Santa Barbara Salad

 

Ingredients:

salad:
spring mix and/or kale (chopped, washed, and massaged)
2/3 cup quinoa, rinsed
1 1/3 cup water
sweet potato
summer squash
brussel sprouts
shallots
goat cheese
pine nuts, toasted
pomegranate seeds

balsamic vinaigrette:
1/4 cup aged balsamic vinegar
1/4 cup EVOO
2-3 Tbsp honey
2 tsp dijon
1/2 tsp dried thyme
1 garlic clove, minced
salt and pepper, to taste
(optional: store bought balsamic glaze)

Directions:

1. Cut, wash, and massage (for kale) greens
2. Cook quinoa: Combine quinoa and water, bring to a boil, and simmer for 10-15 minutes until all water is absorbed. Remove from heat, cover and allow to steam for minutes.  Fluff with a fork.
3. Roast veggies: wash, trim/peel, and cut sweet potato, shallots, brussel sprouts, and summer squash (summer squash may also be grilled and/or sauteed).  Roast at 400 until veggies are tender and browned. (some veggies may take longer than others)
4. Prepare dressing: Combine all ingredients in a jar and shake vigorously until combined. 
5. Combine greens, quinoa, veggies, goat cheese, pomegranate seeds, and pine nuts.  Coat with dressing and drizzle glaze (optional).  Serve immediately.

Source:
Salad: copycat from a restaurant in Santa Barbara
Dressing: aspicyperspective.com