Recipe of the Week - Roasted Potato, Parsnip & Kale Salad
Posted on January 16, 2019 | Recipe
We know you all love when we post spiced squash cake recipes, but one cannot live on squash cake alone! For the other non-cake meals, how about a roasted winter veggie quinoa salad from The Leek and The Carrot?
- 6 cups red potatoes, quartered and sliced
- 2 parsnips, peeled, halved and sliced
- 1/2 bunch kale, chopped
- 5 tablespoons olive oil, divided
- 2 tablespoons maple syrup
- 2 teaspoons Kosher salt
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- Freshly ground black pepper
- 1 cup quinoa
- 2 cups water
- 1 tablespoon butter (sub out for olive oil if vegan)
- 2 medium onions, peeled and sliced thinly
- Pinch sugar
Preheat oven to 400 degrees. Combine potatoes, parsnips, and kale together in a large bowl. In a small bowl, whisk together 4 tablespoons olive oil, maple syrup, salt, thyme, sage and a few grinds of fresh black pepper. Pour over vegetables and toss (or stir) until veggies are well-coated. Put veggies onto a baking sheet. Scrape out any remaining oil or seasoning from the bowl and drizzle over. Reserve bowl. Roast veggies for 40 minutes, tossing as needed for even browning.
Meanwhile, prepare quinoa. Pour quinoa into a dry medium-size saucepan. Turn the heat up to high and toast for 1-3 minutes until very lightly browned and just beginning to turn fragrant. Pour water over quinoa and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes until quinoa is puffed. Remove lid and fluff with a fork. Remove from heat and set aside.
In a large skillet, melt butter with remaining 1 tablespoon of olive oil over medium heat. Add onions. Cook for 10 minutes, stirring often, until very soft and just beginning to turn golden. Add a pinch of sugar and cook about 10 minutes longer until well caramelized.
Toss together roasted vegetables, quinoa and caramelized onions in large bowl. Serve warm.This stores very well and is easily reheated in a 350 degree oven after being combined.