3 cups packed kale, washed and shredded (you want to keep the pieces small since kale is a rougher raw vegetable; make sure to remove stems and the thick center of the stalk
2 cups cooked quinoa (try a mix of red, white and black- all available bulk in store!)
4 cups roast veggies of choice- (We love pumpkin, zucchini, parsnip, brussels sprouts and beetroot)
1/4 cup mixed seeds and chopped nuts
1/4 cup olive oil
2 tbsp apple cider vingear
2 tbsp raw honey
2 tbsp lemon juice (or add less tbsp honey and 1 tbsp fresh orange juice!)
salt and freshly ground pepper to taste
In a small bowl, add all dressing ingredients. Whisk until everything is thoroughly mixed. Taste and adjust as needed.
Add kale to a large salad/mixing bowl. Add in half of the dressing. Using your hands, massage the dressing into the kale by rubbing kale leaves between your fingers. This will help to break down the kale and soften it. Do this for about 1 minute. Set aside.
Add cooled roast veggies and quinoa. Mix with dressing already in the salad bowl. Taste and add more dressing as needed. It’s okay if you do not use all the dressing- save it for another day!
Toast seeds and nuts in a dry pan over medium heat until lightly toasted and fragrant. Top salad with them immediately before serving!
The salad does hold up really nicely so you can make it ahead of time and let it stay chilled for a few hours in the fridge or overnight.