Roasted Grain salad

⬆️ Watch the video here ⬆️

salad:

• 1 bunch green lettuce

• 1-2 bunches kale

• 2 sweet potatoes

• 1 sweet onion

• 1 bell pepper

• 6-8 portobello mushrooms

• 1 cup quinoa

• 1 1/2 cup vegetable broth

• feta cheese (goat cheese is also nice)

Roasted walnuts:

• 1-2 cups walnuts

• 3 tbsp sugar

• 2 tbsp oil (olive, coconut, etc)

• 1/2 - 1 tsp kosher salt

vinaigrette:

• 1 shallot

• 1/2 cup olive oil

• 1 tbsp dijon mustard

• 2-3 tbsp champagne vinegar

• 1 tbsp honey

• salt (to taste)

• pepper (to taste)

Preparation:

• Prepare the vinaigrette by mincing the shallot. Add all of the remaining ingredients into a bowl and whisk to combine. Salt and pepper to taste.

• Prepare the salad by chopping the lettuce and kale. Thinly slice the onion and bell pepper.

• Drizzle olive oil into a skillet on medium low, and then sauté the onion for about 2-3 minutes or until it just starts to appear translucent. Remove from skillet. Next sauté the kale until about 2-3 minutes or until it begins to wilt. The amount of time you cook the kale is entirely up to you. I personally find raw kale to be on the bitter side, so I cooked mine just long enough to sweeten it up a little bit. You can also choose to forego sautéing if you prefer the taste of raw kale. The world is your oyster…allegedly.

• Slice the mushrooms into strips. Line a baking sheet, and then place the sliced mushrooms atop. Drizzle with olive oil, along with a dash of kosher salt. Bake @ 400°F for about 15 minutes.

• In a pot on medium add the quinoa and vegetable broth. Cover and let cook for about 20-22 minutes or until the quinoa begins to crack open and develop little “tails”. If you’ve never made quinoa before, it will make sense once you see it.

• Allow all of the cooked items to reach room temperature if you don’t want your lettuce to be soggy.

• Assemble the salad.

• Top with vinaigrette, walnuts, and feta cheese.

• Enjoy.