Quinoa, Sweet Potato + Lentil Salad, with Hot Honey Vinaigrette

Recipe
Written By pollen + grace


Recipe:

warming Hot honey, lentil + quinoa salad, with toasted pumpkin seeds

PLANT-BASED OPTION | GLUTEN FREE

Total time: 45 mins
Serves: 2

This warming salad is the perfect blend of comfort and nutrition, made for those days when you’re craving something hearty yet fresh. With warm roasted sweet potatoes, tender lentils, and fluffy quinoa, it all comes together with a hot honey vinaigrette that brings a kick of sweetness and spice in every bite.

INGREDIENTS

Salad:

  • 1/2 sachet cooked green lentils

  • 1/2 sachet cooked quinoa

  • 1 medium sweet potato

  • 1/2 bag kale (about 6-8 cups)

  • 2 small shallots, thinly sliced

  • 5 sun-dried tomatoes

  • 4 tbsp pumpkin seeds

  • Olive oil as needed

  • Salt as needed

Vinaigrette:

  • 3 tbsp cup olive oil

  • 1tbsp apple cider vinegar

  • 1tbsp honey (or maple syrup)

  • 1/4 tsp red chilli puree

  • Juice from 1/2 lemon

  • 1 small garlic clove, minced

  • 1/2 tsp dijon mustard

  • 1/4 tsp salt

METHOD

1. Preheat your oven to 200C. Cut the sweet potato into chunks and place on a baking tray. Drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for around 40 minutes, turning halfway through, until golden and tender.

2. Meanwhile thinly slice your shallots, slice the sun-dried tomatoes and de-stem the kale.

3. To make your vinaigrette, in a small bowl whisk together all the ingredients with a fork until well combined, or for a smoother texture, blend the dressing in a blender.

4. Follow the package instructions to heat the lentils and quinoa.

5. Add the kale to a large bowl with a drizzle of the dressing and massage with your hands for 1-2 minutes until the kale is fully coated and the leaves soften, becoming tender.

6. In a small, dry skillet, toast the pumpkin seeds over medium-high heat for 2-3 minutes, stirring frequently, until they are golden brown and start to ‘pop’.

7. To serve, combine the roasted sweet potatoes, sliced shallots, sun-dried tomatoes, lentils, quinoa, massaged kale, and pumpkin seeds in a large serving bowl. Pour over the remaining dressing, toss gently, and enjoy.

pollen + grace
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