• 1 x parsnip
• 1 x sweet potato
• 2 x garlic clove
• 1 handful rosemary
• 1 handful thyme
• 1 tbsp goats cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp roasted pepitas
• 1 cup quinoa
• 2 tbsp pumpkin seeds
• 2 tbsp sage
• ½ x red onion
• 2 tsp seeded mustard
• 1 x lemon
• 1 handful parsley
• 2 tbsp dried cranberries

INSTRUCTIONS:

• STEP 1

  Preheat oven to 220 degrees celsius and line baking tray with baking paper. Wash root vegetables and then cut into long strips.

• STEP 2

  Combine 1 tbsp olive oil, minced garlic and fresh chopped herbs and pour evenly onto root vegetables. Roast for 40 mins.

• STEP 3

  Meanwhile, rinse raw quinoa thoroughly under water to remove the bitter taste. Place in a small pot, and cover with 2 cups water and a pinch of salt. Simmer on low heat until the water has been absorbed completely by the quinoa. Set aside to cool.

• STEP 4

  Finely slice red onion. Heat pumpkin seeds in a fry pan until lightly golden. Combine quinoa, pumpkin seeds, cranberries and red onion to make your salad.

• STEP 5

  Finally create your dressing by mixing 1 tbs olive oil with the juice of half a lemon and the seeded mustard. Drizzle over salad. Roughly top the goat’s cheese and add, along with the pepitas. Season with salt and pepper. Enjoy!

• EXTRA NOTES

  Keep in mind this is a side dish, so serve it with your choice of protein!

   

  Enjoy! Reach out and let us know what you think if you give it a try! 
  
  Stephanie
  Founder Saltysea