Yesterday, we gave you a savory alternative to a tired Thanksgiving staple with our herb crusted fall veggie mash. Now, it’s time for something a little less on the nose. If the sweet potato casserole is already claimed by another guest at your Thanksgiving soiree, but you still want to bring a root vegetable. Perhaps you’re like me and prefer your vegetable dishes to be a little on the healthier side. Whatever the reason, you can’t go wrong by giving this carrot and quinoa salad a try at your Thanksgiving table.
The beauty of this salad is that it makes great leftovers, to be eaten hot or cold!
1 lb carrots, chopped
1 medium red onion, quartered
1 cup red quinoa
1 cup kale
1 tbsp balsamic vinegar
1 tbsp lemon juice
2 tbsp olive oil
1 tbsp fresh thyme
salt and pepper to taste
1. Preheat oven to 400 degrees.
2. Toss carrots and onions with 1 tbsp olive oil and roast for 30-40 minutes, until onions are translucent and tender. Carrots should be soft but retain some crispness.
3. Prepare quinoa according to package directions.
4. When quinoa is fully cooked, add the kale to your pot. Cover, remove from heat and let sit for 2-3 minutes so kale wilts slightly.
5. Toss quinoa, roasted veggies, kale,with lemon juice, balsamic vinegar, 1 tbsp olive oil and thyme.
6. Salt and pepper to taste, and serve!