Roasted Roots Lentil Quinoa Salad w/ Mustard-Coconut Vinaigrette

I first dreamt of this recipe at a time where it was meteorically spring yet the cold winter weather persisted, which sounds like England all over. My body didn’t know what it wanted to eat. Was I to celebrate the arrival of spring with lighter, fresher dishes or still cling to the warming, comforting nature of roasted vegetables? So, while it is now May and definitely Spring, the sunshine-y days are few and far between, so I find roasting some vegetables to add to fresher salads is a great fusion dish. However, I am excited by the promises of a sunny bank holiday weekend which will taste even better with a large kale salad in front of me.

I’ve combined some of my favourites in this bowl: roasted parsnips, butternut squash, vibrant kale with a creamy-zingy-umami dressing. Don’t skip the kale massage, it’s so important to help us digest the leaves, as well as making them taste even better. They lose their toughness and ‘green-ness’ in a good way and become great carrier of flavour. I’ve used coconut vinegar (I love this one from Coconut Merchant) but feel free to use apple cider vinegar, also.

Roasted Roots Lentil Quinoa Salad w/Mustard-Coconut Vinaigrette
Serves 2

Ingredients:
2 small carrots, sliced into half moons
1 parsnip, peeled and sliced into half moons
½ small butternut squash, peeled and diced small
1 tbsp coconut oil, melted
1 tsp dried thyme
1 tsp dried rosemary
60g quinoa, cooked and drained
80g green lentils, cooked and drained
2 large handfuls kale
1 tbsp coconut vinegar
¼ tsp salt
1 handful rocket
2 spring onions, thinly sliced

Dressing:
1 tsp Dijon mustard
1 tsp coconut nectar honey
1 tbsp coconut vinegar
1 tbsp lemon juice
1 tbsp plain yoghurt e.g. soya
½ – 1 tsp miso paste
Salt and pepper

Method:

1. Preheat oven to 160Fan/180*C. Prepare the root vegetables, toss with the coconut oil, thyme, rosemary and season to taste. Place on line baking tray and roast for 40 mins, or until tender and starting to crisp on the outside. Turn around half way through. Allow to cool.

2. Massage kale in a large bowl with the ¼ tsp salt and 1 tbsp coconut vinegar until it wilts and reduces in volume.

3. Prepare dressing by mixing all ingredients together in a small bowl until smooth.

4. Add the quinoa, lentils, roasted veggies, rocket, spring onion and half the dressing to the kale and toss to combine well.

5. Divide between two plates, and top with remaining dressing.

Have you made this recipe? I would love to see your creations, please tag me @nourishing.amy on Instagram and use the hashtag #nourishingamy or leave a comment below.

This post was originally made for Coconut Merchant although it is not sponsored and opinions are always my own.