Preheat the oven to 425°F. Place the sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30-35 minutes, giving a shuffle to the pieces halfway through. Set aside to cool.
While quinoa and sweet potatoes are cooling, whisk together the tahini dressing.
Add kale to a salad bowl. Pour dressing over kale and toss until kale is evenly coated.
Toss in the cooled quinoa, sweet potatoes and brussels sprouts. Add beets and feta cheese on top and serve.