Autumn, From the Garden, Main Courses, Superfood
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Warm Salad of Kale, Sweet Potato and Quinoa

 

Kale and Butternut Squash Quinoa Recipe -1

Warm Salad of Kale, Sweet Potato and Quinoa


 

Each month I write for Kitchen Garden Magazine (check it out here) where I create recipes that follow the gardening seasons. It’s a process I really enjoy, as I eat and cook with the changing seasons in mind every day. It comes naturally to me, maybe because I grow a large quantity of our food myself, and I am therefore in tune with what vegetables are in season. When I started this blog, I divided the blog categories up into seasons, making it easy for readers to, at a glance, find recipes that feature vegetables readily available here and now. And that still stands. This recipe I am sharing with you today has the slow changing season from summer to autumn written all over it.  A warm salad of Kale, Sweet Potato and Quinoa with Toasted Hazelnuts and an Orange Balsamic Dressing.

Kale and Butternut Squash Quinoa Recipe -3

If you are interested in learning more about eating seasonally and locally, then stay tuned, as I am preparing an Eat Seasonally Guide which will be posted in the next coming month.

I wanted to make a salad for the magazine article opposed to a full on roasted vegetable dish, as we are certainly not in full blown fall/autumn mode just yet folks! I for one am still clinging onto the idea of an Indian Summer turning up soon..! But as it’s pretty chilly this week, a warm salad made with hearty greens and a tangy orange dressing seemed fitting. Quinoa fills it all out, the roasted hazelnuts gives it a salty bite and the orange balsamic dressing pulls it all together.

I hope you enjoy! Let me know what you think!

Kale and Butternut Squash Quinoa Recipe -2

 

Warm Salad of Kale, Sweet Potato and Quinoa with Toasted Hazelnuts and an Orange Balsamic Dressing.

Serves 2


 

Ingredients 

2 medium sweet potatoes, diced
50g/1.7oz mixed nuts, chopped
1tbsp olive oil
225g/8oz kale, chopped
200g/7oz quinoa
500ml water 1 orange, juice of
50ml balsamic vinegar
1tbsp honey
salt and pepper

  • Preheat your oven to 200°C/190 fan/gas 6.
  • In a roasting pan, toss the sweet potato and nuts in the olive oil and season with salt and pepper. Roast for 25 minutes.
  • Meanwhile, rinse the quinoa. Add 500ml of water to a saucepan then add the rinsed quinoa. Bring the quinoa to a boil, cover and reduce heat and simmer for 12 minutes. Drain and set aside.
  • Combine the orange juice, balsamic vinegar and honey, set aside.
  • 5 minutes before the sweet potatoes are done, add the kale to the roasting pan, and mix in. Roast for the remaining 5 minutes.
  • Remove the roasting pan from the oven, and mix the quinoa with the roasted vegetables.
  • Pour over the dressing, and serve.

 

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