Sweet Potato, Quinoa & Kale Summer Salad *The Boathouse at Shelly Beach Inspired Recipe*

As promised in my last post, here is a more traditional Thanksgiving dish to serve up for your family and friends. This recipe is based on the “Summer Salad” from the iconic Boathouse at Shelly Beach. I thought I could never fully recreate this simple salad because it was just too perfect and served up beautifully next to the sandy shoreline. Turns out I was wrong. I TOTALLY NAILED IT.

Think piles of kale and quinoa mingling with roasted sweet potato chunks, dressed in a simple vinaigrette and topped with a mountain of crunchy almonds, pretty-in-pink pickled red onions and juicy pomegranate arils. This simple, yet statement-making, salad is all you need for a taste of summer “Straya” style.

The original Summer Salad by The Boathouse Shelly Beach… vegan and gluten free and a massive pile of kale, quinoa and sweet potato goodness. Simple, yet divine. Your holiday spread needs this.

The original Summer Salad by The Boathouse Shelly Beach… vegan and gluten free and a massive pile of kale, quinoa and sweet potato goodness. Simple, yet divine. Your holiday spread needs this.

Once you’re finished wiping the drool away, take a shot at this easy to whip up recipe. And tell your family and friends gathered around the Thanksgiving table that they’re getting a taste of Oz. And, boy does it taste good. Seriously, I can't stop eating it! Good thing I wore my stretchy pants :)

Sweet Potato, Quinoa & Kale Summer Salad

2 generous servings or 4 smaller servings

What you’ll need:

Sweet potato, kale & quinoa summer salad. Get transported to the iconic Shelly Beach in Manly, Australia with each tantalizing fork full. Gluten free and vegan :)

Sweet potato, kale & quinoa summer salad. Get transported to the iconic Shelly Beach in Manly, Australia with each tantalizing fork full. Gluten free and vegan :)

2 medium sweet potatoes, peeled, chopped and roasted

1 big bag of kale

juice from 1/2 lemon

2 cups of quinoa, cooked

Pickled red onions, to taste (I use this quick pickled onion recipe)

1/4 cup fresh parsley, roughly chopped or torn

Tamari almonds, generous amount to garnish

Pomegranate arils, to garnish

Simple Vinaigrette, to dress (add 3/4 cup extra virgin olive oil, 1/3 cup coconut or red wine vinegar, 2-3 tsp maple syrup, sea salt & pepper to a mason jar and shake well to combine. If extra, store in fridge for up to 2 weeks.)

Bite me :) A forkful of goodness in every bite of this legendary sweet potato, quinoa & kale summer salad. #vegan #glutenfree #holiday

Bite me :) A forkful of goodness in every bite of this legendary sweet potato, quinoa & kale summer salad. #vegan #glutenfree #holiday

DIRECTIONS

  1. Empty kale and parsley into a large mixing bowl and massage with a pinch of sea salt and the lemon juice

  2. Add in cooked quinoa, roasted sweet potato cubes and approximately 1/4 cup of the pickled onions

  3. Pour desired amount of dressing over the top and stir to combine

  4. Empty the mixing bowl into a beautiful serving bowl

  5. Top with roughly chopped toasted almonds and pomegranate arils


What’s your favorite Thanksgiving memory? What dish completes your Thanksgiving spread, like it just wouldn’t be Thanksgiving without it? What are you most grateful for this year?

If you make this recipe, take a photo and tag me on Instagram @pb_n_julie. I’d be so grateful. Wishing you the best T{of}urkey day with your tribe. Lots of love from Oz, Julie xx