Recipe by Riqi Schonbrun

Superfood Salad

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Superfood Salad
Dairy Dairy
Easy Easy
1 Servings
Allergens

Contains

- Dairy - Sesame
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

This superfood salad is a filling, healthful salad for two. The roasted feta adds richness and the bits of charred roasted sweet potato make for a beautiful bite. Don’t leave out the toasted sesame; it adds the perfect crunch! The sweet potato skins are rich in nutrients, vitamins and fiber so don’t be afraid to eat it all! Invite a friend over and have lunch together in the backyard. It’ll go a long way in filling your social needs and your belly.

Ingredients

Salad

  • 1 sweet potato

  • 1 orange pepper, diced

  • 1 leek, white and light green parts only, checked (see note) and sliced into 1/4-inch rounds

  • 1 cup cooked Pereg Quinoa

Dressing

Directions

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Prick sweet potato all over with a fork. Microwave for five minutes, until soft. Slice sweet potato lengthwise and scoop out the flesh to create two boats. Do not discard the peel! Cut scooped-out flesh into a few pieces and add to a large sheet pan with diced pepper and leeks. If the outer rings of the leeks fall off, discard them.

3.

Spray vegetables with cooking spray and roast until tender, about an hour. The sweet potato will get charred on the edges; that is flavor!

4.

While vegetables are cooling, make the dressing. Combine all dressing ingredients in an airtight container and shake to incorporate.

5.

Mix quinoa and roasted vegetables with two to three tablespoons dressing (reserve remaining dressing for other uses). Divide between the sweet potato shells. Crumble an ounce of feta on each half and sprinkle with sesame seeds.

6.

Set oven to broil. Broil sweet potatoes for two minutes, or until the feta is melted and slightly browned. Enjoy your wholesome, nutrient-dense lunch!

Notes:

To ensure leeks are clean of insects:
1. Cut off the root end and the dark green top parts of the leeks, leaving only the white and light green sections. Slice the leeks lengthwise to open them up and expose the layers.
2. Separate the layers of the leek carefully. This will help in making sure all the parts are thoroughly checked.
3. Soak the leek layers in a bowl of cold water with a bit of vinegar or salt for about five to 10 minutes. This helps to loosen any dirt or insects.
4. Rinse each layer thoroughly under running water, ensuring that all dirt and potential insects are washed away.
5. Lay out the leek layers on a light-colored surface or towel. Inspect each layer closely for any insects. Use a magnifying glass if necessary to ensure no insects are missed

Credits

Photography by Chay Berger

Recipe tags

dairy salad feta cheese filling healthy lunch Riqi Schonbrun roasted vegetables salad sweet potatoes veggies
Superfood Salad

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