(courtesy of Joseph Leberski, director of dining services, Mountain Lakes Estates in Reno. Serves 4)
1 head garlic
¼ cup olive oil, divided
1 sweet potato, peeled and medium diced
1 teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
4 ounces quinoa
6 ounces kale, finely chopped
Optional: 1 pound cooked white turkey meat, diced
Preheat oven to 400 degrees F. Cut ¼ inch off top of garlic head, drizzle with 1 tablespoon olive oil, wrap in foil, and roast in oven for 30 to 35 minutes, until cloves feel soft when pressed. Remove from oven and let cool.
Squeeze roasted garlic cloves into a bowl and mash into a purée. Whisk in remaining olive oil, and season with kosher salt and black pepper to taste.
Toss sweet potatoes with 2 teaspoons olive oil, 1 teaspoon kosher salt, and ⅛ teaspoon black pepper. Roast in oven until golden brown and tender, about 15 to 20 minutes. Remove from oven and cool.
Cook quinoa according to package directions, drain, and cool.
Blanch kale for 1 minute in boiling, salted water until tender; drain and cool.
Mix quinoa with blanched kale and roasted sweet potatoes. Pour dressing over quinoa mixture and stir to combine. Adjust seasoning if necessary. May be served at room temperature or chilled. If using turkey, add about 4 ounces to each salad.
