Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette

Step 1

Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.

Step 2

To prepare the sweet potatoes, transfer them to the prepared baking sheet and toss them with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer. Bake for 10 minutes, then toss and bake for 10 to 15 minutes longer, until tender and browning. Set the pan aside to cool.

Step 3

Meanwhile, combine the rinsed quinoa and broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a simmer, cover, and cook until the quinoa has absorbed all the liquid, about 20 minutes. Fluff the quinoa with a fork and set aside to cool.

Step 4

To make the vinaigrette, combine all of the ingredients in a blender or food processor and process until mostly smooth, but with small pieces of herbs still visible.

Step 5

Transfer the chopped kale to a large serving bowl. Sprinkle with a dash of salt and then use your hands to “massage” the kale, grabbing big handfuls at a time and gently squeezing them in your fist until the kale is darker in color and more fragrant, about 15 seconds.

Step 6

Add the sweet potatoes, quinoa, kale, sunflower seeds and sliced basil to the bowl. Drizzle with about 1/3 cup dressing and gently toss until all of the ingredients are evenly coated. Taste and mix in more dressing if desired.

Step 7

Serve the salad at room temperature or cold. Leftovers will keep well in the refrigerator, covered, for up to 2 days.