Sheet Pan Baked Salad

Sheet Pan Baked Salad  

Creamy Balsamic Dressing

¼ cup olive oil

2 tablespoons white balsamic vinegar

2 tablespoons mayonnaise

1 tablespoon freshly squeezed lemon juice

2 teaspoons pure maple syrup or liquid honey

1 teaspoon mustard

½ teaspoon minced garlic

¼ teaspoon each salt and pepper

Whisk all together and keep in fridge.

2 cups peeled, cubed beets

3 teaspoons olive oil, divided

2 cups peeled, cubed sweet potato

1 small red onion, quartered

2 cups coarsely chopped kale, ribs removed

¼ cup walnut pieces

2 cups hot, cooked quinoa (½ cup quinoa rinsed then cooked in 1 cup water)  or brown rice

¼ cup crumbled feta or gorgonzola cheese

1. Preheat oven to 425*

2. Line baking sheet with parchment or silicone sheet

3. In medium bowl toss beets with 1 teaspoon oil. Place beets in single layer on pan. Roast 15 minutes. Remove pan from oven and move beets to one side.

4. Toss sweet potatoes and onion with 1 teaspoon oil and add to pan in a single layer. Roast 15 minutes. Move potatoes and onion to side by beets.

5. Toss Kale with remaining teaspoon oil and massage it in. Place next to veggies on pan, sprinkle with walnuts (no more oil). Roast 5 more minutes.

6. To assemble: divide quinoa and place into 2 bowls

Top with cooked veggies and nuts. Sprinkle with cheese. Drizzle dressing over top and fluff altogether. 

Serve warm.