YIELD
4 servings

INGREDIENTS
  • For vegetables:

  • 2 Tbsp. orange juice
  • 2 Tbsp. maple syrup
  • 1/2 tsp. Marjoram
  • 3/4 tsp. Summer Savory
  • 1 medium sweet potato, peeled, and diced into 1/2 inch pieces
  • 2 to 3 large parsnips, diced into 1/2 inch pieces
  • 1 small onion, quartered and chopped
  • 2 Tbsp. olive oil
  • Salt & pepper, to season
  • 8 cups chopped kale
  • For quinoa:

  • 2 cups water
  • 1 cup quinoa
  • 2 cloves garlic, minced
  • 3/4 tsp. Summer Savory
  • 1/2 tsp. Marjoram
  • For dressing and assembly:

  • 1/4 cup Dijon mustard
  • 2 Tbsp. orange juice
  • 2 Tbsp. olive oil
  • 1 Tbsp. maple syrup
  • 1 green apple, cored and diced
  • 1/4 cup dried cranberries

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NOTES

This recipe is featured in Spice Club, Savory’s spice of the month club.



DIRECTIONS

For vegetables: Preheat oven to 425 degrees. Stir together orange juice, maple syrup, and dried herbs. Toss chopped vegetables with oil, salt & pepper, and half of the orange juice mixture. Spread on a large baking sheet lined with aluminum foil and roast for 20 min. Pour remaining orange juice mixture over vegetables and gently toss with a spatula to coat. Roast for 20 more min., then add kale on top of the vegetables. Roast for a final 10 min. or until kale is bright green and slightly crispy at the edges.

For quinoa: Combine all ingredients in a small pot. Cover and cook for 15 to 20 min., stirring occasionally, until water is absorbed and quinoa is tender.

For dressing and assembly: Mix Dijon mustard, orange juice, olive oil, and maple syrup until combined. Spoon roasted vegetables over quinoa and drizzle with Dijon dressing. Top with diced apple, sprinkle with dried cranberries, and serve.



THANKS TO
Savory Spice Test Kitchen

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