What I like to call “hipster salad”. Very easy to make, all things considered, and quite tasty! I’ve made something similar at work before, and it was popular. If you’re serving to a larger group of people, I recommend using brightly coloured vegetables for a bit of contrast with the greens.
Prep time: ~30 minutes
Serves 6-8, generously
- Several large handfuls of greens (kale, arugula, spinach, mixed greens, whatever!)
- An assortment of vegetables – red and yellow bell pepper, eggplant, and zucchini are nice.
- 1-2 tbsp olive oil.
- salt and pepper.
- 1 cup quinoa (any kind of quinoa will do!)
For the dressing:
- 1/2 cup apple cider or balsamic vinegar.
- 1 shallot, finely diced/pureed.
- 2 tbsp mustard (Dijon or whole grain are best).
- 2 tbsp maple syrup.
- 1 cup olive oil.
- salt and pepper, to taste.
- 1-2 cm ginger, peeled and finely diced/pureed.
Preheat your oven to 400 F (200 C). Slice your vegetables quite thinly, you want them to roast off pretty quickly. Seperate the peppers from the other vegetables – you want to cook them for a little bit longer than everything else. Drizzle everything with olive oil, season lightly with salt and pepper, and toss briefly before popping it in the oven.
While the vegetables roast, time to cook the quinoa. Use 2 cups water for every 1 cup quinoa. Heat in a pot on high heat, with a splash of oil and a little pinch of salt, until boiling. Turn the heat down to low, and wait until all the water is absorbed. Fluff with a fork, then set aside to cool.
When your vegetables are nicely roasted (and you want your peppers to be nearly black!), take them out of the oven, and set aside to cool as well.
Now, make the dressing: place everything but the oil into a bowl, then slowly pour in the oil, mixing well as you go. You can also use a food processor or an immersion blender if you want it to emulsify perfectly. Taste, and adjust the seasoning as desired.
When the vegetables and quinoa are mostly cool, place them in a large bowl with the salad greens. Toss everything together. Add the salad dressing just as you serve, or better yet, have the dressing on the side, and allow everyone to add as much dressing as they like.