Roasted root vegetables are probably the least thought of combination when it comes to dinner planning, but these vegetables are not only good for you, they are beautiful when served in a big bowl on Thanksgiving or with any meal.
You can use any fall vegetable or winter squash; such as sweet potatoes, rutabaga, butternut or acorn squash. Sometimes, I like to add brussels sprouts.
1 head garlic, cloves separated, and peeled (about 16)
1 cup apple cider or juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper
Pre-heat to 425 degrees F.
Peel and cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil, 1/2 cup apple cider and salt in large bowl. Season generously with pepper.
Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Remove from oven and add the other 1/2 cup of cider. Mix and place into medium bowl and serve.
Cook the quinoa according to the instruction on the package. Once cooked, let it cool and place in the refrigerator for approximately 1 to 2 hours. In the meantime, remove the kale leaves from the ribs and torn the leaves into small pieces (1/2 inch). In a bowl, add the vinegar and using your hands, gently squeeze the kale leaves until tilted. Place in the refrigerator for 15 to 30 minutes. Remove the kale leaves from the refrigerator and add all the ingredients but the toasted sliced almond and Mandarin oranges. Mix until all the ingredients are well mixed.
Place in serving bowl and sprinkle with the toasted almond and Mandarin oranges.