Roasted Winter Salad with Quinoa & Kale

Roasted Winter Salad with Quinoa & Kale

This salad is just ticking so many boxes for me right now.

Colourful √ Warm √ Sooooo tasty √ Nutritious √ Good fats √ Protein √ Easy √ ….yes I am using a square root symbol in place of a tick because I cant find a tick!

Where there is colour there are protective phytonutrient antioxidants, but I’m actually going to champion this salad for CALCIUM!

Calcium is not just important for kids growth.. we all need this mineral to maintain our bones and teeth, but also our nervous system and heart health and whole cardiovascular system. Calcium has also been shown to reduce the risk of colon cancer and help reduce and prevent premenstrual tension.

A couple of calcium facts for you.

  1. We NEED vitamin D for our bodies to actually utilise Calcium and send it where it needs to go. So if your not getting sunshine, a good vitamin D supplements is important during the winter months. Taking calcium supplements without good vitamin D levels can calcify the soft tissues.
  2. Calcium and Magnesium must be balanced. More often than not people have too little Magnesium and this can lead to hypertension, insomnia, stress and in fact tension in both the muscles and the mind.. read THIS POST to see if you are deficient in Magnesium.

Did you know that Sesame seeds, Carrots, Kale, Parsley and Cashews are all excellent sources of Calcium? AND they are all more observably and better for the planet than cows milk. Win Win.

Aside form all of nerdy stuff, this salad is just yum.. I love the balance between rich roasted & gently caramelised onions, beetroots and butternut.. with fresh and lively parsley and lemon and zingy sweet pomegranate molasses!

I promise you she won’t disappoint!

Roasted Winter Salad with Quinoa & Kale 


Ingredients

  • 1 cup of quinoa uncooked
  • 1 – 1/2 cups water
  • 1 large carrot
  • half a butternut squash
  • 4 small red onions
  • 3 small beetroot
  • 1 yellow courgette
  • 4 – 5 big leafs of kale
  • 5 cloves of garlic
  • 2 handfuls of flat leafed parsley
  • 1 handful of cashews
  • 1 tsp turmeric
  • a few pinches of salt
  • black pepper to taste

Dressing

  • Juice of 1/2 a large lemon
  • 2 Tbs light tahini (or almond nut butter)
  • 1 Tbs pomegranate molases

Method:

  1. Preheat the oven to 160.
  2. Chop the beetroots and red onions into small wedges. Cut the butternut squash, carrots and courgette into similar sized chunks.
  3. In a large roasting tray, coat the beetroots, butternut, carrots and onions in olive oil, salt, turmeric and black pepper and cook for about 40 minutes or until soft and beginning to caramelise. About half way through add the courgette and the garlic cloves and coat in the oil. I actually kept checking my veg and ended up taking the onions and garlic out first so they didn’t burn.
  4. While the vegetables are roasting, cook the quinoa. Place 1 cup quinoa in a pan with 1 – 1/2 cold water and  a pinch of salt and bring to a simmer until all the water is absorbed.
  5. Roughly chop the Kale and and lightly steam fry or steam, just a tiny bit to take the edge off but so it stays bright green!
  6. Once the quinoa has cooled just a little bit, toss the chopped parsley and kale through it, then the roasted veggies once they are cooked, mix into a beautiful colourful jumble!
  7. To make the dressing, squeeze the lemon juice into the tahini and stir vigorously.. at first it will look like it has split, but keep staring and it will come together.. add a tsp or 2 of water if its thick, and a tablespoon of pomegranate molasses (or 2 if you love it!)
  8. Through a handful of cashews and some more parsley over the top of your salad and then drizzle with the tahini dressing and its done ! YUM!

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I hope you enjoy making and eating this salad as much as I did.. I will definitely making this on repeat!

Have a wonderful week,

Ruth ox

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