To be honest, the only reason I made this salad is because I have eaten a few too many pumpkin cookies from the last post. However this is a very tasty salad packed with lots of good-for-you ingredients. I think the thing that takes this salad to the next level is the slow roasted tomatoes. I used up the last of my cherry tomatoes from the garden. Even though they take about 2 hours to make, it's totally worth!
This is a great salad to make ahead of time because the flavors get better the longer it sits. It's the perfect thing to make on a Sunday and have it ready in the fridge for weekday lunches.
Ingredients
For the Salad
- 1 pint grape tomatoes, halved
- 3 garlic cloves, halved
- 1-2 tbsp olive oil
- kosher salt and freshly ground black pepper to tasted
- pinch of sugar
- 1 cup of cooked quinoa
- 2 cups of kale, finely chopped
- 1/2 cup kalamata olives, halved
- 1/2 cup seedless cucumber, quartered and diced
- 1/4 cup or more feta cheese, crumbed
For the vinaigrette:
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/3 cup red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup olive oil
Directions
Preheat the oven to 250 degrees Fahrenheit. Line a baking sheet with parchment paper. Add the cherry tomatoes and garlic to the baking sheet. Drizzle with the olive oil. Add salt, pepper, and a pinch of sugar, then toss to coat. Bake for 2 hours, turning once halfway though. Let tomatoes cool completely, discard the garlic, and add the tomatoes to a large bowl.
While the tomatoes are roasting, make the vinaigrette. Whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Set aside.
In the large bowl, add the cooked quinoa, kale, olives, cucumbers, and feta. Pour the dressing over the salad and toss to coat. Can be served immediately or refrigerated to let the flavors develop even more.
