Fresh Kale Spring Salad w/ Sun-Dried Tomato Vinaigrette

a plate of kale salad with strawberries, quinoa, kale and mint around it

5 from 2 votes

Fresh Kale Spring Salad w/ Sun-Dried Tomato Vinaigrette

A delightful Spring Salad made with fresh kale, quinoa, roasted vegetables and chickpeas, then topped with strawberries, candied pecans and a tangy, creamy Sun-Dried Tomato Vinaigrette.

Prep Time10

Cook Time30

Total Time40

Course: Salad

Cuisine: American

Servings: people

Calories: 831kcal

Author: Deborah

Ingredients

For the Vinaigrette

½ cup sun-dried tomatoes julienned; packed in oil
2 teaspoon olive oil extra virgin
¼ cup fresh orange juice approx. juice from one orange
1 tablespoon apple cider vinegar
3 cloves garlic whole
¼ cup water
½ teaspoon sea salt
½ teaspoon white pepper

For the Salad

7 fresh kale leaves leave 4 whole and chop up the other 3
2 sweet potatoes chopped
15 oz can of organic chickpeas drained and rinsed
1 red onion chopped
1 bushel of garlic whole
1 green bell pepper
8 oz fresh mushrooms sliced
4 radishes sliced
4 strawberries sliced
6 oz pecans whole

For the Quinoa

1 cup quinoa
2 cups water
pinch of salt

Instructions

For the Vinaigrette

Toss sun-dried tomatoes, olive oil, orange juice, vinegar and garlic into food processor. Pulse for about 2 minutes. Add water to desired consistency. Should be creamy and a little on the thick side. Dish into salad dressing bowl.

For the Salad

Preheat oven to 425 Fahrenheit. Line two 9x13 baking sheets with parchment paper or silicone baking liners. Add all your ingredients, including pecans, sweet potatoes, chickpeas, onion, garlic, bell pepper and radishes to sheet pans. Brush with a tad bit of olive oil. Sprinkle rosemary on chickpeas and some brown sugar on pecans. Roast for about 30 minutes, until your veggies are fork-tender and your garlic pops out of its skin.

For the Quinoa and Mushrooms

Combine 1 cup uncooked quinoa and 2 cups water in small saucepan. Heat on high until full boil; decrease heat and simmer for about 10 minutes until all the water is absorbed.
Add a tiny bit of olive oil and garlic to small fry pan. Saute mushrooms until tender. Drain and set aside.

Putting it All Together

Line bowls with whole kale leaves. In large bowl, combine quinoa with half the sweet potatoes, chickpeas, garlic, onion and bell pepper. Add sea salt and white pepper to taste.
Stuff each kale leave with quinoa mixture and chopped kale. Top with more chickpeas, sliced strawberries and candied pecans. Drizzle Sun-Dried Tomato Vinaigrette over salad and enjoy@

Notes

It appears the nutrition calculator calculated the entire batch of vinaigrette recipe. I'll be looking into this and update when I can.

Nutrition