Instructions

• Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
• Transfer the sweet potatoes to the prepared baking sheet and toss with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer. Bake for 10 minutes, then toss and bake for an additional 10 to 15 minutes until tender and browning. Set aside to cool.
• Combine the rinsed quinoa and broth in a medium saucepan. Bring to a boil over medium-high heat, then decrease heat to maintain a simmer, cover, and cook until the quinoa has absorbed all the liquid, about 20 minutes. Fluff with a fork and set aside to cool.
• To make the vinaigrette, combine all dressing ingredients in a blender or food processor and process until mostly smooth, with small pieces of herbs still visible.
• Transfer the chopped kale to a large serving bowl. Sprinkle with a dash of salt and massage the kale until it is darker in color and more fragrant, about 15 seconds.
• Add the sweet potatoes, quinoa, kale, sunflower seeds and sliced basil to the bowl. Drizzle with about ⅓ cup dressing and gently toss until evenly coated. Taste and mix in more dressing if desired.
• Serve the salad at room temperature or cold. Leftovers keep well in the refrigerator, covered, for up to 2 days.