Quinoa & Sweet Potato Salad with Toasted Sunflower Seeds

Our latest salad creation is served with a savory Roasted Garlic Dijon Dressing.

Our greens of choice include:

• Baby leafy greens: cabbage, arugula, kale, mustards, micro onion

• Shoots: radish shoots, sunflower shoots & pea shoots

Suggested salad toppers:

• Red Quinoa

• Sunflower Seeds

• Sweet Potatoes

Find our dressing recipe below, along with an additional recipe for turning your salad into a healthy breakfast hash!

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roasted garlic dijon dressing
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Yields: 6.5oz

Ingredients:

• 1/3 cup red wine vinegar (substitute apple cider vinegar or white vinegar)

• 1/3 cup olive oil

• 1 tablespoon agave

• 2 teaspoons dijon mustard  

• 3-4 cloves garlic, roasted

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

Directions:

Begin preparing this dressing by roasting a head of garlic. Set the oven at 400 degrees. Cut off the top 1/4 of the head of garlic and peel away the outer papery layer while leaving the bulb intact. Place the garlic in tin foil, drizzle with olive oil and close the foil around the garlic. Set the wrapped garlic bulb on a baking sheet and into the oven for 40-50 minutes, until the garlic is lightly browned. 

Once the garlic is roasted, the dressing can be put together in about 10 minutes. Add all ingredients to a blender or food processor and mix until smooth.

Alternatively, ingredients can be added to a one quart jar. Mash the garlic with a fork, then seal the jar with a lid and shake well. The jar method will be just as tasty, though not as creamy. Allow the flavors of the dressing to marry for a minimum of 15 minutes, up to 24 hours before serving. 

Dressing can be stored in the fridge in an air-tight container for up to 10 days.

Do ahead of time: Garlic bulbs can be roasted and kept in the fridge for up to 2 weeks or frozen for up to 3 months.

Enjoy!

Photography and Food Styling by Sara Thornton