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Farmer’s Market Salad with Petite Potatoes

This salad is full of vibrant colors and flavors. The baby kale provides a nice crunch, complemented by the roasted petite potatoes for a bit of heartiness. The pickled beets bring a tangy flavor, while the herbed chickpeas and carrot matchsticks give the salad a unique texture. The cooked quinoa adds a nutty flavor, while the avocado and toasted sunflower seeds provide a hit of creaminess. To top it off, the creamy garlic cashew dressing adds a hint of umami that ties all the flavors together.
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Print Recipe
Total Time60 Mins
Prep Time30 Mins
Cook Time30 Mins
ServingsServes 4
Potato Type: Petite
Cuisine: American
Prep Method: Baked

Dish

Salad

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 4

Description

This salad is full of vibrant colors and flavors. The baby kale provides a nice crunch, complemented by the roasted petite potatoes for a bit of heartiness. The pickled beets bring a tangy flavor, while the herbed chickpeas and carrot matchsticks give the salad a unique texture. The cooked quinoa adds a nutty flavor, while the avocado and toasted sunflower seeds provide a hit of creaminess. To top it off, the creamy garlic cashew dressing adds a hint of umami that ties all the flavors together.

Ingredients

+

Roasted petite potatoes

  • ½ lb. (226 g) Petite potatoes (reds or yellows)
  • 1 tbsp (15 ml) Olive oil
  • ½ tsp (3 g) Salt
  • ¼ tsp (1 g) Black pepper, ground
+

Herbed Chickpeas

  • 1/4 cup (41 g) Chickpeas, canned, drained
  • ½ tbsp (7 ml) Lemon juice
  • ½ tbsp (2 g) Parsley, chopped
+

Toppings

  • ¼ cup (45 g) Quinoa, cooked
  • 1/2 cup water or vegetable stock
  • ¼ cup (42 g) Carrots, julienned (matchsticks)
  • (37 g) Avocado, sliced
  • ¼ cup (39 g) Broccoli, blanched or raw
  • ¼ cup (33 g) Sunflower seeds
  • ¼ cup (32 g) Baby kale
  • 1/4 cup (40g) of jarred pickled beets
+

Cashew Dressing

  • ¼ cup (35 g) Cashews
  • ¼ cup (60 ml) Hot water
  • ½ tbsp (4 g) Garlic
  • 1 tbsp (15 ml) Lemon juice
  • 1 tbsp (1 g) Cilantro
  • 1 tbsp (15 ml) Soy sauce or tamari
  • ½ tsp (3 g) Salt
  • ¼ tsp (1 g) Black pepper, ground

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat the oven to 400°F (204°C).
  3. Rinse potatoes and pat them dry. Place potatoes in a large bowl and add olive oil, salt, and black pepper and toss until fully coated. Place seasoned potatoes on a parchment paper lined baking tray, place in the preheated oven, and roast for 30 minutes or until light golden brown in color and crisp. Remove potatoes from the oven and let cool slightly.
  4. While the potatoes are roasting, prepare the quinoa. To cook the quinoa, rinse the quinoa well in a fine mesh strainer to clean the quinoa. Once well drained place into a large pot and cover with water (or vegetable stock). Place the pot over medium high heat and bring to a boil, once boiling reduce to a simmer and cover with a lid. Allow the quinoa to cook for 45 minutes or until tender. Once fully cooked the water/stock should be fully absorbed into the quinoa. Lightly fluff the quinoa using a fork and keep warm. 
  5. In a blender or food processor, add cashews, hot water, lemon juice, cilantro, soy sauce or tamari, salt, and black pepper and blend until smooth.
  6. If blanching the broccoli, bring a small pot of water to a boil. Once boiling, add the broccoli for about 20 seconds, until they turn bright green. Strain the broccoli out of the water immediately and hold for plating.
  7. In a bowl, add drained chickpeas, lemon juice, and chopped parsley and toss.
  8. To assemble, in a large serving platter or individual bowls, lay down baby kale at the bottom and add toppings. Drizzle with cashew dressing or serve on the side.

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Nutrition Facts Per Serving

Calories

230

Fat

14g

Sodium

500mg

Vitamin C

17.99mg

Carbohydrates

23g

Fiber

5g

Protein

7g

Potassium

303mg

Sugar

2g

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