Warm + Roasted Winter Salad Bowl
Ingredients
The salad
-
2
large
Yukon Gold potatoes, chopped into 1/2-inch chunks
-
12
ounces
green beans, trimmed and chopped into 1-inch pieces
-
3
large
garlic cloves, peel left on
-
1
tablespoon
extra-virgin olive oil
-
to taste
fine sea salt and freshly ground black pepper
-
1
cup
uncooked quinoa
-
1
cup
stemmed and finely chopped kale (optional)
-
3
medium
green onions, thinly sliced (optional)
-
¼
cup
toasted pepita seeds
-
1
large
ripe avocado, pitted and sliced
The dressing
-
¼
cup
red wine vinegar
-
¼
cup
extra-virgin olive oil
-
2
teaspoons
Dijon mustard
-
¼
teaspoon
fine sea salt
-
to taste
freshly ground pepper
-
1
tablespoon
pure maple syrup, or to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the chopped potatoes, green beans, and garlic on the baking sheet, toss with oil, salt, and pepper, and spread into an even layer.
- Roast for 15 minutes, then flip the vegetables and continue roasting for another 10 to 20 minutes until golden brown.
- Meanwhile, cook the quinoa in a pot with water, bringing it to a boil, then reducing heat and covering for 12 to 14 minutes until fluffy.
- In a small bowl, whisk together all the dressing ingredients and set aside.
- Once the vegetables are done, push the roasted garlic out of its peel, mash it, and mix it into the dressing.
- Combine the roasted vegetables with the quinoa, kale, and green onions in a large bowl, pour the dressing over, and toss to coat.
- Season to taste with salt and pepper, then top with pepitas and sliced avocado before serving.
Nutrition Facts (estimated)
Servings
6
Calories
380
Total fat
20g
Total carbohydrates
42g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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